Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava

Several fungi and bacteria, isolated from Ugandan domestic fermented cassava, released HCN from linamarin in defined growth media. In 72 h, a Bacillus sp. decreased the linamarin to 1% of initial concentrations, Mucor racemosus to 7%, Rhizopus oryzae and R. stolonifer to 30%, but Neurospora sitophil...

Full description

Saved in:
Bibliographic Details
Published in:World journal of microbiology & biotechnology 1995-05, Vol.11 (3), p.266-270
Main Authors: ESSERS, A. J. A, BENNIK, M. H. J, NOUT, M. J. R
Format: Article
Language:English
Subjects:
Agrotechnological Research Institute
Biological and medical sciences
Food Chemistry and Microbiology
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Instituut voor Agrotechnologisch Onderzoek
Levensmiddelenchemie en -microbiologie
Manihot esculenta
VLAG
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Several fungi and bacteria, isolated from Ugandan domestic fermented cassava, released HCN from linamarin in defined growth media. In 72 h, a Bacillus sp. decreased the linamarin to 1% of initial concentrations, Mucor racemosus to 7%, Rhizopus oryzae and R. stolonifer to 30%, but Neurospora sitophila and Geotrichum candidum hardly degraded the linamarin. Adding pectolytic and cellulolytic enzymes, but not linamarase, to root pieces under aseptic conditions, led to root softening and significantly lower linamarin contents. Neurospora sitophila showed no linamarase activity, in contrast to M. racemosus and Bacillus sp., both of which were less effective in root softening and decreasing the root linamarin content. The most important contribution of microorganisms to linamarin decrease in the solid-substrate fermentation of cassava is their cell-wall-degrading activity, which enhances the contact between endogenous linamarase and linamarin.
ISSN:0959-3993
1573-0972
DOI:10.1007/bf00367096