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2Â¥2009-09-24 20:33:57
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±§Ç¸£¬¸Õ¿´´íÁË£¡ Ê×Ò³ > Biodegradation > Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp NR-4201 in liquid and solid-state cultures Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp NR-4201 in liquid and solid-state cultures »ñȡȫÎÄ ¼ÓÈëÊղؼРµã»÷:2 ÏÂÔØ:0 Aspergillus sp. NR-4201 was assessed by degrading glucosinolates in brown mustard seed meal ( Brassica juncea). A liquid culture of the strain, in a medium derived from the meal, produced total degradation of glucosinolates at 32 h. Under these conditions, the glucosinolate-breakdown product, allylcyanide, was formed in culture filtrates. In a plate culture under sterile conditions, the growth of the strain in heat-treated meal media was shown to be effective at 30degreesC with 51% moisture, asdetermined by the measurement of the colony growth rate. On the laboratory scale, solid-state culture under the same conditions gave rise to total glucosinolate degradation within 48 h. In comparison, under non-sterile conditions in either heat-treated or non heat-treated meal samples, the degradations were complete after 60 and 96 h, respectively. In these cases, growth was associated with some out-growths of contaminating fungi, mainly Rhizopus sp. and Mucor sp. The glucosinolate-breakdown product, allylcyanide, was not detected in the solid-state meal-media culture presumably due to evaporative loss from the fermentation matrix. ×÷ Õß Rakariyatham N (Rakariyatham N, Chiang Mai Univ, Fac Sci, Dept Chem, Chiang Mai 50200, Thailand); Sakorn P ; ¿¯ Ãû Biodegradation. 2002.13.6 ¹Ø¼ü´Ê Aspergillus sp ; Glucosinolates ; Liquid culture ; Mustard seed meal ; Rapeseed meal ; Intestinal microflora ; Fermentation ; Products ; Food ; ·ÖÀàºÅ Q5 Õâ¸ö´ó¸ÅÊDzúÉúÖ¬·¾Ã¸µÄÒ»ÖÖÇúù |
7Â¥2009-09-25 10:41:26
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8Â¥2009-09-25 14:21:56














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