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http://dx.doi.org/10.5657/KFAS.2019.0121

Reduction of Trimethylamine by Saccharomyces cerevisiae Isolated from Fermented Food  

Park, Seul-Ki (Department of Food Science and Technology, Pukyong National University)
Lee, Jae-Hwa (Department of Food Science and Technology, Pukyong National University)
Jo, Du-Min (Department of Food Science and Technology, Pukyong National University)
Kang, Min-Gyun (Department of Food Science and Technology, Pukyong National University)
Jang, Yu-Mi (Department of Food Science and Technology, Pukyong National University)
Cho, Yeon-jin (Department of Food Science and Technology, Pukyong National University)
Hong, Dong-lee (Department of Food Science and Technology, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.2, 2019 , pp. 121-126 More about this Journal
Abstract
Trimethylamine (TMA) is a nitrogen-based aliphatic organic compound. It is a major odorous component of fish and fishery products and is often used as an indicator of fish quality. The efficacy of TMA removal by various yeast strains was investigated. The five yeast strains found to be most effective in removing TMA were isolated from fermented foods and were identified as Saccharomyces cerevisiae based on biochemical and 18S rRNA sequence analyses. These strains were designated as S. cerevisiae SK1511, SK1512, SK1513, SK1514 and SK1515. Yeast cultures were treated with a TMA solution (0.3%, v/v), and the level of TMA reduction was analyzed by headspace gas chromatography. The five S. cerevisiae strains removed 32.02-50.34% of the TMA from the solution. This study is the first to demonstrate TMA reduction by microbial treatment.
Keywords
Trimethylamine; Fish off-odor; Saccharomyces cerevisiae; Deodorization; Seafood;
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