嗜盐产组胺菌在冷冻储存期间的活力及组氨酸脱羧酶活性
Viability and Histidine Decarboxylase Activity of Halophilic Histamine-Forming Bacteria During Frozen Storage.
作者信息
Fujii Tateo, Kurihara Kinya, Okuzumi Masayo
机构信息
Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato, Tokyo 108, Japan.
Natori Co., Ltd., Toshima, Kita-ku, Tokyo 114, Japan.
出版信息
J Food Prot. 1994 Jul;57(7):611-613. doi: 10.4315/0362-028X-57.7.611.
The specific activity of histidine-decarboxylase of halophilic histamine-forming bacteria, Photobacterium phosphoreum and Photobacterium histaminum sp. nov., remained 27~53% of the initial value after seven days storage at -20°C, while the viable cells decreased by more than 6 log cycles of the initial counts. This finding suggests the possibility that outbreaks of scombroid fish poisoning are caused by the ingestion of frozen-thawed fish and its products, even when the viable count of histamine-forming bacteria is low.
嗜盐产组胺菌——发光杆菌和新种组胺发光杆菌的组氨酸脱羧酶的比活性，在-20°C储存7天后仍保持初始值的27%至53%，而活菌数比初始计数减少了超过6个对数周期。这一发现表明，即使产组胺菌的活菌数很低，食用冻融鱼及其制品仍有可能导致鲭鱼中毒爆发。
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