Melanoidin decolorization by immobilized cells of Aspergillus awamori, B-2

Aspergillus awamori B-2의 균사체 고정화 의한 Melanoidin 탈색

  • Ryu, Beung-Ho (Dept. of Food Science and Technology, Kyungsung University) ;
  • Kim, Hye-Sung (Dept. of Food Science and Technology, Kyungsung University) ;
  • Ha, Mi-Suk (Dept. of Food Science and Technology, Kyungsung University) ;
  • Jung, Jong-Sun (The Pusan Institute of Public Health and Environment) ;
  • Bin, Jae-Hun (The Pusan Institute of Public Health and Environment) ;
  • Lee, Yung-Sook (The Pusan Institute of Public Health and Environment) ;
  • Chung, Soo-Ja (Dept. of Food and Nutrition, Pusan Woman's Junior College)
  • 류병호 (경성대학교 공과대학 식품공학과) ;
  • 김혜성 (경성대학교 공과대학 식품공학과) ;
  • 하미숙 (경성대학교 공과대학 식품공학과) ;
  • 정종순 (부산시 보건환경연구소) ;
  • 빈재훈 (부산시 보건환경연구소) ;
  • 이영숙 (부산시 보건환경연구소) ;
  • 정수자 (부산여자전문대학)
  • Published : 1989.03.01

Abstract

Aspergillus awamori, B-2 which has a high ability to decolorize melanoidin was selected among various fungi. Aspergillus awamori, B-2 showed the highest decolorization activity when it was cultivated in a melanoidin medium containing 3.0% glucose, 0.5% yeast extract, 0.1 % $KH_2PO_4\;and\;0.05%\;MgSO_4{\cdot}7H_2O$ at an initial pH 7.0 at $37^{\circ}C$ for 5 days. Mycelia immobilized system with. Ca-alginate was more effective on melanoidin decolorization activity showed approximately 70% in 10 days under the optimal conditions. Continuous decolorization of melanoidin using, reuse of immobilized mycelia showed an almost constant decolorization of abort 60-70% for 15 days.

Keywords