Journal of Microbiology

Degradation of Cholesterol by Bacillus subtilis SFF34 in Flatfish during Fermentation: Kwan-Pil Kim , In-Koo Rhee , Heui-Dong Park; J. Microbiol. 2003;41(4):284-288.

Abstract: Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol contents with and without inoculation of the cells were 0.5 mg/g and 0.8 mg/g after 12 days of fermentation, respectively. Cholesterol derivatives including cholesterol- 5?, 6?-epoxide, 4-cholesten-3-one and 7?-hydroxycholesterol were detected in raw flatfish as well as fermented flatfish. Campesterol and 25-hydroxycholesterol were detected only after fermentation. However, no significant differences in their contents were observed regardless of inoculation.

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