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.

机构信息

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

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

出版信息

Methods Mol Biol. 2024;2851:97-105. doi: 10.1007/978-1-0716-4096-8_8.

DOI:10.1007/978-1-0716-4096-8_8

PMID:39210174

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

鱼肉的腥味是海洋生产面临的一个严重问题。腥味的主要原因是三甲胺（TMA），它在储存过程中会增加。三甲胺是鱼细胞中一种调节渗透压的物质氧化三甲胺（TMAO）的还原产物。鱼肉中细菌的生长会增加 TMA 的含量。其气味会降低肉的商业价值。因此，人们希望有一种调节和消除 TMA 的技术。本章介绍了使用乳酸消除 TMA 的方法。在食品加工过程中，可以使用苦味酸-甲苯安全地由细菌产生乳酸。使用植物乳杆菌 H78 证明了一种消除 TMA 的方法。此外，还解释了通过发酵 H78 菌株来减少鱼肉中 TMA 的测定方法。