Limonin debittering of Thai lime juice by microbial cell of Corynebacterium fascians
1988
Auchara Pitipanyakul | Pranee Anprung | Chaiyute Thunpitayakul (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology)
This work involves studying a method of debittering Thai lime juice, in which the bitterness is caused by limonin, using bacterial cells Corynebacterium fascians (NRRL-B-15096). The bacteria can be isolated from soil and can grow well in media containing fructose. It produces limonoate dehydrogenase enzyme for debittering purpose. Analysis of the Thai lime juice constituents indicates that it consists of 7.5 % citric acid, 39 mg/100 ml of ascorbic acid, 5.2 ppm of limonin and having pH of about 2.3. The optimum condition for reducing the limonin content using Corynebacterium fascians in a stirred tank is 25 deg.celsius temperature. pH 6.0, 2 hrs of reaction time and 10.67 gm of the bacterial cells per litre of the lime juice. At the optimum condition, the limonin content is reduced from 5.2 ppm to 1.79 ppm which is 65 % by weight reduction.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University