Astringency in fruits. I. Microbial degradation of catechin

Abstract

Four molds (Aspergillus fumigatus, A. terreus, A. niger, Penicillium species) and a Streptomyces species capable of degrading catechin were isolated from soil by enrichment techniques. These organisms and Aspergillus flavus (dicat), isolated from a dicatechin medium, were compared for their ability to degrade catechin. The studies indicated that A. flavus (dicat) was the most active of the organisms tested. The degradation of catechin by A. flavus (dicat) was optimal at pH 5.0 and 0.3% catechin. Phloroglucinol carboxylic acid and protocatechuic acid were identified as products of the degradation.