Removal of Histamine from Fish Sauce by sp. Isolated from Fermented Fish.

Research Background: One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales.

Experimental Approach: The bacteria that grow in the histamine medium were isolated from the salted fish.

Quantification of the glucosamine content in the filamentous fungus Monascus ruber cultured on solid surfaces.

We evaluated whether the glucosamine content in the filamentous fungus Monascus ruber NBRC 32318, cultured on a solid surface (agar) containing different carbon and nitrogen sources, could be used as a measure of biomass. The relationship between the amounts of glucosamine and biomass was independent of the cultivation period, but was dependent on the carbon source (D-glucose, D-fructose, maltose, sucrose, or rice starch) and the nitrogen source (ammonium chloride, sodium nitrate, monosodium glutamate, or yeast extract) in the agar; it was also dependent on the culture method (solid-surface culture or submerged culture). We concluded that the amount of glucosamine extracted from M.

Effect of temperature on D-arabitol production from lactose by Kluyveromyces lactis.

D-arabitol production from lactose by Kluyveromyces lactis NBRC 1903 has been studied by following the time courses of concentrations of cell mass, lactose, D: -arabitol, ethanol, and glycerol at different temperatures. It was found that temperature is a key factor in D-arabitol production. Within temperatures ranging from 25 to 39°C, the highest D-arabitol concentration of 99.

Role of lactose on the production of D-arabitol by Kluyveromyces lactis grown on lactose.

There are remarkably few reports on D-arabitol production from lactose. Previous studies in our laboratory have shown that the osmophilic yeast Kluyveromyces lactis NBRC 1903 convert lactose to extracellular D-arabitol. The present study was undertaken to determine the participation of osmotic stress caused by lactose on D-arabitol production by K.