| Title | Degradation of Cholesterol by Bacillus subtilis SFF34 in Flatfish during Fermentation |
|---|---|
| Author | Kwan-Pil Kim 1 , In-Koo Rhee 2 , and Heui-Dong Park 1 , * |
| Address | 1 Department of Food Science and Technology; 2 Department of Agricultural Chemistry, Kyungpook National University, Daegu 702-701, Korea |
| Bibliography | Journal of Microbiology, 41(4),284-288, 2003, |
| DOI | |
| Key Words | Bacillus subtilis, cholesterol, cholesterol oxides, degradation, fermented flatfish |
| Abstract | 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?, 6?-epoxide, 4-cholesten-3-one and 7?-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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