Degradation of bisphenol A by <Emphasis Type="Italic">Bacillus pumilus</Emphasis> isolated from kimchi,a traditionally fermented food |
| |
Authors: | Hayato Yamanaka Kunihiko Moriyoshi Takashi Ohmoto Tatsuhiko Ohe Kiyofumi Sakai |
| |
Institution: | (1) Department of Environmental Technology, Osaka Municipal Technical Research Institute, 1-6-50, Morinomiya, Joto-ku, 536-8553 Osaka, Japan |
| |
Abstract: | Novel bisphenol A (BPA)-degrading bacterial strains, designated as BP-2CK, BP-21DK, and BP-22DK, were isolated from kimchi,
a traditionally fermented food. These isolates were identified as Bacillus pumilus and efficiently degraded BPA in a medium supplemented with nutrients such as peptone, beef extract, and yeast extract. Strains
BP-2CK, BP-21DK, and BP-22DK successfully degraded 25, 25, and 50 ppm of BPA, respectively, and all strains exhibited BPA-degrading
activity in the presence of 10% NaCl. Accumulation of the metabolites including 4-hydroxyacetophenone, one of the intermediates
produced by the other BPA-degrading bacteria, was not observed in BPA degradation by the isolated strains. These results indicate
that the isolated food-derived bacteria are applicable for the construction of efficient and safer systems for the removal
of BPA. |
| |
Keywords: | Bisphenol A biodegradation Bacillus pumilus kimchi endocrine-disrupting chemical |
本文献已被 PubMed SpringerLink 等数据库收录! |
|