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 epidermidis 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 (ΔhdcA) were then incubated in tryptic 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 μg/mL), while ΔhdcA strain of TYH1 exhibited no histamine forming activity. Safety assessment of ΔhdcA 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 findings 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.
Keywords: Capillary electrophoresis; Enterotoxin; Histamine; Histidine decarboxylase; Staphylococcus epidermidis.
Copyright © 2022 The Authors. Published by Tehran University of Medical Sciences.