Fermentation of the succulent bamboo shoots of Bambusa balcooa Roxb. Resulted in an enrichment of phytosterols from 0.12% to 0.62% dry weight as compared to that of the fresh unfermented samples. The bacterial strains responsible for higher accumulation of phytosterols during fermentation of the bamboo shoots have been isolated and further extraction and purification of the crude phytosterols (isolated from the fermented samples) were done by TLC, UV, NMR, IR and Mass spectral analysis. The isolated phytosterols (β_sitosterols) were then subjected to microbial transformation which yielded a considerable amount of androsta_1, 4_diene_3,17_dione (ADD) in the incubation mixture in presence of metabolic inhibitors (α, α′_dipyridyl and sodium arsenate).
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