低温塩蔵魚肉から分離した細菌のトリメチルアミン生産に及ぼす食塩と温度の複合効果

概要

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Effects of temperature and NaCl on trimethylamine (TMA) production by some bacteria were examined. The addition of a high concentration of NaCl to the medium at 5°C inhibited more strongly TMA production than bacterial growth as compared with at 20°C. The optimum temperature of trimethylamine N-oxide (TMAO) reductase activity was 36°C and the optimum NaCl concentration of it ranged from 2 to 3%. The reductase was induced by TMAO. The level of induction of the reductase in the cells grown at 20°C was almost constant in the NaCl concentrations of 1.5 to 5%. But the level of it in the cells grown at 5°C decreased as the NaCl concentration increased. It is assumed that the depression of TMA production by addition of NaCl at high concentrations at low temperature is probably caused by both the decreased enzyme activity and the repression of the enzyme synthesis.