Acrylamide degradation by filamentous fungi used in food and beverage industries

Isolation and characterization of an acrylamide‐degrading yeast Rhodotorula sp. strain MBH23 KCTC 11960BP

“…The growth rate of bacteria usually increases when carbon sources and other nutrients are added to a minimal medium. Although this strain prefers glucose; the eukaryote Aspergillus oryzae KBN1010 grew optimally on sucrose at 3% (w/v) as the carbon source [25]. Other studies showed that glucose is the best carbon source supporting acrylamide degradation in bacterial species such as Klebsiella pneumoniae NCTR 1 [15], Rhodococcus rhodochrous [19], Bacillus cereus strain DRY135 [21], and Pseudomonas sp.…”

“…Currently, very few microbes can grow at higher than 2000 mg l -1 acrylamide. The fungus A. oryzae could degrade much lower acrylamide concentrations of around 100 mg l -1 but require nitrate and sucrose as the main nitrogen and carbon sources in the form of Czapek Dox medium [25], and acrylamide degradation in this microbe is probably not a major assimilatory pathway.…”

“…Several microbes capable of utilizing acrylamide as a source of carbon and nitrogen have been isolated, for example: Klebsiella pneumonia [15], Helicobacter pylori [16], Ralstonia eutropha [17,18], Rhodococcus rhodochrous [19], Pseudomonas stutzeri [20], Bacillus cereus [21], Pseudomonas sp. [22], Pseudomonas chlororaphis [23], Pseudonocardia thermophila [24] and the fungi Aspergillus oryzae [25]. The introduction of microorganisms capable of degrading acrylamide into polluted soils and aquatic bodies is a potential bioremediation tool [8, 17 -25] and bioremediation works on partially hydrolyzed polyacrylamide pollutant has shown promising results [26].…”

Acrylamide in Tea Products

“…When the filamentous fungi routinely used in the food and beverage industries was incubated in acrylamide-containing roasted green tea for 3 days at 30 °C, there were no glycidamide generated, although acrylic acid as an intermediate was formed during acrylamide degradation [20]. However, there was no significant impact on the flavor, color, and other sensory properties.…”

“…Besides MS detection methods, HPLC-UV detection [20] and GC-electron capture detection [11] have also been introduced to analyze tea product and tea infusion.…”