Journal of Microbiology

  • 제41권4호
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  • Pages.284-288
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  • 2003
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  • 1225-8873(pISSN)
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  • 1976-3794(eISSN)
한국미생물학회 (The Microbiological Society of Korea)
권호 표지

Degradation of Cholesterol by Bacillus subtilis SFF34 in Flatfish during Fermentation

  • Kim, Kwan-Pil (Department of Food Science and Technology, Kyungpook National University) ;
  • Rhee, In-Koo (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Park, Heui-Dong (Department of Food Science and Technology, Kyungpook National University)
  • 발행 : 2003.01.01
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초록

Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol contents with and without inoculation of the cells were 0.5 mg/g and 0.8 mg/g after 12 days of fermentation, respectively. Cholesterol derivatives including cholesterol- 5${\alpha},\;6{\alpha}$-epoxide, 4-cholesten-3-one and 7${\beta}$-hydroxycholesterol were detected in raw flatfish as well as fermented flatfish. Campesterol and 25-hydroxycholesterol were detected only after fermentation. However, no significant differences in their contents were observed regardless of inoculation.

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