Premium
Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians
Author(s) -
HASEGAWA SHIN,
VANDERCOOK CARL E.,
CHOI GRACE Y.,
HERMAN ZAREB,
OU PETER
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13393.x
Subject(s) - citric acid , chemistry , limonin , fructose , sucrose , food science , ascorbic acid , corynebacterium , biochemistry , biology , bacteria , genetics
Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo‐bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.