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

Journal of Microbiology and Biotechnology 2020년 30권 10호 p.1510 ~ 1515
박슬기, 조두민, Yu Dae-Ung, Khan Fazlurrahman, 이양봉, 김영목,
소속 상세정보
박슬기 ( Park Seul-Ki ) - Pukyong National University Institute of Food Science
조두민 ( Jo Du-Min ) - Pukyong National University Department of Food Science and Technology
 ( Yu Dae-Ung ) - Changwon National University Department of Food and Nutrition
 ( Khan Fazlurrahman ) - Pukyong National University Institute of Food Science
이양봉 ( Lee Yang-Bong ) - Pukyong National University Department of Food Science and Technology
김영목 ( Kim Young-Mog ) - Pukyong National University Department of Food Science and Technology

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.

키워드

TMA reduction; lactic acid bacteria; deodorization; phylogenetic tree; seafood; in situ application

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