Accession Number : ADA283356


Title :   Biodegradation of Mustard


Descriptive Note : Final rept. Apr-Oct 1993


Corporate Author : EDGEWOOD RESEARCH DEVELOPMENT AND ENGINEERING CENTER ABERDEEN PROVING GROUND MD


Personal Author(s) : Young, Ronald J


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a283356.pdf


Report Date : Jul 1994


Pagination or Media Count : 31


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.


Descriptors :   *BIODEGRADATION , *MICROORGANISMS , IONS , DEGRADATION , WATER , BACTERIA , ENZYMES , FUNGI , SELECTION , SULFIDES , HYDROLYSIS , TOLERANCE , CHLORIDES , YEASTS , VALUE , SOLUBILITY


Subject Categories : Microbiology


Distribution Statement : APPROVED FOR PUBLIC RELEASE