Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures.
Aspergillus sp. NR-4201 was assessed by degrading glucosinolates in brown mustard seed meal (Brassica juncea). A liquid culture of the strain, in a medium derived from the meal, produced total degradation of glucosinolates at 32 h. Under these conditions, the glucosinolate-breakdown product, allylcyanide, was formed in culture filtrates. In a plate culture under sterile conditions, the growth of the strain in heat-treated meal media was shown to be effective at 30 degrees C with 51% moisture, as determined by the measurement of the colony growth rate. On the laboratory scale, solid-state culture under the same conditions gave rise to total glucosinolate degradation within 48 h. In comparison, under non-sterile conditions in either heat-treated or non heat-treated meal samples, the degradations were complete after 60 and 96 h, respectively. In these cases, growth was associated with some out-growths of contaminating fungi, mainly Rhizopus sp. and Mucor sp. The glucosinolate-breakdown product, allylcyanide, was not detected in the solid-state meal-media culture presumably due to evaporative loss from the fermentation matrix.
Rakariyatham
Nuansri
N
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. nuansri1@yahoo.com
Sakorn
Prakong
P
D001230:Aspergillus / Q000254:growth & development / Q000378:metabolism*; D001673:Biodegradation, Environmental; D003470:Culture Media; D005961:Glucosinolates / Q000378:metabolism*; D006358:Hot Temperature; D009149:Mustard Plant / Q000737:chemistry*; D009570:Nitriles / Q000032:analysis; D012639:Seeds / Q000737:chemistry
D003470:Culture Media; D005961:Glucosinolates; D009570:Nitriles; C015660:allyl cyanide