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Reduction of cyanide levels during anaerobic digestion of cassava
Author(s) -
Cuzin Nadine,
Labat Marc
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb02034.x
Subject(s) - cyanide , fermentation , chemistry , hydrogen cyanide , hydrolysis , enzyme , food science , detoxification (alternative medicine) , biochemistry , pulp and paper industry , organic chemistry , medicine , alternative medicine , pathology , engineering
Summary. During the methanogenic fermentation of cassava peel in a plug flow digester, cyanide bound as linamarin in cassava was released as HCN in the fermentation liquor, and then eliminated by the activity of free enzymes and by non‐enzymatic reactions. The raw cassava peel contained (1) the enzyme permitting the hydrolysis of linamarin and the liberation of HCN (linamarase), and (2) a cyanide detoxification enzyme (β‐cyanoalanine synthase). Cyanide removal was sufficiently fast to maintain a cyanide concentration in the fermentation liquor which was non‐inhibitory for the methanogenic microflora.