Biodegradation of Mustard
Abstract
A literature search to identify microorganisms of potential value for the degradation of mustard was carried out. Selection of microorganisms was based on tolerance to low pH and chloride ions, conditions that retard mustard hydrolysis. Several bacteria able to degrade organic sulfides and/or sulfonium compounds under these conditions were identified. Fungi and yeasts are also of potential use, as are enzymes from halo- and thermophilic organisms. The major difficulty in the use of microorganisms and enzymes for mustard degradation is the low solubility of mustard in water.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jul 01, 1994
- Accession Number
- ADA283356
Entities
People
- Ronald J. Young
Organizations
- Edgewood Chemical Biological Center