Conversion of Volatile Sulfides by Aspergillus awamori var. kawachii

In order to improve the odor of foods containing volatile sulfur compounds, we screened 198 molds and yeasts, and found 14 molds that provided an 80% decrease in 1,000 ppm didecyl sulfide in MY medium after 4 days of culture shaking at 25°C. Of the 14 molds, 13 of which were molds of the Aspergillus...

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Bibliographic Details
Published inFood Science And Technology International (Ibaraki, Japan) Vol. 2; no. 2; pp. 84 - 85
Main Authors KAWABE, Tatsuya, GUNDA, Miki, MORITA, Hideo
Format Journal Article
LanguageEnglish
Published Japanese Society for Food Science and Technology 1996
Subjects
Aspergillus
microbial conversion
sulfide
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Summary:In order to improve the odor of foods containing volatile sulfur compounds, we screened 198 molds and yeasts, and found 14 molds that provided an 80% decrease in 1,000 ppm didecyl sulfide in MY medium after 4 days of culture shaking at 25°C. Of the 14 molds, 13 of which were molds of the Aspergillus niger group, Asp. awamori var. kawachii No. 91 most effectively decreased the amount of didecyl sulfide. This mold oxidized dibutyl sulfide into dibutyl sulfoxide and dibutyl sulfone. The optimum pH for conversion of dibutyl sulfide was approximately pH 6.5, and the optimum temperature was approximately 30°C. If used to treat food, it could weaken the pungent odor of onion and garlic.
ISSN:1341-7592
1881-3976
DOI:10.3136/fsti9596t9798.2.84