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Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC‐1
Author(s) -
Terasawa N.,
Murata M.,
Homma S.
Publication year - 2000
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.1365-2621.2000.tb13602.x
Subject(s) - mycelium , pigment , chemistry , paecilomyces , browning , food science , maillard reaction , botany , biology , organic chemistry
Three microorganisms were cultured to investigate their decolorizing activity on mixtures of 2 types of model brown pigment and 2 types of browned food. The mixture of model brown pigments of the Maillard reaction type and phenol type was not decolorized by cultivation with Coriolus versicolor IFO 30340, but it was decolorized by Paecilomyces canadensis NC‐1 and by Streptomyces werraensis TT 14. The immobilized mycelia of C. versicolor IFO 30340 and P. canadensis NC‐1 were incubated simultaneously or successively with each mixture of 2 types of browned food. It was found that the mixed culture of these 2 mycelia showed a higher decolorization rate than their successive culture.