Some strains of Pectobacterium sp. are known to produce Trimethylamine, responsible for "fishy" smell of infected plants. Such bacteria were very rare in Northern countries until recent years.
Now, many Dickeya strains have fishy smell, and they became more common recently. Trimethylamine N-oxide (no smell), converted from Trimethylamine (smells) increases osmotic concentration and provides better survival around the freezing point. So, is the fishy smell a feature of better adaptation of bacteria to global warming (or lost adaptation to cold climate)?
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