Abstract
Limonin can be effectively degraded byRhodococcus fascians cells. These bacteria can be entraped in κ-carrageenan, and used in a continuous stirred tank reactor to degrade limonin in a continuous process. The effects of temperature limonin concentration, dilution rate, and aeration on the reactor behaviour have been tested, and the results correlated with changes in limonin conversion, substrate degradation rate, and free and immobilized biomass. Results showed that the immobilized cells were able to debitter limonin-containing media and the immobilized biomass was quite stable throughout the operational conditions tested. A population of free biomass was present in the reactor, the quantity of which was dependent on dilution rate. The immobilized bacteria increased its limonin-degrading capability when the substrate concentration was increased. The aeration was not strictly necessary for limonin degradation. Additionally, the immobilized cells were active and stable for more than 2 months of continuous operation, and were able to recover their limonin-degrading capability when used intermittently. Finally, none of the main components of a juice was noticeably altered during limonin degradation, so the reactor response was good enough to consider its application.
Similar content being viewed by others
References
Barton AHR, Pradhan SK, Sternhell S, Templeton JF (1961) Triterpenoids. Part XXV. The constitutions of limonin and related bitter principles. J Chem Soc 1:255–275
Black GM (1986) Characteristics and performance of immobilized cell reactors. In: Webb C, Black GM, Atkinson B (eds) Process engineering aspects of immobilized cell systems. Institution of Chemical Engineers, Warwickshire UK, pp 75–86
Cheng K-C, Huang C-T (1988) Effect of the growth ofTrichosporon cutaneum in calcium alginate gel beads upon bead structure and oxygen transfer characteristics. Enzyme Microb Technol 10:284–292
Chevalier P, De La Noüe J (1985) Wastewater nutrient removal with microalgae immobilized in carrageenan. Enzyme Microb Technol 7:621–624
Chibata I, Tosa T, Sato T, Takata I (1987) Immobilization of cells in carrageenan. Methods Enzymol 135: 189–198
Emery AN, Mitchell DA (1986) Operational considerations in the use of immobilized cells. In: Webb C, Black GM, Atkinson B (eds) Process engineering aspects of immobilized cell systems. Institution of Chemical Engineers, Warwickshire, UK, pp 87–99
Fukui S, Tanaka A (1982) Immobilized microbial cells. Annu Rev Microbiol 36:145–172
Guiseley KB (1989) Chemical and physical properties of algal polysaccharides used for cell immobilization. Enzyme Microb Technol 11:706–716
Hasegawa S, King AD Jr (1983) A species of bacterium-producing constitutive enzymes for limonoid metabolism. J Agric Food Chem 31:807–809
Hasegawa S, Maeir VP (1983) Solutions to the limonin bitterness problem of citrus juices. Food Technol 37:73–77
Hasegawa S, Maeir VP (1990) Biochemistry of limonoid citrus juice bitter principles and biochemical debittering processes. In: Rouseff RL (ed) Developments in food science. Bitterness in foods and beverages, vol 25. Elsevier, Amsterdam, p 293–308
Hasegawa S, Patel MN, Snyder RC (1982) Reduction of limonin bitterness in navel orange serum with bacterial cells immobilized in acrylamide gel. J Agric Food Chem 30:509–511
Hasegawa S, Pelton VA, Bennett RD (1983) Metabolism of limonoids byArthrobacter globiformis II: Basis for a practical means of reducing the limonin content of orange juice by immobilized cells. J Agric Food Chem 31:1002–1004
Hasegawa S, Vandercook CE, Choi GY, Herman Z, Ou P (1985) Limonoid debittering of citrus juice sera by immobilized cells ofCorynebacterium fascians. J Food Sci 50:330–332
Lechevalier HA (1986) Nocardioforms. In: Kieg NR, Holt JG (eds) Bergey's manual of systematic bacteriology, vol 2. 9th ed. Williams and Wilkins, Baltimore, pp 1458–1481
Manjón A, Iborra JL, Martínez-Madrid C (1991) pH-Control of limonin debittering with entrappedRhodococcus fascians cells. Appl Microbiol Biotechnol 35:176–179
Martínez-Madrid C, Manjón A, Romojaro F, Iborra JL (1987) The bitterness of limonin in citrus. A HPLC quantitative determination of limonin in citrus fruits. In: Primo Yúfera E, Fito Maupoey P (eds) Advances in Food Technology, II World Congress in Food Technology, vol 2. II Congreso Internacional de Tecnologia de Alimentos, Valencia, pp 982–990
Martínez-Madrid C, Manjón A, Iborra JL (1989) Degradation of limonin by entrappedRhodococcus fascians cells. Biotechnol Lett 9:653–658
Mattiasson B (1983) Immobilization methods. In: Mattiasson B (ed) Immobilized cells and organelles, vol 1. CRC Press, Boca Raton, Fl., pp 3–25
Puri A (1990) Removal of bitter compounds from citrus products by adsorption techniques. In: Rouseff RL (ed) Developments in food science. Bitterness in foods and beverages, vol 25. Elsevier, Amsterdam, pp 325–336
Shaw PE (1990) Cyclodextrin polymers in the removal of bitter components from citrus juice. In: Rouseff RL (ed) Developments in food science. Bitternss in foods and beverages, vol 25. Elsevier, Amsterdam, pp 309–324
Ting SV, Rouseff RL (1986) Chemical constituents affecting quality characteristics of citrus products. In: Jannenbaum SR, Walstra P (eds) Citrus fruits and their products: analysis and technology. Dekker, New York, pp 73–119, 183–195
Vaks B, Lifshitz A (1981) Debittering of orange juice by bacteria which degrade limonin. J Agric Food Chem 29:1258–1261
Venkatasubramanian K, Karkare SB (1983) Process engineering considerations in the development of immobilized living cell systems. In: Mattiasson B (ed) Immobilized cells and organelles, vol 2. CRC Press, Boca Raton Fl., pp 133–144
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Iborra, J.L., Manjón, A., Cánovas, M. et al. Continuous limonin degradation by immobilizedRhodococcus fascians cells in K-carrageenan. Appl Microbiol Biotechnol 41, 487–493 (1994). https://doi.org/10.1007/BF00939041
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00939041