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Appl Environ Microbiol. 1970 July; 20(1): 113-116
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Inhibition of Bacillus megaterium by a Trimethylamine Oxide-Associated Browning Reaction Product ¹

Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607

ABSTRACT

Heated combinations of trimethylamine oxide (TMAO) and culture media (tryptone, glucose, yeast extract broth or a defined minimal medium), or heated TMAO and glucose, contained substance(s) that inhibited growth of Bacillus megaterium. Inhibition was expressed primarily as an increase of the lag phase of growth; the logarithmic growth rate was comparable to control cultures. The addition of unheated TMAO to the culture media had no effect on growth. Results suggested that TMAO was decomposed during heating and that dimethylamine, one of the degradation products, reacted with glucose by a Maillard-Amadori reaction to produce the inhibitory substance(s).

¹ Paper number 3111 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh, N.C.