�ber die Amine einzelliger Gr�nalgen

Occurrence of nitrate, nitrite, dimethylamine, and dimethylnitrosamine in some fermented Nigerian beverages

“…Nitrates are normal constituents of plants and forage and are widely distributed in nature. Reports of the occurrence of secondary amines in nature include the identification of dimethylamine in cod, whitting, and herring (Shewan, 1938), unicellular green algae (Rolle et al, 1971); of dimethylamine, diethylamine, N-methyln-propylamine in higher plants, particularly tobacco (Irvine and Saxby, 1969;Bush, 1970); of dimethylamine, di-npropylamine, morpholine, pyrrolidine, piperidine, methylethylamine, methyl-n-butylamine in beverages and meat or fish products (Singer and Lijinsky, 1976). In such cases, they occur usually with primary and tertiary amines.…”

Seasonal variations in concentration and microbial uptake of methylamines in estuarine waters

“…These quaternary amines are easily degraded to TMA and other products (including acetate and ethanol) by bacteria (Walther et al 1981, Englard et al 1983, King 1984. TMA and MMA have been observed frequently in algae (Rolle et al 1971, Smith 1975 and also have been identified as excretion products in culture medium, suggesting that MMA and TMA also are released by the algae (Rolle et al 1971, Herrmann & Juttner 1977. High concentrations of TMA have been found in slurries of salt marsh sediments amended with fresh Spartzna foliosa leaves (Oremland et al 1982).…”