Isolation of bacteria capable of degrading histamine in fermented mackerel (Scomberomorus guttatus)

Histamine, a biogenic amine, can be formed in foods via decarbonizing reactions of histidine and can cause health problems in consumers. Thus, histamine levels in foods, especially fermented seafood, are strictly controlled during harvesting, preserving, processing, and delivery. In this study, fermented mackerel (Scomberomorus guttatus) was collected and used to identify histamine-degrading bacteria. Five strains of bacteria grown in histamine medium were isolated, of which two strains (HF1...