Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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)
  • Received : 2020.05.06
  • Accepted : 2020.06.22
  • Published : 2020.10.28
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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.

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References

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