Abstract
An attempt was made in order to examine the consumption of trimethylamine (TMA) and trimethylamine N-oxide (TMAO), the main components of fishy odor and its precursor, by Asper-gillus oryzae.
The organism is one of the most useful molds utilized in making “koji” and is widely used in the fermentative industry in Japan.
First, a pressed cake of heated sardine was molded with the organism, and TMA, TMAO, and ammonia content in the molded cake were determined, The results indicated that TMA and TMAO were consumed markedly after a certain cultivation period.
Second, the consumption of TMA and TMAO in both the modified malt extract and Czapek's mediun were examined. From the results obtained, it was concluded that TMA and TMAO were utilized as a nitrogen source for the growth of A. oryzae.
