Detoxification of cassava by Aspergillus niger B-1
| Autor: | Ben-Ami Bravdo, Oded Shoseyov, Ruth Birk |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
chemistry.chemical_classification
biology Cyanide Aspergillus niger food and beverages Glycoside General Medicine Fungi imperfecti biology.organism_classification Linamarin Applied Microbiology and Biotechnology chemistry.chemical_compound Enzyme chemistry Biochemistry Fermentation Food science Legume Biotechnology |
| Zdroj: | Applied Microbiology and Biotechnology. 45:411-414 |
| ISSN: | 1432-0614 0175-7598 |
| DOI: | 10.1007/s002530050705 |
| Popis: | The effects of fermentation of cassava by Aspergillus niger B-1 β-glucosidase on its cyanide and protein content, and the optimal conditions for this enzyme’s activity, were examined. This fermentation process reduced the cyanide content of cassava by 95% to 2 mg/kg, and increased its total protein content by 50%, thereby improving its nutritional value. A significant decrease in cyanogenic glycosides was detected after 3 days of fermentation. The optimal pH for A. nigerβ-glucosidase activity on the cyanogenic glycoside linamarin was determined to be 3, the optimal temperature 55 °C, and its Km 0.3 mM. The findings presented here will facilitate the development of an improved method for detoxification of cassava and for enhancement of its nutritional value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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