New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains

Autores
Perez, Silvina; Murialdo, Silvia Elena; Ameztoy, Irene Mabel; Zaritzky, Noemí Elisabet; Yeannes, María Isabel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (Engraulis anchoita), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as Halobacterium sp. and Halomonas sp. respectively, produced indole and/or H₂S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as Halovibrio sp. and Halobacterium sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H₂S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
Facultad de Ingeniería
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Salted and ripened anchovy
Halophilic prokaryotes
Phenotypic characterization
Chemotaxis
Histamine
16S rRNA identifcation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/141884
Acceder
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network_name_str SEDICI (UNLP)
spelling New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strainsPerez, SilvinaMurialdo, Silvia ElenaAmeztoy, Irene MabelZaritzky, Noemí ElisabetYeannes, María IsabelCiencias ExactasSalted and ripened anchovyHalophilic prokaryotesPhenotypic characterizationChemotaxisHistamine16S rRNA identifcationSalted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (<i>Engraulis anchoita</i>), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as <i>Halobacterium</i> sp. and <i>Halomonas</i> sp. respectively, produced indole and/or H₂S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as <i>Halovibrio</i> sp. and <i>Halobacterium</i> sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H₂S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.Facultad de IngenieríaCentro de Investigación y Desarrollo en Criotecnología de Alimentos2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf787-796http://sedici.unlp.edu.ar/handle/10915/141884enginfo:eu-repo/semantics/altIdentifier/issn/1433-4909info:eu-repo/semantics/altIdentifier/issn/1431-0651info:eu-repo/semantics/altIdentifier/doi/10.1007/s00792-020-01194-winfo:eu-repo/semantics/altIdentifier/pmid/32743715info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:04:38Zoai:sedici.unlp.edu.ar:10915/141884Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:04:38.345SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
title New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
spellingShingle New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
Perez, Silvina
Ciencias Exactas
Salted and ripened anchovy
Halophilic prokaryotes
Phenotypic characterization
Chemotaxis
Histamine
16S rRNA identifcation
title_short New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
title_full New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
title_fullStr New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
title_full_unstemmed New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
title_sort New insights into halophilic prokaryotes isolated from salting–ripening anchovies (<i>Engraulis anchoita</i>) process focused on histamine-degrading strains
dc.creator.none.fl_str_mv Perez, Silvina
Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemí Elisabet
Yeannes, María Isabel
author Perez, Silvina
author_facet Perez, Silvina
Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemí Elisabet
Yeannes, María Isabel
author_role author
author2 Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemí Elisabet
Yeannes, María Isabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Salted and ripened anchovy
Halophilic prokaryotes
Phenotypic characterization
Chemotaxis
Histamine
16S rRNA identifcation
topic Ciencias Exactas
Salted and ripened anchovy
Halophilic prokaryotes
Phenotypic characterization
Chemotaxis
Histamine
16S rRNA identifcation
dc.description.none.fl_txt_mv Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (<i>Engraulis anchoita</i>), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as <i>Halobacterium</i> sp. and <i>Halomonas</i> sp. respectively, produced indole and/or H₂S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as <i>Halovibrio</i> sp. and <i>Halobacterium</i> sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H₂S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
Facultad de Ingeniería
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this new and growing field of research. As a result of this first study related to salted-ripened anchovies (<i>Engraulis anchoita</i>), fifty seven moderate and extreme halophilic microbial isolates from salt and salted-ripened anchovy processes were characterized in terms of their phenotype and histamine-degrading capacity. Only 7%-4 isolates-were able to degrade histamine. None of the histamine-degrading isolates presented proteolytic and/or lipolytic activity. One of them designated A18 was chemotactic toward histamine, an interesting property not previously reported for that chemoattractant. However, the S18 and A18 isolates, genotypically identified as <i>Halobacterium</i> sp. and <i>Halomonas</i> sp. respectively, produced indole and/or H₂S, both undesirable characteristics associated to off-flavors occurrence. On the other hand, A28 and S20, identified as <i>Halovibrio</i> sp. and <i>Halobacterium</i> sp. respectively, presented desirable properties, such as cytochrome oxidase and catalase activity, and non-production of H₂S and indole. These strains also showed characteristics previously reported as dominant in the ripened stage. The results are promising, and A28 and S20 may have the desirable features to improve the anchovy salting-ripening process.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/141884
url http://sedici.unlp.edu.ar/handle/10915/141884
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1433-4909
info:eu-repo/semantics/altIdentifier/issn/1431-0651
info:eu-repo/semantics/altIdentifier/doi/10.1007/s00792-020-01194-w
info:eu-repo/semantics/altIdentifier/pmid/32743715
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
787-796
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instname:Universidad Nacional de La Plata
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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