Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 300438
Title Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava
Author(s) Essers, A.J.A.; Bennik, M.H.J.; Nout, M.J.R.
Source World Journal of Microbiology and Biotechnology 11 (1995)3. - ISSN 0959-3993 - p. 266 - 270.
Department(s) Agrotechnological Research Institute
Food Chemistry and Microbiology
Publication type Article in professional journal
Publication year 1995
Abstract 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.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.