In the previous paper, the authors reported that histamine-forming bacteria found in the fish samples were N-group bacteria, Proteus morganii, P. vulgaris, Hafnia alvei, Citrobacter spp., Vibrio spp., Aeromonas spp. and so on.
This study was carried out on the changes in the numbers of histamine-forming bacteria on/in common mackerel samples stored at different temperatrues.
In both cases of the samples stored at 5°C and 10°C, main histamine formers were only N-group bacteria. In the samples stored at 15°C, the formation of histamine might be attributed to the N-group bacteria, although P. morganii increased during the storage. As for the samples stored at 20°C, a great part of histamine at the early stage of the storage might be accumulated by the N-group bacteria and at the later stage by P. morganii. In both cases of the samples stored at 25°C and 30°C, the accumulation of histamine was due to the action of P. morganii to a great extent.
- Nippon Suisan Gakkaishi is an official journal of the Japanese Society of Fisheries Science written in Japanese only.
The society publishes an English journal, Fisheries Science, as well, which accepts submissions from non-members of the society over the world. Detailed information is available in http://jsfs.jp/en/journals/fisheries-science.