Isolation and Identification of a Histamine-degrading Barteria from Salted Mackerel
Histamine can be produced at early spoilage stage through decarboxylation of histidine in red-flesh fish by Proteus morganii, Hafnia alvei or Klebsiella pneumoniae. Allergic food poisoning is resulted from the histamine produced when the freshness of Mackerel degrades. Conversely it has been reporte...
| Main Authors: | , |
|---|---|
| Language: | English |
| Published: |
Korean Society of Life Science
2008
|
| Subjects: | |
| Online Access: | http://click.ndsl.kr/servlet/LinkingFullTextView?service_code=04&dbt=JAKO&cn=JAKO200507521946716 |