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Bacterial decarboxylation of amino acids in food leads to the production of biogenic amines, which can cause reac tions in human that include headaches, nausea, palpitations, chills, and severe respiratory distress. The amine putres cine is an especially effective inhibitor of metabolizing enzymes and amplifies histamine intoxication and tyramine poisoning. Using an L-ornithine decarboxylating medium, we isolated 14 putrescine-producing bacteria from sand lance, Ammodytes personatus, sauces. The isolates were identified, using an API kit and 16S rRNA analysis, as Ly sinibacillus fusiformis (1 strain), Lysinibacillus xylanilyticus (6 strains), Lysinibacillus macroides (1 strain), Lysini bacillus sphaericus (3 strains), Bacillus fusiformis (1 strain), Paenibacillus favisporus (1 strain), and Staphylococcus caprae (1 strain). These strains produced between 1.66 to 236.97 μg/mL of putrescine after 48 h incubation. Lysiniba cillus spp. were the dominant putrescine-producing bacteria in sand lance sauces, which produced 236.97 μg/mL of putrescine from a culture broth containing 0.5% L-ornithine. This is the first report on the isolation and identification of putrescine-producing bacteria from sand lance sauces.
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