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首页> 外文期刊>iranian journal of microbiology >Effect of eliminating hdcA gene of Staphylococcus epidermidis TYH1 on Histamine production
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Effect of eliminating hdcA gene of Staphylococcus epidermidis TYH1 on Histamine production

机译：Effect of eliminating hdcA gene of Staphylococcus epidermidis TYH1 on Histamine production

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Background and Objectives: The possible adverse effect of histamine on human health has made it a detrimental aspect to the quality and safety of many fermented food products especially fish sauce. Materials and Methods: In the present study, hdcA gene in Staphylococcus epidennidis TYH1 was knocked out and its effect on histamine production was evaluated. HdcA encodes histidine decarboxylase, an enzyme that produces histamine from histidine. Both strains of TYH1, the wild type (WT) and mutant (AhdcA) were then incubated in Cryptic soy broth (TSB) supplemented with histidine (0.5 mM). The histamine content determined by capillary zone electrophoretic (CZE) analysis. Safety assessment of this mutant of food origin was conferred by virulence genes. Results: It was found that S. epidermidis TYH1 exhibited production of histamine (50.09 +/- 0.06 mu g/mL), while Delta hdcA strain of TYHI exhibited no histamine forming activity. Safety assessment of AhdcA revealed the presence of nuc gene, while superantigenic toxins and coa genes were not observed. Therefore, it has the ability to be used as a starter culture to decrease the histamine content in any fermented food products. Conclusion: Our study fmdings may contribute to provide a novel approach of promoting the food safety of fish sauce and other fermented food products regarding the regulation of histamine content.

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