Acrylamide degradation by filamentous fungi used in food and beverage industries

被引：27
作者：
Wakaizumi, Masanori [1 ]
Yamamoto, Hirotaka [1 ]
Fujimoto, Naoko [1 ]
Ozeki, Kenji [1 ]
机构：
[1] Kanazawa Inst Technol, Genome Biotechnol Lab, Haku San, Ishikawa 9240838, Japan
来源：
JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2009年 / 108卷 / 05期
关键词：
Degradation; Acrylamide; Filamentous fungi; Aspergillus oryzae; Glycidamide; Roasted green tea; RHODOCOCCUS; 3-AMINOPROPIONAMIDE; AMIDASE; WATER;
D O I：
10.1016/j.jbiosc.2009.05.004
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Filamentous fungi (24 strains) used in food and beverage industries were investigated for acrylamide-degradation ability: Aspergillus oryzae KBN1010 showed the highest ability. Little acrylic acid was produced but no glycidamide was detected during AA degradation in roasted green tea; therefore, A. oryzae could be used for reducing the AA concentration. (C) 2009, The Society for Biotechnology, Japan. All rights reserved.
引用
收藏
页码：391 / 393
页数：3
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