Changes in the Number of Halotolerant Histamine-Forming Bacteria and Contents of Non-Volatile Amines in Meat during Processing of Fermented Sardine with Rice-Bran

Studies on Halotolerant and Halophilic Histamine-Forming Bacteria. Part 4

Abstract

This study was carried out to determine whether or not halotolerant and halophilic histamine (Hm)-forming bacteria (HH bacteria) produce non-volatile amines in meat during the traditional processing of fermented sardines with rice-bran (FSR). HH bacteria in FSR for 6 months increased in a number to more than 10⁴/g. Putrescine, Hm and tyramine content markedly increased in the meat of FSR after 6 months. The isolates of HH bacteria from the raw sardine were identified as Staphylococcus, Micrococcus, Vibrio, Pseudomonas III/IV-NH and Pseudomonas III/IV-H. The isolates from FSR after 6 months were identified as Staphylococcus, Micrococcus and Vibrio.