COMPARISON OF BROWN PIGMENTS IN FOODS BY MICROBIAL DECOLORIZATION

Coriolus versicolor IFO 30340, Paecilomyces canadensis NC-1, and Strep tomyces werraensis TT 14 were cultured at 27 degrees C and 37 degrees C to investigate their decolorization of model pigments and browned fo ods. The decolorization rates by these microorganisms differed by mode l brown pigments and foods. P. canadensis NC-1 mainly decolorized phen ol-type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino-carbonyl reactio n-type pigments such as cane molasses, soy sauce, and ''miso.'' S. wer raensis TT 14 decolorized xylose-glycine and glucose-lysine model mela noidins, and some caramel-type pigments. The brown pigments in foods c ould be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.