Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods

Effect of Histamine-producing Bacteria on Fermented Fishery Products

“…Tetragenococcus strains cause histamine accumulation in fermented fishery products (Kimura et al, 2001;Kobayashi et al, 2000;Konagaya et al, 2002;Mongkolthanaruk et al, 2012;Sato et al, 1995;Satomi et al, 1997Satomi et al, , 2008Satomi et al, , 2011Satomi et al, , 2012Udomsil et al, 2010). Their physiological and biochemical properties correspond closely with those of typical non-halophilic LAB, except for being halophiles, meaning they are facultative anaerobic bacteria without a respiratory pathway.…”

“…Additionally, histamine accumulation occasionally occurred in fishery products, such as fish sauce (Fujii et al, 2008;Sato et al, 1995;Satomi et al, 1997Satomi et al, , 2008Satomi et al, , 2011Satomi et al, , 2012Stute et al, 2002), salted fish (Hernandez-Herrero et al, 1999;Mongkolthanaruk et al, 2012;Echigo, 1991, 1993), and others (Harada et al, 2008;Hamaya et al, 2014), and certain bacterial strains, belonging to Tetragenococcus, Staphylococcus, and others, were identified as the histamine producers. Generally, tetragenococci are causative agents of histamine accumulation in fermented or aged foods containing large amounts of salt (approximately 15% or more) (Kimura et al, 2001;Satomi et al, 2012).…”

“…Generally, tetragenococci are causative agents of histamine accumulation in fermented or aged foods containing large amounts of salt (approximately 15% or more) (Kimura et al, 2001;Satomi et al, 2012). The materials of fermented foods sometimes have high salinity, low pH, or contain alcohol, generally making them an unsuitable environment for bacterial growth.…”

“…Genetic information regarding tetragenococcal HDC has been recently reported (Mongkolthanaruk et al, 2012;Satomi et al, 2008Satomi et al, , 2011Satomi et al, , 2012, though some points remain to be clarified. At present, it is likely that histamine-producing tetragenococci, including T. halophilus and T. muriaticus, harbor a hdcA-encoding plasmid.…”

“…Histamine accumulation occasionally occurs in food, Scombroid fish (EFSA, 2011;FAO/WHO, 2012), fermented fish products (Harada et al, 2008;Hernandez-Herrero et al, 1999;Mongkolthanaruk et al, 2012;Nakazato et al, 2002;Sato et al, 1995;Satomi et al, 1997Satomi et al, , 2008Satomi et al, , 2011Satomi et al, , 2012Stute et al, 2002;Echigo, 1991, 1993), wine (Coton et al, 1998(Coton et al, , 2005(Coton et al, , 2010Landete, et al, 2005;Lonvaud-Funel and Joyeux, 1994;Lonvaud-Funel, 2001;Lucas et al, 2005Lucas et al, , 2008, cheese (Burdychova et al, 2007;Chang and Snell, 1968;Chang et al, 1985;Joosten and Northlt, 1989), meat products (Landeta et al, 2007;Silla Santos, 1998;Suzzi and Gardini, 2003), and others (Calles-Enríquez et al, 2010;Hamaya et al, 2014;Ibe et al, 2003;Le Jeune et al, 1995;Tsai et al, 2007), and is caused by certain histamine-producing bacteria. Furthermore, a number of helpful reviews have discussed histamine in food (Halasz et al, 1994;Silla-Santos, 1996;Spano et al, 2010).…”