DEGRADATION OF CASSAVA-LINAMARIN BY LACTIC-ACID BACTERIA

被引：20

作者：

GIRAUD, E

GOSSELIN, L

RAIMBAULT, M

机构：

[1] Laboratoire de Biotechnologie, Centre ORSTOM, Montpellier Cedex 1, 34032, 911, Avenue Agropolis

来源：

BIOTECHNOLOGY LETTERS | 1992年 / 14卷 / 07期

关键词：

D O I：

10.1007/BF01023947

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：

Six out of ten lactic acid bacteria strains tested displayed linamarase activity. Lactobacillus plantarum strain A6 displayed the greatest activity affecting 36 U/g cells on MRS cellobiose. The strain also broke down in less than 2 hours the linamarin extracted from cassava juice. HPLC analysis of the products of the reaction showed that the bacteria converted the linamarin into lactic acid and acetone cyanohydrin.

引用

页码：593 / 598

页数：6

共 18 条

[1]

[Anonymous], 2019, CASSAVA NEW POTENTIA

[2]

Ayenor G. S., 1985, J FOOD TECHNOL, V20, P89

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