Abstract Title:

Degradation of bisphenol A by Bacillus pumilus isolated from kimchi, a traditionally fermented food.

Abstract Source:

Appl Biochem Biotechnol. 2007 Jan;136(1):39-51. PMID: 17416976

Abstract Author(s):

Hayato Yamanaka, Kunihiko Moriyoshi, Takashi Ohmoto, Tatsuhiko Ohe, Kiyofumi Sakai

Article Affiliation:

Department of Environmental Technology, Osaka Municipal Technical Research Institute, 1-6-50, Morinomiya, Osaka, 536-8553, Japan. [email protected]

Abstract:

Novel bisphenol A (BPA)-degrading bacterial strains, designated as BP-2CK, BP-21DK, and BP-22DK, were isolated from kimchi, a traditionally fermented food. These isolates were identified as Bacillus pumilus and efficiently degraded BPA in a medium supplemented with nutrients such as peptone, beef extract, and yeast extract. Strains BP-2CK, BP-21DK, and BP-22DK successfully degraded 25, 25, and 50 ppm of BPA, respectively, and all strains exhibited BPA-degrading activity in the presence of 10% NaCl. Accumulation of the metabolites including 4-hydroxyacetophenone, one of the intermediates produced by the other BPA-degrading bacteria, was not observed in BPA degradation by the isolated strains. These results indicate that the isolated food-derived bacteria are applicable for the construction of efficient and safer systems for the removal of BPA.

Study Type : In Vitro Study

Print Options


This website is for information purposes only. By providing the information contained herein we are not diagnosing, treating, curing, mitigating, or preventing any type of disease or medical condition. Before beginning any type of natural, integrative or conventional treatment regimen, it is advisable to seek the advice of a licensed healthcare professional.

© Copyright 2008-2024 GreenMedInfo.com, Journal Articles copyright of original owners, MeSH copyright NLM.