Title: Isolation and Identification of Limonin-degrading Strains Isolated from Fermented Grains during Vinegar Fermentation
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).
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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