Cargando…

Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish

RESEARCH BACKGROUND: One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rungraeng, Natthakan, Ohtaguchi, Kazuhisa, Chysirichote, Teerin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:	Original Scientific Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666945/ https://www.ncbi.nlm.nih.gov/pubmed/38022886 http://dx.doi.org/10.17113/ftb.61.03.23.7984

Ejemplares similares

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
por: Ding, Yicheng, et al.
Publicado: (2023)

Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS
por: Tran, Quang Hieu, et al.
Publicado: (2020)

Chemical properties and colors of fermenting materials in salmon fish sauce production
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Data on volatile compounds in fermented materials used for salmon fish sauce production
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture
por: Do Quynh Nguyen, Anh, et al.
Publicado: (2020)

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
por: Arango-Herrán, Mauricio, et al.
Publicado: (2023)

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
por: Ma, Xinxiu, et al.
Publicado: (2021)

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics
por: Han, Jiarun, et al.
Publicado: (2023)

Data on the chemical properties of commercial fish sauce products
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Nudge interventions to reduce fish sauce consumption in Thailand
por: Kanchanachitra, Manasigan, et al.
Publicado: (2020)

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
por: Gao, Pei, et al.
Publicado: (2019)

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
por: Du, Fangmin, et al.
Publicado: (2019)

Histamine Poisoning from Ingestion of Fish or Scombroid Syndrome
por: Tortorella, Vincenzo, et al.
Publicado: (2014)

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products
por: Visciano, Pierina, et al.
Publicado: (2020)

Assessment of a decontamination process for dioxins and PCBs from fish meal by replacement of fish oil
por: Knutsen, Helle Katrine, et al.
Publicado: (2018)

Identification of Histamine in Fish and Fish Products in Poland During 2014–2018
por: Pawul-Gruba, Marzena, et al.
Publicado: (2021)

Clustering of commercial fish sauce products based on an e-panel technique
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Assessment of a decontamination process for dioxins and PCBs from fish meal by hexane extraction and replacement of fish oil
por: Knutsen, Helle Katrine, et al.
Publicado: (2018)

Degradation of histamine by Bacillus polymyxa isolated from salted fish products
por: Lee, Yi-Chen, et al.
Publicado: (2015)

Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture
por: Lee, Yi-Chen, et al.
Publicado: (2015)

Inhibition of histamine accumulation by novel histamine‐degrading species of Staphylococcus sp. isolated from goats and sheep milk
por: Pashangeh, Safoora, et al.
Publicado: (2022)

Histamine poisoning and control measures in fish and fishery products
por: Visciano, Pierina, et al.
Publicado: (2014)

Histamine Content in Selected Production Stages of Fish Products
por: Madejska, Anna, et al.
Publicado: (2022)

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation
por: Wang, Yueqi, et al.
Publicado: (2022)

Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation
por: Chuea-nongthon, Chokchai, et al.
Publicado: (2017)

Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce
por: Thuy, Do Thi Bich, et al.
Publicado: (2020)

Safety of erythrosine for ornamental fish
por: Bampidis, Vasileios, et al.
Publicado: (2019)

To Remove Fish-Bones from the Throat
Publicado: (1883)

Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
por: Byun, Hoo-Dhon, et al.
Publicado: (2020)

The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria
por: Kung, Hsien-Feng, et al.
Publicado: (2015)

Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce
por: Wen, You, et al.
Publicado: (2023)

Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
por: Kavian, Fatemeh, et al.
Publicado: (2022)

A cluster of Histamine Fish Poisoning associated with the ingestion of tuna
por: McGlacken, T, et al.
Publicado: (2023)

Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine
por: Yin, Wai-Fong, et al.
Publicado: (2012)

Giant protists (xenophyophores) function as fish nurseries
por: Levin, Lisa A., et al.
Publicado: (2019)

Polyurethane Application to Transform Screen-Printed Electrode for Rapid Identification of Histamine Isolated from Fish
por: Munir, Muhammad Abdurrahman, et al.
Publicado: (2023)

Reef fishes stalking box crabs in the southern Caribbean
por: de Gier, Werner, et al.
Publicado: (2020)

Safety of vitamin D(3) addition to feedingstuffs for fish
por: Rychen, Guido, et al.
Publicado: (2017)

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
por: Cropotova, Janna, et al.
Publicado: (2021)

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS
por: Mohamed, Hajaratul Najwa, et al.
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_5et1m4ffjqrs902p5qj0r2u6ot