Kimura B, Konagaya Y, Fujii T
Department of Food Science and Technology, Tokyo University of Fisheries, Japan.
Int J Food Microbiol. 2001 Oct 22;70(1-2):71-7. doi: 10.1016/s0168-1605(01)00514-1.
We examined histamine formation in cultures of Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. T. muriaticus formed histamine in low acidity (pH 5.8), O2 limiting conditions with optimal NaCl and glucose concentrations of 5-7% (w/v) and above 1%, respectively. Histamine formation could not be prevented even at 20% (w/v) NaCl, indicating that NaCl could not prevent histamine formation by this bacterium. A conspicuous amount of histamine accumulated only during the late stationary phase regardless of the growth conditions. Studies of cell suspension experiments confirmed the results obtained from cultured cells.
我们检测了从鱼露中分离出的嗜盐乳酸菌盐沼四联球菌培养物中的组胺形成情况。盐沼四联球菌在低酸度（pH 5.8）、氧气受限的条件下形成组胺，最佳氯化钠和葡萄糖浓度分别为5 - 7%（w/v）和高于1%。即使在20%（w/v）氯化钠的情况下，组胺形成也无法被阻止，这表明氯化钠无法阻止该细菌形成组胺。无论生长条件如何，仅在稳定期末期积累了大量组胺。细胞悬浮实验研究证实了从培养细胞中获得的结果。
