Effect of Reaction Conditions on L-Histidine Decarboxylation Activity of Halophilic Histamine-Forming Bacteria.

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  • Kurihara Kinya
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Wagatuma Yasuhiro
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Fujii Tateo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Okuzumi Masayo
    Department of Food Science and Technology, Tokyo University of Fisheries Natori Co. Ltd.

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Other Title
  • 好塩性ヒスタミン生成菌のヒスチジン脱炭酸活性に及ぼす反応条件の影響
  • コウエンセイ ヒスタミン セイセイキン ノ ヒスチジン ダツ タンサン カッセ

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Abstract

the effect of reaction conditions on L-histidine decarboxylation activity of halophilic histamine-forming bacteria (Photobacterium histaminum (C-8) and P. phosphoreum (N-14)) were studied and the results were as follows.<br>The opitimum temperature and pH value for the decarboxylation activity of C-8 were 35°C and 6.0, respectively, while those for N-14 were 30 ?? 35°C and 6.0, respectively. The Km value for C-8 (3.70mM) was 5 times smaller than that for N-14 (18.8mM), showing a powerful affinity for histidine. The presence of histamine showed an inhibitory effect for the histidine decarboxylation activity of C-8, while agmatine and putrescine besides histamine did so for N-14.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 59 (10), 1745-1748, 1993

    The Japanese Society of Fisheries Science

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