Detection of Histamine-Producing Bacteria on Tuna Species using Histidine Decarboxylase (hdc) and 16S rRNA

Abstract

Histamine-producing bacteria to predict histamine level production can be identified by a molecular approach. The purpose of this study was to identify the types of histamine-producing bacteria on tuna, little tuna, and skipjack (TTC) meat, to analyze its bioinformatics through phylogenetic tree construction also to determine the levels of its histamine. The identification of histamine-producing bacteria was conducted using a molecular technique based on the hdc and 16S rRNA genes. Histamine levels were measured by a spectrofluorometer. The results showed types of histamine-producing bacteria had been successfully identified, both using specific hdc and 16S rRNA universal primers, including Morganella morganii, Enterobacter hormaechei, Klebsiella aerogenes, and Enterobacter bugandensis. The phylogenetic tree showed that the bacteria M. morganii and E. hormaechei were closely related to one cluster. Meanwhile, the other close relative cluster were Klebsiella aerogenes, Enterobacter bugandensis, and Escherichia fergusonii. In addition, histamine levels of frozen tuna, little tuna, and skipjack were 2.96±0.22 ppm, 2.14±0.23 ppm, and 1.02±0.97 ppm, respectively.

Skrining dan Identifikasi Bakteri Pembentuk Histamin yang Diisolasi dari Tuna, Tongkol, dan Cakalang Segar di Wilayah Jawa Barat, DKI Jakarta, dan Banten

“…1 Prosentase isolat positif hdc dihitung dari total koloni presumptif untuk setiap jenis ikan/Percentages of hdcpositive isolates were calculated from total number of presumptive colonies for each fish baik pada produk perikanan segar (Nurilmala et al, 2020) maupun olahan seperti pindang (Fatuni et al, 2014;Rachmawati, 2019).…”

“…Hal ini merupakan salah satu faktor penting yang diperlukan dalam studi atau kajian risiko histamin pada produk perikanan. Beberapa studi untuk mengetahui jenis BPH yang berperan dalam pembentukan histamin pada produk perikanan di Indonesia pernah dilakukan pada ikan olahan seperti pindang (Fatuni, Suwandi, & Jacoeb, 2014;Rachmawati, 2019), kembung peda (Indriati, Rispayeni, & Heruwati, 2006), serta beberapa komoditas TTC untuk ekspor yang telah mengalami proses penyimpanan pada suhu yang berbeda (Nurilmala et al, 2020;Wahyuni, 2011). Sementara itu, informasi terkait BPH pada TTC segar untuk konsumsi domestik masih sangat terbatas.…”

Spoilage detection of smart packaged chicken meat by ddPCR

“…Since it is not possible to analyze all these bacteria separately, both economically and practically, the numbers of genes responsible for the production of these biogenic amines were determined and this amount was compared with the classical microbiological analysis ndings and it was investigated whether or not this method could be used in food spoilage detection. Previous studies have shown that PCR or Real-time PCR methods have been generally used in the detection of these genes (Moniente et al 2021;Nurilmala et al 2020).…”

Comparison of RT-PCR and rRT-PCR Methods in Detection of Viral Hemorrhagic Septicemia Virus (VHSV) in Marine Ornamental Fish

“…Sample tests were conducted to determine whether the marine ornamental fish samples are infected with VHSV or not [15]. The sample test is carried out by inserting 1μl of template into the master mix so that the final volume of the reaction is 12.5μl.…”