Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products

doi:10.7506/spkx1002-6630-201401037

Abstract

Abstract:

Based on the metabolic utilization of trimethylamine oxide (TMAO), six common food spoilage microorganisms
(S. aureus, E. aerogenes, E. faecalis, E. coli, L. monocytogenes and S. enteritidis) were classified by analyzing their effects
on physicochemical properties of PCA medium containing TMAO. Subsequently, TMAO metabolites were analyzed by
using non-suppressed ion chromatography and identified mainly as trimethylamine. Finally, different physical and chemical
indicators (pH, conductivity, turbidity and TMA content) of the culture medium were plotted against culture time. The
generation of TMA can affect the conductivity and pH of the medium, and this effect has a significant difference depending
on the bacterial species.

Key words: trimethylamine oxide (TMAO), ion chromatography, electrochemical analysis, microorganism, rapid detection technology

CLC Number:

TS207.4

WU Xiang, HAN Wei-wei, WANG Shi-ping*. Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products[J]. FOOD SCIENCE, 2014, 35(1): 189-193.

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