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http://dx.doi.org/10.4014/jmb.2005.05007

Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application  

Park, Seul-Ki (Institute of Food Science, Pukyong National University)
Jo, Du-Min (Department of Food Science and Technology, Pukyong National University)
Yu, Daeung (Department of Food and Nutrition, Changwon National University)
Khan, Fazlurrahman (Institute of Food Science, Pukyong National University)
Lee, Yang Bong (Department of Food Science and Technology, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
Publication Information
Journal of Microbiology and Biotechnology / v.30, no.10, 2020 , pp. 1510-1515 More about this Journal
Abstract
Trimethylamine (TMA) is a well-known off-odor compound in fish and fishery products and is a metabolic product of trimethylamine N-oxide (TMAO) generated by the enzymatic action of microorganisms. The off-odor is a factor that can debase the value of fish and fishery products. The present study aimed to remove TMA using lactic acid bacteria (LAB). A total of fifteen isolates exhibiting the TMA reduction efficacy were isolated from Korean traditional fermented foods. Among these isolates, five LAB isolates (Lactobacillus plantarum SKD 1 and 4; Lactobacillus paraplantarum SKD 15; Pediococcus stilesii SKD 11; P. pentosaceus SKD 14) were selected based on their high TMA reduction efficacy. In situ reduction of TMA efficacy by the LAB cell-free supernatant was evaluated using a spoiled fish sample. The results showed effective TMA reduction by our selected strains: SKD1 (45%), SKD4 (62%), SKD11 (60%), SKD14 (59%), and SKD15 (52%), respectively. This is the first study on TMA reduction by the metabolic activity of LAB and in situ reduction of TMA using cell-free supernatant of LAB. The present finding suggests an economically useful and ecofriendly approach to the reduction of TMA.
Keywords
TMA reduction; lactic acid bacteria; deodorization; phylogenetic tree; seafood; in situ application;
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