Isolation and Identification of Limonin-degrading Strains Isolated from Fermented Grains during Vinegar Fermentation

doi:10.7506/spkx1002-6630-201115040

Abstract

Abstract: Five strains with stronger limonin-degrading ability named as CS1, CS2, CS3, CS4 and CS5 were isolated from fresh fermented grains of vinegar. Among them, strain CS4 exhibited the highest limonin degradation rate of (58.86 ± 2.81)% and the highest enzyme activity of (120.09 ± 1.32) U/mL in fermentation broth. On the basis of their morphological, physiological and biochemical characteristics and 16S rDNA gene sequence, all of the 5 strains were identified as Bacillus genus, including 2 Bacillus siamensis strains, 1 Bacillus amyloliquefaciens strain, 1 Bacillus pumilus strain and 1 Bacillus tequilensis strain that had the highest limonin-degrading capability (strain CS4).

Key words: citrus, limonin, degradation, Bacillus

CLC Number:

TS201.3

JI Xue-fang，SHI Jun-ling，ZHANG Jin-hua. Isolation and Identification of Limonin-degrading Strains Isolated from Fermented Grains during Vinegar Fermentation[J]. FOOD SCIENCE, 2011, 32(15): 177-181.

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Isolation and Identification of Limonin-degrading Strains Isolated from Fermented Grains during Vinegar Fermentation

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