The Effects of Koji and Histidine on the Formation of Histamine in Anchovy Sauce and the Growth Inhibition of Histamine Degrading Bacteria with Preservatives

Koji and histidine have been applied to accelerate the fermentation of fish sauce for the purpose of shortening the manufacturing period and cost. The histamine contents of anchovy sauces fermented at 15 and 25 °C for 12 months were 3.7-3.8 mg/mL. The histamine content increased up to 6 months of ripening and then decreased, where at 25 °C was higher than at 15 °C at 6 months of ripening, but similar at 12 months. Koji decreased the histamine formation at 3 months at 15 °C, but no significant difference at 12 months, whereas histidine increased at 6 months at 15 °C, but no great difference at 25 °C. Histamine degrading bacteria isolated from the anchovy was identified to Staphylococcus xylosus. Optimal pH for the growth of S. xylosus was neutral. The growth of S. xylosus was strongly inhibited as the concentration of NaCl, benzoic acid, and sorbic acid increased.