We examined the capacity of
Aspergillus oryzae, which is used in the production of traditional fermented foods, to degrade formaldehyde under various conditions. Degradation of formaldehyde was performed using
A. oryzae mycelia, which were produced from spore suspensions containing 1.0 × 10
6 spores m
l-1.
A. oryzae actively degraded formaldehyde when cultivated in Czapek-Dox (CD) medium containing 50 and 100 mg
l-1 formaldehyde, however, formaldehyde degradation was not sustained after an initial decrease in CD medium containing 200 and 300 mg
l-1 formaldehyde. In CD medium containing 100 mg
l-1 formaldehyde,
A. oryzae degraded 89% and 100% of formaldehyde within 24 and 48 h, respectively. In addition,
A. oryzae was able to repeatedly degrade formaldehyde added to culture medium at 100 mg
l-1. Taken together, these findings suggest that
A. oryzae mycelia have a high capacity for the degradation of formaldehyde in liquid samples.
View full abstract