Biodegradation of Mustard
Final rept. Apr-Oct 1993
EDGEWOOD RESEARCH DEVELOPMENT AND ENGINEERING CENTER ABERDEEN PROVING GROUND MD
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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 andor 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.