Limonin debittering of Thai lime juice by microbial cells of Corynebacterium fascians
1989
Atchara Pitipanyakul | Prani Anprung | Chaiyut Thumpithayakul (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 of Corynebacterium fascians (NRRL - B - 16096), which produce limonoate dehydrogenase enzyme with debittering effect. 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 the pH of about 2.3. The optimum condition for reducing the limonin content using Corynebacterium fascians in a stirred tank is at 25 deg Celsius, pH 6.0, 2 hrs of reaction time and 26.67 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, or by 65 % in weight reduction.
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