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Sains
Malaysiana 55(3)(2026):
http://doi.org/10.17576/jsm-2026-5503-08
Isolation and
Identification of Histamine-Producing Bacteria from Fermented Fish-Based Paste and
Shrimp Paste (Belacan)
(Pengasingan dan Pengenalpastian Bakteria Penghasil Histamin daripada Pes Berasaskan Ikan dan Pes Udang yang Difermentasi (Belacan))
NURUL IFFAH MOHD JUHARI,
YUSOF NURHAYATI* & TANG YEW HUAT JOHN
Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Received: 27 July
2025/Accepted: 19 February 2026
Abstract
Shrimp paste (belacan),
a traditional fermented food derived from Acetes spp., is an essential component of Southeast Asian cuisine, particularly in
Malaysia. However, during fermentation, histamine-producing bacteria (HPB) in
shrimp paste are produced by the decarboxylation of histidine through the
enzyme histidine decarboxylase. This study aims to isolate and
identify HPB from both fish-based and shrimp pastes. A total of 12 fish-based
paste and 13 shrimp paste samples with varying salt concentrations (15%, 20%,
25%, and 30% w/w) and fermentation times (0, 2, and 7 days) were
prepared. Samples were isolated and cultured on modified Niven’s medium for the
selective detection of HPB. Molecular identification was performed by 16S rRNA
gene sequencing to screen bacterial profiles. The results showed that from the
triplicate sampling batches, a total of 73 fish-based paste and 71 shrimp
paste bacterial isolates were obtained, resulting in a total
of 144 positive HPB isolates. The bacterial community in the fish-based
paste comprises three dominant genera: Staphylococcus (75%), Mammaliicoccus (12.5%), and Bacillus (12.5%). Meanwhile, the dominant genera in the shrimp paste are Staphylococcus (70%), Bacillus (20%), and Enterobacter (10%). Staphylococcus and Bacillus were the most detected species in fish-based and shrimp
pastes. Staphylococcus species, such as Staphylococcus carnosus,
Staphylococcus edaphicus, and Staphylococcus
saprophyticus, were detected. Bacillus subtilis and Bacillus cereus were found in
fish-based and shrimp pastes, respectively. Likewise, less commonly reported
species, like Mammaliicoccus sciuri and Enterobacter quasiroggenkampii were found in fish-based and shrimp pastes. The dominance of Staphylococcus and Bacillus suggests that some microbial communities survive
fermentation conditions. This study investigates the presence of HPB in
traditional fermented products, aiming to enhance food safety, quality control,
and future research on microbial roles in biogenic amine formation.
Keywords: Belacan; fermentation;
histamine; histamine-producing bacteria (HPB)
Abstrak
Belacan ialah makanan tradisi hasil daripada proses penapaian udang Acetes spp., merupakan salah satu komponen penting dalam masakan Asia Tenggara, khususnya di Malaysia. Walau bagaimanapun, proses penapaian ini turut menyumbang kepada penghasilan bakteria penghasil histamin (HPB) melalui proses dekarboksilasi histidin oleh enzim histidin dekarboksilase. Penyelidikan ini dijalankan untuk mengasing dan mengenal pasti HPB daripada belacan ikan dan belacan udang. Sebanyak 12 sampel belacan ikan dan 13 sampel belacan udang telah disediakan dengan kepekatan garam yang berbeza (15%, 20%, 25% dan 30% w/w) serta tempoh penapaian yang berbeza (0,
2 dan 7 hari). Proses pengasingan bakteria telah dijalankan menggunakan medium
Niven yang diubah suai bagi pengesanan selektif HPB, manakala penentuan spesies bakteria dilakukan melalui penjujukan gen 16S rRNA.
Hasil kajian menunjukkan bahawa koloni bakteria berjaya dikesan pada medium
Niven daripada 73 sampel belacan ikan dan 68 sampel belacan udang. Hasil kajian menunjukkan bahawa daripada pensampelan triplikat ini, sejumlah 73 belacan ikan dan 68 belacan udang pengasingan bakteria telah diperoleh, menghasilkan sejumlah 144 pengasingan HPB positif. Komuniti bakteria dalam belacan ikan didominasi oleh tiga genus utama iaitu Staphylococcus (75%), Mammaliicoccus (12.5%) dan Bacillus (12.5%). Sementara itu, belacan udang didominasi oleh genus Staphylococcus (70%), diikuti Bacillus (20%) dan Enterobacter (10%). Staphylococcus dan Bacillus merupakan bakteria yang paling banyak dikesan dalam kedua-dua jenis belacan. Antara spesies Staphylococcus yang dikenal pasti termasuklah Staphylococcus carnosus, Staphylococcus edaphicus dan Staphylococcus saprophyticus. Selain itu, Bacillus subtilis ditemui dalam belacan ikan, manakala Bacillus cereus ditemui dalam belacan udang. Kajian ini juga berjaya mengesan kehadiran spesies yang jarang dilaporkan seperti Mammaliicoccus sciuri dalam belacan ikan dan Enterobacter quasiroggenkampii dalam belacan udang. Dominasi genus Staphylococcus dan Bacillus menunjukkan bahawa komuniti mikrob tertentu mampu bertahan dan menyesuaikan diri dalam keadaan penapaian yang mempunyai kandungan garam yang tinggi. Secara keseluruhannya, kajian ini memberi sumbangan penting kepada pemahaman tentang kehadiran bakteria penghasil histamin dalam produk tradisional yang ditapai, serta dapat membantu dalam usaha meningkatkan keselamatan makanan, kawalan kualiti dan penyelidikan lanjut mengenai peranan mikrob dalam pembentukan amina biogen.
Kata kunci: Bakteria penghasil histamin (HPB); belacan; fermentasi; histamin
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*Corresponding author;
email: nurhayatiyusof@unisza.edu.my
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