Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application

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 aime...

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Detalles Bibliográficos
Autores principales: Park, Seul-Ki, Jo, Du-Min, Yu, Daeung, Khan, Fazlurrahman, Lee, Yang Bong, Kim, Young-Mog
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Microbiology and Biotechnology 2020
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728207/
https://www.ncbi.nlm.nih.gov/pubmed/32627760
http://dx.doi.org/10.4014/jmb.2005.05007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728207/
https://www.ncbi.nlm.nih.gov/pubmed/32627760
http://dx.doi.org/10.4014/jmb.2005.05007

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