title: Acrylamide degradation by filamentous fungi used in food and beverage industries.
abstract: Filamentous fungi (24 strains) used in food and beverage industries were investigated for acrylamide-degradation ability: Aspergillus oryzae KBN1010 showed the highest ability. Little acrylic acid was produced but no glycidamide was detected during AA degradation in roasted green tea; therefore, A. oryzae could be used for reducing the AA concentration.
authors.affiliation: Genome Biotechnology Laboratory, Kanazawa Institute of Technology, 3-1 Yatsukaho, Hakusan, Ishikawa 924-0838, Japan. m.wakaizumi@gmail.com
authors.forename: Masanori
authors.initials: M
authors.lastname: Wakaizumi
authors.forename: Hirotaka
authors.initials: H
authors.lastname: Yamamoto
authors.forename: Naoko
authors.initials: N
authors.lastname: Fujimoto
authors.forename: Kenji
authors.initials: K
authors.lastname: Ozeki
mesh_terms: D000180:Acrylic Resins / Q000378:metabolism*; D001236:Aspergillus oryzae / Q000145:classification* / Q000378:metabolism*; D001673:Biodegradation, Environmental; D005516:Food Microbiology; D007220:Industrial Waste / Q000517:prevention & control*; D013045:Species Specificity; D014920:Wine / Q000382:microbiology*; D000099166:Polyacrylamides
chemical_list: D000180:Acrylic Resins; D007220:Industrial Waste; D000099166:Polyacrylamides