隔离乳酸细菌去除三甲基胺 (TMA),用于渔业加工
Satoshi Mouri1, Makoto Kanauchi2
1Department of Food Management, Miyagi University, Miyagi, Japan.
Methods in molecular biology (Clifton, N.J.)
|August 29, 2024
概括
这项研究引入了使用Lactobacillus plantarum H78的乳酸发酵,以消除海鲜中三甲基胺 (TMA) 引起的鱼味. 这种方法提供了一种安全有效的方法来提高鱼类产品的质量和价值.
科学领域:
- 海洋生产 海洋生产
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 海鲜中的鱼味,主要是由三甲基胺 (TMA) 引起的,显著降低了商业价值.
- TMA是由三甲基胺氧化物 (TMAO) 通过鱼类储存期间的细菌还原产生的.
- 对于海产品行业来说,有效的TMA调节和消除技术至关重要.
研究的目的:
- 描述乳酸用于鱼类中消除TMA的应用.
- 通过细菌发酵来证明一种减少鱼肉中TMA的方法.
主要方法:
- 在食品加工过程中利用细菌产生的乳酸.
- 使用Lactobacillus plantarum H78用于TMA的消除.
- 开发一种通过H78菌株发酵减少TMA的测试方法.
主要成果:
- 乳酸发酵有效降低了鱼肉中的TMA水平.
- 植物乳杆菌H78在消除鱼味化合物方面表现出有效性.
- 建立了一种可行的TMA降低测定方法.
结论:
- 乳酸发酵是一种有希望的策略,可以控制海鲜中的鱼味.
- 乳酸菌植物菌H78是一种适合于TMA减少的微生物剂.
- 这种方法提高了海洋产品的质量和可销售性.
关键词:
鱼类 肉类 鱼类 肉类乳酸菌植物植物 (Lactobacillus plantarum) 是一种植物菌.皮克酸托烯方法频谱光度测量是一种光谱光度测量.三甲基亚胺是什么意思 三甲基亚胺是什么意思更多相关视频
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