Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish

Research background. One of the issues in production fish sauce is legal constraints on concentration histamine produced by bacteria during fermentation because it causes allergic reactions humans. The goal this study was therefore to eliminate final product after establish a practical way enhance quality for consumer safety, manufacturer exportability, and domestic sales. Experimental approach. that grew medium were isolated from salted fish. Their ability degrade high NaCl media tested. bacterium with highest histamine-degrading identified, conditions optimized, including incubation temperature medium. regression equation generated tested using local sauce, added at different concentrations. Results conclusions. Among five fish, isolate greatest identified as Staphylococcus debuckii sp. degradation capacity studied synthetic broth (pH=7.0, 25 ºC % (m/V)) indicated able up 56 %. optimization analysis showed raising pH 7.5 lowering 20 °C could improve removal 73 model, validated experimental results an acceptable error (not more than 10 %). bacteria, S. debuckii, might be used inoculum reduce accumulated products. Novelty scientific contribution. finding work microbiological technique lower level finished terms food safety satisfy regulation requirement findings can also treat other liquid foods tainted histamine.