Development of a fermentation starter for production of fermented seafood which do not receive histamine - forming enzyme gene

2016 Fiscal Year Final Research Report

• Project/Area Number: 26450299
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Aquatic life science
• Research Institution: Fisheries Research and Education Agency
• Principal Investigator: Satomi Masataka 国立研究開発法人水産研究・教育機構, 中央水産研究所, 主任研究員 (00344325)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: ヒスタミン / 乳酸菌 / 発酵スターター / 水産発酵食品 / 魚醤油 / Tetragenococcus

Outline of Final Research Achievements

Histamine is a causative agent of allergy like food poisoning and is problematic compound in seafood processing. To develop a fermentation starter for producing safe and reliable fermented seafood, we selected halophilic lactic acid bacteria which do not receive histamine - forming enzyme gene from Japanese fermented seafood. The genetic structure was investigated to select a fermentation starter candidate strain which did not produce biogenic amines such as histamine and tyramine. Among them, two strains were selected as a fermentation starter strain based on its excellent growth, and a brewing test of fish sauce was carried out. As the result, there was no accumulation of histamine, and the products was acceptable quality as a fish sauce.

Free Research Field

食品微生物学