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 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.
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Cassava, Neurospora sitophila, cell-wall-degrading enzymes, fungi, linamarin, solid-substrate fermentation, |
| Online Access: | https://research.wur.nl/en/publications/mechanisms-of-increased-linamarin-degradation-during-solid-substr |
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dig-wur-nl-wurpubs-3004382025-01-24 Essers, A.J.A. Bennik, M.H.J. Nout, M.J.R. Article/Letter to editor World Journal of Microbiology and Biotechnology 11 (1995) 3 ISSN: 0959-3993 Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava 1995 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. en application/pdf https://research.wur.nl/en/publications/mechanisms-of-increased-linamarin-degradation-during-solid-substr 10.1007/BF00367096 https://edepot.wur.nl/422453 Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation Wageningen University & Research |
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Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation |
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Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation Essers, A.J.A. Bennik, M.H.J. Nout, M.J.R. Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| description |
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. |
| format |
Article/Letter to editor |
| topic_facet |
Cassava Neurospora sitophila cell-wall-degrading enzymes fungi, linamarin solid-substrate fermentation |
| author |
Essers, A.J.A. Bennik, M.H.J. Nout, M.J.R. |
| author_facet |
Essers, A.J.A. Bennik, M.H.J. Nout, M.J.R. |
| author_sort |
Essers, A.J.A. |
| title |
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| title_short |
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| title_full |
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| title_fullStr |
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| title_full_unstemmed |
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| title_sort |
mechanisms of increased linamarin degradation during solid-substrate fermentation of cassava |
| url |
https://research.wur.nl/en/publications/mechanisms-of-increased-linamarin-degradation-during-solid-substr |
| work_keys_str_mv |
AT essersaja mechanismsofincreasedlinamarindegradationduringsolidsubstratefermentationofcassava AT bennikmhj mechanismsofincreasedlinamarindegradationduringsolidsubstratefermentationofcassava AT noutmjr mechanismsofincreasedlinamarindegradationduringsolidsubstratefermentationofcassava |
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1822275697986502656 |