Abstract
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 K m 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.
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Received: 17 August 1995/Received revision: 27 October 1995/Accepted: 30 October 1995
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Birk, R., Bravdo, B. & Shoseyov, O. Detoxification of cassava by Aspergillus niger B-1. Appl Microbiol Biotechnol 45, 411–414 (1996). https://doi.org/10.1007/s002530050705
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DOI: https://doi.org/10.1007/s002530050705