市販いわし糠漬けからの耐塩性ヒスタミン生成菌の分離

抄録

This study was undertaken to find the salt tolerant histamine-forming bacteria in commercial rice-bran pickles of sardine. Eight isolates of histamine-forming bacteria were found in the rice-bran pickles of sardine and shown to be salt tolerant bacteria and mesophiles. Five out of the 8 isolates were nonhalophiles. Especially, 2 out of these 5 isolates produced large amounts of histamine. All isolates were cocci, Gram positive, and non-motile bacteria. They were identified as Staphylococcus biologically. A remarkable histamine producer, strain No. 7 was mixed into a histidine broth added with 10% and 12% NaCl. The histamine level reached 100mg/100ml after 3 days at 37°C. Strain No. 7 seemed to be related to the accumulation of histamine in commercial rice-bran pickles of sardine.