The authors thank Dr. V.P. Maier for his help in the preparation of this manuscript. Reference to a product name or company does not imply endorsement of that product or company by the U.S. Dept. of Agriculture to the exclusion of others that may be suitable.
Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 330–332, March 1985
How to Cite
HASEGAWA, S., VANDERCOOK, C. E., CHOI, G. Y., HERMAN, Z. and OU, P. (1985), Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians. Journal of Food Science, 50: 330–332. doi: 10.1111/j.1365-2621.1985.tb13393.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 7/27/84, revised 11/17/84, accepted 11/20/84.
Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo-bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.