Lignin and holocellulose from coir pith involved in trimethylamine (fishy odor) adsorption

Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means

Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.

Modified coir pith with glucose syrup as a supporter in non-external nutrient supplied biofilter for benzene removal by Bacillus megaterium

Coir pith glucose syrup beads were used as a supporter in a biofilter system. The modified coir pith beads provided a carbon source and controlled humidity for microorganism growth for long-term operation without external nutrient supplementation. For the screening, Bacillus spp. were immobilised on coir pith beads and used for benzene bioremediation. The result showed that coir pith beads immobilised with Bacillus megaterium can remove on average 85-100% of the benzene (215-day operation). In addition, B. megaterium presented the ability to transform benzene to catechol. For an up-scaled application, a 25-L biofilter system was developed and tested in a closed 24-m³ container re-injected with 0.6 ppm benzene for 8 cycles. The system presented the ability to remove 100% of the benzene. This biofilter has the potential to be applied in a real benzene-contaminated site.

Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application

Trimethylamine (TMA) is a well-known off-odor compound in fish and fishery products and is a metabolic product of trimethylamine N-oxide (TMAO) generated by the enzymatic action of microorganisms. The off-odor is a factor that can debase the value of fish and fishery products. The present study aimed to remove TMA using lactic acid bacteria (LAB). A total of fifteen isolates exhibiting the TMA reduction efficacy were isolated from Korean traditional fermented foods. Among these isolates, five LAB isolates (Lactobacillus plantarum SKD 1 and 4; Lactobacillus paraplantarum SKD 15; Pediococcus stilesii SKD 11; P. pentosaceus SKD 14) were selected based on their high TMA reduction efficacy. In situ reduction of TMA efficacy by the LAB cell-free supernatant was evaluated using a spoiled fish sample. The results showed effective TMA reduction by our selected strains: SKD1 (45%), SKD4 (62%), SKD11 (60%), SKD14 (59%), and SKD15 (52%), respectively. This is the first study on TMA reduction by the metabolic activity of LAB and in situ reduction of TMA using cell-free supernatant of LAB. The present finding suggests an economically useful and ecofriendly approach to the reduction of TMA.