One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales.

中文翻译：

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德布克葡萄球菌从鱼露中去除组胺。从发酵鱼中分离出来。

鱼露生产中的问题之一是对发酵过程中细菌产生的组胺浓度的法律限制，因为它会引起人类过敏反应。因此，本研究的目标是消除发酵后最终产品中的组胺，以提高鱼露的质量，从而保证消费者安全、制造商的出口能力和国内销售。