Degradation of bisphenol A by Bacillus pumilus isolated from kimchi, a traditionally fermented food.
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.
Yamanaka
Hayato
H
Department of Environmental Technology, Osaka Municipal Technical Research Institute, 1-6-50, Morinomiya, Osaka, 536-8553, Japan. yamanaka@omtri.city.osaka.jp
Moriyoshi
Kunihiko
K
Ohmoto
Takashi
T
Ohe
Tatsuhiko
T
Sakai
Kiyofumi
K
D001407:Bacillus / Q000145:classification / Q000187:drug effects / Q000302:isolation & purification / Q000378:metabolism*; D001559:Benzhydryl Compounds; D001673:Biodegradation, Environmental; D005285:Fermentation; D005516:Food Microbiology; D010636:Phenols / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology; D000098826:Bisphenol A Compounds
D001559:Benzhydryl Compounds; D010636:Phenols; D012965:Sodium Chloride; C006780:bisphenol A; D000098826:Bisphenol A Compounds