Limonin consumption at acidic pH values and absence of aeration by Rhodococcus fascians cells in batch and immobilized continuous systems
Limonin consumption from synthetic citrus juices at their usual pH values (4.0–5.0) in the
absence of aeration was performed with Rhodococcus fascians cells in batch and
continuous immobilized systems. Limonin and its metabolites at different ph values (4.0 and
5.0) under nonaerated conditions within the synthetic citrus juice without R. fascians cells
was established. Limonin and monolactone D of limonoate were the main components at pH
5.0 whereas at pH 4.0, limonin was the only possible bacterial substrate. Although R …
absence of aeration was performed with Rhodococcus fascians cells in batch and
continuous immobilized systems. Limonin and its metabolites at different ph values (4.0 and
5.0) under nonaerated conditions within the synthetic citrus juice without R. fascians cells
was established. Limonin and monolactone D of limonoate were the main components at pH
5.0 whereas at pH 4.0, limonin was the only possible bacterial substrate. Although R …
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