ROLE OF FUNGI IN CYANOGENS REMOVAL DURING SOLID SUBSTRATE FERMENTATION OF CASSAVA

被引：4

作者：

ESSERS, AJA

WITJES, CMJW

SCHURINK, EW

NOUT, MJR

机构：

[1] Department of Food Science, Wageningen Agricultural University, Wageningen, 6703HD

来源：

BIOTECHNOLOGY LETTERS | 1994年 / 16卷 / 07期

关键词：

D O I：

10.1007/BF00136486

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Disinfected cassava root pieces were incubated with and without fungal inoculation. The resulting flours from non-inoculated incubated cassava showed significantly lower (P=0.004) cyanogenic glucoside levels than those from non-incubated cassava, and significantly higher (P<0.0001) levels than those from the fermented pieces. The fungi played a role in the reduction of the cyanogenic glucoside levels.

引用

页码：755 / 758

页数：4

共 7 条

[1]

Cochran W.G, 1957, STAT METHODS, V6th ed

[2] CASSAVA - A BASIC ENERGY-SOURCE IN THE TROPICS [J].