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KMID : 0545120200300101510
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Journal of Microbiology and Biotechnology
2020 Volume.30 No. 10 p.1510 ~ p.1515
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Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application
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Park Seul-Ki
Jo Du-Min
Yu Dae-Ung
Khan Fazlurrahman
Lee Yang-Bong
Kim Young-Mog
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Abstract
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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.
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KEYWORD
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TMA reduction, lactic acid bacteria, deodorization, phylogenetic tree, seafood, in situ application
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