Purpose: To isolate histamine-degrading bacteria in fermentation foods, the Miso products and mustard pickle products sold in supermarkets were purchased from southern Taiwan.
Methods: This research was to isolate histamine-degrading bacteria from Miso and mustard pickle products, and evaluate the influence of environmental condition such as pH, temperature and salt concentration on histamine-degradation activity of histamine-degrading isolate.
Results: Four and two histamine-degrading bacteria isolated from Miso and mustard pickle samples were identified as Lactobacillus plantarum (4 isolates) and Lactobacillus brevis (2 isolates), respectively. Among them, L. plantarum D103 degraded histamine up to 100% in MRSH broth. In general, the higher bacterial growth of L. plantarum D103 could accompany the higher histamine oxidase activity and histamine-degrading capability. Therefore, the optimal growth, histamine oxidase activity and histamine degrading capability of L. plantarum D103 were at 30°C, pH 5 and 3.0% NaCl for 24 h incubation.
Significance: The histamine-degrading isolate, L. plantarum D103, will be as a starter culture in inhibiting histamine or biogenic amines accumulation during Miso food fermentation.