Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage

Abstract The aim of the present study was to assess the evolution of psychrophilic, mesophilic and histamine forming bacteria along with the accumulation of cadaverine, histamine, putrescine, spermidine, spermine, tryptamine and tyramine during ice storage of mud spiny lobster ( Panulirus polyphagus ). Total mesophilic, psychrophilic and amine forming bacteria were initially enumerated at 2.62, 2.14 and 2.10 log cfu/g muscle, respectively and reached 7.07, 7.11, and 6.80 log cfu/g muscle, respectively, after 15 days of ice storage. Tryptamine, putrescine and histamine were detected from the 5 th day, tyramine, spermidine, and spermine from the 10 th day and cadaverine only at the 15 th day of storage. Positive correlation of mesophilic and psychrophilic bacteria with tryptamine, putrescine and tyramine was detected. Species belonging to Enterobacter spp., Proteus spp., Klebsiella spp., Citrobacter spp., Photobacterium spp., Serratia spp., and Morganella morganii able to produce histamine, putrescine, cadaverine and tyramine were isolated during storage. The results obtained suggest that P. polyphagus muscle can be stored in ice for short period of time, which may reach 10 days. After the 10 th day of ice storage, accumulation of biogenic amines may constitute a potential health hazard. Practical applications To improve our understanding of freshness and bacterial species contribution to biogenic amines production in lobster during ice storage, knowledge of the microecosystem dynamics is necessary. Therefore, we investigated the dynamics of mesophilic, psychrophilic and histamine forming bacteria as well as the evolution of cadaverine, histamine, putrescine, spermidine, spermine, tryptamine and tyramine during ice storage of mud spiny lobster ( Panulirus polyphagus ). The results of the present study could be useful to assure the safety of lobster by controlling the biogenic amines content.