Investigation of bacterial community and histamine production in fresh mackerel at low temperature storage

• Grace Margareta,

  Roles Data curation, Investigation, Methodology, Writing – original draft

  Affiliation Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan

  https://orcid.org/0009-0006-2114-8110

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• Ayaka Nakamura,

  Roles Investigation, Methodology

  Affiliation Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan

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• Kazumi Nimura,

  Roles Conceptualization, Investigation, Resources

  Affiliation Shizuoka Prefectural Research Institute of Fishery and Ocean, Yaizu, Shizuoka, Japan

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• Motoyuki Yamazaki,

  Roles Methodology, Resources

  Affiliation Shizuoka Prefectural Research Institute of Fishery and Ocean, Yaizu, Shizuoka, Japan

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• Iori Oshima,

  Roles Methodology, Resources

  Affiliation Shizuoka Prefectural Research Institute of Fishery and Ocean, Yaizu, Shizuoka, Japan

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• Takashi Kuda,

  Roles Resources

  Affiliation Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan

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• Hajime Takahashi

  Roles Conceptualization, Investigation, Methodology, Resources, Supervision, Writing – review & editing

  * E-mail: hajime@kaiyodai.ac.jp

  Affiliation Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan

  https://orcid.org/0000-0002-8419-0141

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