| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541953 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Salted seafood products showed satisfactory bacterial quality. ⺠Histamine content in most of samples was below 5.0 mg/100 g USFDA guideline. ⺠Bacillus megaterium isolated from salted fish was a halotolerant histamine-former. ⺠B. megaterium produced >300 ppm histamine at 10% NaCl TSBH medium.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chung-Saint Lin, Fang-Ling Liu, Yi-Chen Lee, Chiu-Chu Hwang, Yung-Hsiang Tsai,