Premium
Degradation of cholesterol by Bacillus subtilis SFF34 isolated from Korean traditional fermented flatfish
Author(s) -
Kim K.P.,
Rhee C.H.,
Park H.D.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01219.x
Subject(s) - cholesterol oxidase , bacillus subtilis , cholesterol , fermentation , biochemistry , incubation , bacteria , food science , chemistry , biology , genetics
Aims: To examine cholesterol degradation by Bacillus subtilis SFF34. Methods and Results: Cholesterol degradation and cholesterol oxidase production by B. subtilis SFF34 were investigated in a medium containing 0·2% cholesterol. In addition, the oxidized product of cholesterol by the purified cholesterol oxidase was detected using a gas chromatograph. Cholesterol oxidase production reached its maximal level (3·14 U ml −1 ) after 24 h of incubation in the cholesterol medium. The residual cholesterol content reduced to 0·98 mg g −1 after 60 h of cultivation in the cholesterol medium. Two cholesterol oxidases were purified from the culture supernatant fluid and their reaction product against cholesterol was identified as 4‐cholesten‐3‐one. Conclusions: B. subtilis SFF34 degraded cholesterol and produced a high level of extracellular cholesterol oxidase. Significance and Impact of the Study:Bacillus subtilis will be very useful for the reduction of cholesterol in many fermented foods and as a source of cholesterol oxidase.