한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 52, no. 2, pp.121-126, April, 2019
DOI. https://doi.org/10.5657/KFAS.2019.0121

Reduction of Trimethylamine by Saccharomyces cerevisiae Isolated from
Fermented Food
발효식품에서 분리된 Saccharomyces cerevisiae를 이용한
Trimethylamine 저감화

박슬기·이재화·조두민·강민균·장유미·조연진·홍동리·김영목*
부경대학교 식품공학과

Trimethylamine (TMA) is a nitrogen-based aliphatic organic compound. It is a major odorous component of fish and
fishery products and is often used as an indicator of fish quality. The efficacy of TMA removal by various yeast strains
was investigated. The five yeast strains found to be most effective in removing TMA were isolated from fermented
foods and were identified as Saccharomyces cerevisiae based on biochemical and 18S rRNA sequence analyses.
These strains were designated as S. cerevisiae SK1511, SK1512, SK1513, SK1514 and SK1515. Yeast cultures were
treated with a TMA solution (0.3%, v/v), and the level of TMA reduction was analyzed by headspace gas chromatography.
The five S. cerevisiae strains removed 32.02-50.34% of the TMA from the solution. This study is the first to
demonstrate TMA reduction by microbial treatment.

Keyword : Trimethylamine, Fish off-odor, Saccharomyces cerevisiae, Deodorization, Seafood

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