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Degradation Characteristics of Diethylstilbestrol by Aspergillus oryzae M-4

HU Kaidi1, DENG Weiqin1, CHEN Shuping1, CHAI Xiandu1, LIU Aiping1, ZHUO Wenjie1, LIU Shuliang1,2,*   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
    2. Research Institute of Food Processing and Security, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2016-09-15 Published:2016-09-22

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Abstract:

Aspergillus oryzae M-4, isolated from soy sauce koji, was applied in the present study to investigate its
degradation characteristics for diethylstilbestrol (DES). The degradation rate of DES had a positive correlation with the
biomass of Aspergillus oryzae M-4 and reached up to 93% when the strain was cultured in MM medium with 100 mg/L DES
for 9 d. Kinetic studies indicated that the process of degradation fitted well with a first-order kinetic equation. The half-life
of DES was 1.645–5.295 d under the tested conditions of culture temperature, initial pH and substrate concentration. Culture
temperature of 30 ℃ and acidic environment were favorable for the degradation of DES, while high concentration of DES
extended its half-life.

Key words: diethylstilbestrol (DES), degradation, Aspergillus oryzae, characteristics

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