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Comparison of Brown Pigments in Foods by Microbial Decolorization
Author(s) -
TERASAWA N.,
MURATA M.,
HOMMA S.
Publication year - 1996
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.1365-2621.1996.tb12178.x
Subject(s) - pigment , food science , chemistry , browning , maillard reaction , xylose , melanoidin , botany , biology , fermentation , organic chemistry
Coriolus versicolor IFO 30340, Paecilomycesz canadensis NC‐1, and Streptomyces werraensis TT 14 were cultured at 27°C and 37°C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC‐1 mainly decolorized phenol‐type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino‐carbonyl reaction‐type pigments such as cane molasses, soy sauce, and “miso”. S. werraensis TT 14 decolorized xylose‐glycine and glucose‐lysine model melanoidins, and some caramel‐type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.