Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
- Perez, Silvina
- Corti Monzón, Georgina de la Paz
- Yeannes, Maria Isabel
- Zaritzky, Noemi Elisabet
- Villegas Plazas, Marcela
- Junca, Howard
- Murialdo, Silvia Elena
DOIAbstract
High histamine content in salted-ripened fish results in food safety detriment. The present study focused on the assembly of mixed cultures from halophilic prokaryotes isolated during salting-ripening anchovy process in order to determine their histamine-degrading capacity. For this purpose, 57 halophilic prokaryotes were inoculated together and submitted to several enrichment steps with strong shifts in culturing conditions and three microbial consortia were subsequently assembled: original consortium named C1 (without histamine exposure), consortium C2 (enriched in nutritive culture medium with high histamine content ~900 mg/kg) and consortium C3 (against histamine ~200 mg/kg) and reduced amounts of nutrients. These consortia were submitt...
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