Histamine production behaviors of a psychrotolerant histamine-producer, Morganella psychrotolerans, at various environmental conditions
Histamine production behaviors of a psychrotolerant histamine-producer, Morganella psychrotolerans, at various environmental conditions
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耐冷组胺产生者耐冷摩根氏菌在不同环境条件下的组胺产生行为
DOI：
10.1007/s00284-019-01853-y
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发表时间：
2020
期刊：
影响因子：
--
通讯作者：
and K. Yamazaki
中科院分区：
文献类型：
--
作者：
Wang;D.;S. Yamaki;Y. Kawai;and K. Yamazaki
组胺食物中毒是世界范围内与海产品消费有关的主要安全问题，耐心理摩根氏菌是一种新型的耐心理组胺产生菌。本实验研究了M. psychrotolerans和另外两种主要的组胺产生菌mesophilicMorganellamorganii和psychrotrophicPhotobacteriumphosphoreum在海产品中进行了比较。psychrotolerans的特点是在不同的pH值和温度水平的培养液。M. psychrotolerans和P. phosphoreum在4 °C下在罐装金枪鱼中增加相似，但M. psychrotolerans产生的组胺水平明显高于P。磷光。M.组胺积累。psychrotolerans在4 ° C和20 °C较低的环境pH条件下诱导。研究了M.耐冷性分别为30 °C和pH7。从mM.在10 °C下的耐冷细胞保留了30 °C下45%的活性。组氨酸脱羧酶基因的表达。psychrotolerans是由低pH条件诱导的。这些结果表明M. psychrotolerans也是一个非常重要的组胺产生者，导致与冷藏温度以下的海鲜有关的组胺中毒。
Histamine food poisoning is a major safety concern related to seafood consumption worldwide.Morganella psychrotoleransis a novel psychrotolerant histamine-producer. In this study, the histamine production behaviors ofM. psychrotoleransand two other major histamine-producers, mesophilicMorganella morganiiand psychrotrophicPhotobacterium phosphoreum,were compared in seafood products, and histamine accumulation byM. psychrotoleranswas characterized at various pH and temperature levels in culture broth. The growth ofM. psychrotolerans and P. phosphoreumincreased similarly at 4 °C in canned tuna, butM. psychrotoleransproduced much higher levels of histamine thanP. phosphoreum. Histamine accumulation byM. psychrotoleranswas induced at lower environmental pH condition at 4 and 20 °C. The optimal temperature and pH for producing histamine by crude histidine decarboxylase ofM. psychrotoleranswere 30 °C and pH 7, respectively. The activity of the crude HDC extracted fromM. psychrotoleranscells at 10 °C retained 45% of the activity at 30 °C. Histidine decarboxylase gene expression ofM. psychrotoleranswas induced by low pH conditions. These results suggest thatM. psychrotoleransare also a very important histamine-producer leading to histamine poisoning associated with seafood below the refrigeration temperature.