Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing

Satoshi Mohri; Makoto Kanauchi

doi:10.1007/978-1-4939-8907-2_10

Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing

Methods Mol Biol. 2019:1887:109-117. doi: 10.1007/978-1-4939-8907-2_10.

Authors

Satoshi Mohri¹, Makoto Kanauchi²

Affiliations

¹ Department of Food Management, Miyagi University, Sendai, Miyagi, Japan.
² Department of Food Management, Miyagi University, Sendai, Miyagi, Japan. kanauchi@myu.ac.jp.

PMID: 30506253
DOI: 10.1007/978-1-4939-8907-2_10

Abstract

Fishy odor of fish flesh (meat) presents a severe problem for marine production. The main cause of fishy odor is trimethylamine (TMA), which increases during storage. It is produced from trimethylamine oxide (TMAO), an osmosis-regulating substance in fish cells that functions by a reduction reaction. Bacterial growth in fish meat increases TMA. Its odor reduces the commercial value of the meat. Technologies for its regulation and elimination are desired. This chapter presents a description of the use of lactic acid to eliminate TMA. The lactic acid is producible safely by bacteria during food processing using picric acid-toluene.A method of eliminating TMA was demonstrated using Lactobacillus plantarum H78. Furthermore, an assay method was explained for reducing TMA in fish meat by fermenting the H78 strain.

Keywords: Fish meat; Lactobacillus plantarum; Picric acid–toluene method; Spectrophotometry; Trimethylamine.

MeSH terms

Biotransformation*
Fisheries*
Lactobacillales / isolation & purification*
Lactobacillales / metabolism*
Methylamines / isolation & purification
Methylamines / metabolism*
Odorants*
Seafood

Substances

Methylamines
trimethylamine