Trimethylamine‐producing bacteria in whalemeat

Abstract The ability of organisms isolated from the flora of whalemeat to produce trimethylamine from trimethylamine oxide, choline and lecithin has been investigated with reference to the production of ‘fishy’ flavours. More than half produced it from trimethylamine oxide, one‐eighth from choline and none from lecithin. It is not decided how far this may be significant in commercial practice.