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.

中文翻译：

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从盐渍成熟凤尾鱼 (Engraulis anchoita) 过程中分离出的嗜盐原核生物的新见解集中在组胺降解菌株上。

腌制和成熟的鱼类食品容易引起组胺中毒。本研究侧重于从高盐发酵渔业产品中降解微生物组胺，以加深我们对这一新兴和不断发展的研究领域的理解。作为第一项与腌制成熟凤尾鱼（Engraulis anchoita）相关的研究的结果)，从盐和盐渍成熟凤尾鱼过程中分离出的 57 种中度和极端嗜盐微生物的特征在于它们的表型和组胺降解能力。只有 7%（4 个分离株）能够降解组胺。没有组胺降解分离株呈现蛋白水解和/或脂解活性。其中一个被指定为 A18 的化合物对组胺具有趋化性，这是一种以前没有报道过该趋化剂的有趣特性。然而，S18 和 A18 分离株，基因型鉴定为Halobacterium sp。和卤单胞菌。分别产生吲哚和/或H ₂ S，这两种不良特性都与异味发生相关。另一方面，A28 和 S20，被确定为Halovibriosp. 和盐杆菌。分别呈现出理想的特性，例如细胞色素氧化酶和过氧化氢酶活性，以及​​不产生 H ₂ S 和吲哚。这些菌株还显示出先前报道的在成熟阶段占优势的特征。结果是有希望的，A28 和 S20 可能具有改善凤尾鱼腌制成熟过程的理想特性。