Isolation of a Fungus to Decolorize Coffee

Comparison of Brown Pigments in Foods by Microbial Decolorization

“…We (Murata et al, 1992) have also found a soil actinomycetes, Streptomyces werraensis TT 14, that decolorized model melanoidins formed from glucose and glycine and from xylose and glycine. We also found a fungus, Paecilomyces canadensis NC-1, that decolorized the brown pigment in coffee (Terasawa et al, 1994).…”

“…Streptomyces werraensis TT 14 (Murata et al, 1992) and Paecilomyces canadensis NC-1 (Terasawa et al, 1994) were screened in our laboratory from soil. Coriolus versicolor IFO 30340 was obtained from the culture collections of Institute for Fermentation Osaka (IFO).…”

Characterization of the brown pigment in sautéed onion by metal-chelating Sepharose 6B column chromatography and microbial decolorization

“…Test microorganisms P. canadensis NC-1 (Terasawa et al, 1994) was isolated in our laboratory from soil. C. versicolor IFO 30340 was obtained from a culture provided by the Institute for Fermentation, Osaka.…”

“…The white-rot fungus Coriolus versicolor IFO 30340 has been shown to decolorize a model melanoidin (MM) Ohmomo, Aoshima, Tozawa, Sakurada, & Ueda, 1985;. Murata, Terasawa, and Homma (1992) found that the soil actinomycetes Streptomyces werraensis TT 14 decolorized MMs formed from the glucose-glycine and xylose-glycine systems, while Terasawa, Murata, and Homma (1994) have found a fungus, Paecilomyces canadensis NC-1, that decolorizes the brown pigment in coffee. The brown pigments in various foods have been investigated by Terasawa, Murata, and Homma (1996) and categorized by comparing the microbial decolorization pattern of each food with model brown pigments.…”

Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural.

“…However, these brown pigments are heterogeneous polymers and difficult to chemically analyze. Our group has screened for microbes decolorizing the brown pigments to develop a new biological method to analyze the pigments (Murata et al, 1992;Terasawa et al, 1994;Terasawa et al, 1996). 5-Hydroxymethylfurfural (HMF) is one of the major intermediates of the Maillard reaction or caramelization, and is formed during the heating or preservation of foods.…”