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

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 sa...

Full description

Bibliographic Details
Authors: Perez, Silvina, Murialdo, Silvia Elena, Ameztoy, Irene Mabel, Zaritzky, Noemi Elisabet, Yeannes, Maria Isabel
Format: article
Status:Published version
Publication Date:2020
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/149052
Online Access:http://hdl.handle.net/11336/149052
Access Level:Open access
Keyword:SALTED AND RIPENED ANCHOVY
HALOPHILIC PROKARYOTES
PHENOTYPIC CHARACTERYZATION
CHEMOTAXIS
HISTAMINE
16S RRNA IDENTIFICATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_6e4e56d5da4a93c2c0fec6f1f0563cb8
oai_identifier_str oai:ri.conicet.gov.ar:11336/149052
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
title New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
spellingShingle New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
Perez, Silvina
SALTED AND RIPENED ANCHOVY
HALOPHILIC PROKARYOTES
PHENOTYPIC CHARACTERYZATION
CHEMOTAXIS
HISTAMINE
16S RRNA IDENTIFICATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
title_full New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
title_fullStr New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
title_full_unstemmed New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
title_sort New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
dc.creator.none.fl_str_mv Perez, Silvina
Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemi Elisabet
Yeannes, Maria Isabel
author Perez, Silvina
author_facet Perez, Silvina
Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemi Elisabet
Yeannes, Maria Isabel
author_role author
author2 Murialdo, Silvia Elena
Ameztoy, Irene Mabel
Zaritzky, Noemi Elisabet
Yeannes, Maria Isabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv SALTED AND RIPENED ANCHOVY
HALOPHILIC PROKARYOTES
PHENOTYPIC CHARACTERYZATION
CHEMOTAXIS
HISTAMINE
16S RRNA IDENTIFICATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic SALTED AND RIPENED ANCHOVY
HALOPHILIC PROKARYOTES
PHENOTYPIC CHARACTERYZATION
CHEMOTAXIS
HISTAMINE
16S RRNA IDENTIFICATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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 (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.
publishDate 2020
dc.date.none.fl_str_mv 2020-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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://hdl.handle.net/11336/149052
Perez, Silvina; Murialdo, Silvia Elena; Ameztoy, Irene Mabel; Zaritzky, Noemi Elisabet; Yeannes, Maria Isabel; New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains; Springer Tokyo; Extremophiles; 24; 5; 8-2020; 787-796
1431-0651
CONICET Digital
CONICET
url http://hdl.handle.net/11336/149052
identifier_str_mv Perez, Silvina; Murialdo, Silvia Elena; Ameztoy, Irene Mabel; Zaritzky, Noemi Elisabet; Yeannes, Maria Isabel; New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains; Springer Tokyo; Extremophiles; 24; 5; 8-2020; 787-796
1431-0651
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s00792-020-01194-w
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00792-020-01194-w
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer Tokyo
publisher.none.fl_str_mv Springer Tokyo
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195528601272320
spelling New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strainsPerez, SilvinaMurialdo, Silvia ElenaAmeztoy, Irene MabelZaritzky, Noemi ElisabetYeannes, Maria IsabelSALTED AND RIPENED ANCHOVYHALOPHILIC PROKARYOTESPHENOTYPIC CHARACTERYZATIONCHEMOTAXISHISTAMINE16S RRNA IDENTIFICATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Salted 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.Fil: Perez, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Murialdo, Silvia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Ameztoy, Irene Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaSpringer Tokyo2020-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/149052Perez, Silvina; Murialdo, Silvia Elena; Ameztoy, Irene Mabel; Zaritzky, Noemi Elisabet; Yeannes, Maria Isabel; New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains; Springer Tokyo; Extremophiles; 24; 5; 8-2020; 787-7961431-0651CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s00792-020-01194-winfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00792-020-01194-winfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:55:18Zoai:ri.conicet.gov.ar:11336/149052instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:55:18.362CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.812429

Similar Items