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《Food Science》 2011-07
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Isolation and Identification of Histamine-forming Bacteria from Spanish mackerel Meat

ZHAO Zhong-hui,LIN Hong,LI Zhen-xing(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)  
In order to analyze the species of histamine-forming bacteria(HFB) in Spanish mackerel meat and prevent histamine poisoning,the isolation and identification of HFB in Spanish mackerel meat were performed by primary strain screening with biogenic amine-forming bacterium(BAB) isolation agar,high performance liquid chromatography(HPLC) and post-column derivatization with fluorescence detector(FLD) analysis and the use of VITEK 2 strain identification system.The results showed that 13 BAB strains isolated from Spanish mackerel meat were all gram-negative bacteria,including 8 HFB strains,which were identified to be Escherichia coli(2 strains),Pseudomonas fluorescens,Pasteurella pneumotropica,Brevundimonas vesicularis,Serratia fonticola,Burkholderia pseudomallei and Aeromonas salmonicida,with a credibility of more than 87%.
【Fund】: 国家自然科学基金项目(30871948)
【CateGory Index】: TS254.7
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