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The consumption of salted mackerel shiokara contaminated with halophilic bacteria that have histidine decarboxylase enzymes can lead to histamine poisining in humans. In previous research, Tetragenococcus halophilus strains were found to be the dominant salt-tolerant bacteria in mackerel shiokara samples, and two such strains were isolated and identified as T. halophilus A116 and A124 using 16S rDNA...
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