Degradation of bisphenol A by Bacillus pumilus isolated from kimchi, a traditionally fermented food

Appl Biochem Biotechnol. 2007 Jan;136(1):39-51. doi: 10.1007/BF02685937.


Novel bisphenol A (BPA)-degrading bacterial strains, designated as BP-2CK, BP-21DK, and BP-22DK, were isolated from kimchi, a traditionally fermented food. These isolates were identified as Bacillus pumilus and efficiently degraded BPA in a medium supplemented with nutrients such as peptone, beef extract, and yeast extract. Strains BP-2CK, BP-21DK, and BP-22DK successfully degraded 25, 25, and 50 ppm of BPA, respectively, and all strains exhibited BPA-degrading activity in the presence of 10% NaCl. Accumulation of the metabolites including 4-hydroxyacetophenone, one of the intermediates produced by the other BPA-degrading bacteria, was not observed in BPA degradation by the isolated strains. These results indicate that the isolated food-derived bacteria are applicable for the construction of efficient and safer systems for the removal of BPA.

MeSH terms

  • Bacillus / classification
  • Bacillus / drug effects
  • Bacillus / isolation & purification
  • Bacillus / metabolism*
  • Benzhydryl Compounds
  • Biodegradation, Environmental
  • Fermentation
  • Food Microbiology*
  • Phenols / metabolism*
  • Sodium Chloride / pharmacology


  • Benzhydryl Compounds
  • Phenols
  • Sodium Chloride
  • bisphenol A