Consumption of trimethylamine by molds in salted fish during storage at low temperature.

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  • 低温塩蔵魚肉中の糸状菌によるトリメチルアミンの消費
  • 低温塩蔵魚肉中の糸状菌によるトリメチルアミンの消費〔英文〕
  • テイオン エンゾウ ギョニクチュウ ノ シジョウキン ニヨル トリメチルアミン

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Abstract

The TMA-utilizing ability of molds grown on fish muscle homogenates stored with or without salt under low temperature was examined. Two strains of Penicillium (F2 and F4) which grew on the salted fish muscle homogenates as the dominant strains utilized TMA, but 2 strains of Mucor and Fungi-imperfecti (F1 and F3) which were isolated from the homogenates without salt did not. Strain F2 grew well in CZAPECK's medium which was prepared to contain 5 mg TMA-N/100ml as the sole source of nitrogen in place of NaNO3. Intact mycelia of strain F2 showed the TMA utilizing activity after a lag period.<br> Among 23 authentic strains of molds, 8 of the 11 strains of Penicillium, 1 of the 8 strains of Aspergillus, and none of the Rhizopus, Mucor, Citromyces and Alternaria strains utilized TMA.<br> Based on the data obtained, the reasons why the amount of TMA produced in the salted fish muscle homogenates stored at low temperature did not exceed the threshold value of spoilage (3.0-3.8 mg-N/100g) were discussed.

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