用于渔业加工的消除三甲胺（TMA）的乳酸菌的分离

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

作者信息

Mohri Satoshi, Kanauchi Makoto

机构信息

Department of Food Management, Miyagi University, Sendai, Miyagi, Japan.

出版信息

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

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

PMID:30506253

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.

摘要

鱼肉的腥味给海洋生产带来了严重问题。腥味的主要原因是三甲胺（TMA），其在储存过程中会增加。它由氧化三甲胺（TMAO）产生，TMAO是鱼类细胞中的一种渗透调节物质，通过还原反应发挥作用。鱼肉中的细菌生长会增加TMA。其气味降低了鱼肉的商业价值。因此需要调节和消除腥味的技术。本章介绍了使用乳酸消除TMA的方法。乳酸可由细菌在使用苦味酸 - 甲苯的食品加工过程中安全产生。使用植物乳杆菌H78证明了一种消除TMA的方法。此外，还解释了一种通过发酵H78菌株来降低鱼肉中TMA的检测方法。