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Naoko Hamada-Sato

Naoko Hamada-Sato
Course of Safety Management in Food Supply Chain Tokyo University of Marine Science and Technology,
4-5-7, Konan, Minato-ku, Tokyo, 108-8477

  • Research Article
    Identification of Bacteria that Contribute to IMP Degradation in Horse Mackerel
    Author(s): Hiroko Seki and Naoko Hamada-SatoHiroko Seki and Naoko Hamada-Sato

    Inosinic acid (inosine monophosphate, or IMP) is a taste component of fish that is broken down by an IMP-degrading enzyme (IMPase), impacting flavor. To measure IMPase activity, the enzyme is extracted as a solution from homogenized fish flesh, the IMP is then degraded by the enzyme, and the production of phosphoric acid from IMP is quantified. However, the degradation of IMP by bacteria that can be present in fish muscle could potentially affect the quantitation of endogenous IMPase activity. In this study, we isolated two bacterial strains from the enzyme solution obtained from horse mackerel and investigated their ability to degrade IMP. The isolates were identified as Pseudomonas fragi and either Pseudomonas veronii or Pseudomonas extremaustralis, as determined by 16S rDNA analysis. Of the two isolates, only P. fragi was found to be able to degrade IMP. Furthermore, the influence .. Read More»
    DOI: 10.4172/2157-7110.1000363

    Abstract PDF