Detoxification of cassava by Aspergillus niger B-1

R. Birk, B. Bravdo, O. Shoseyov*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Scopus citations


The effects of fermentation of cassava by Aspergillus niger B-1β-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. niger β-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.

Original languageAmerican English
Pages (from-to)411-414
Number of pages4
JournalApplied Microbiology and Biotechnology
Issue number3
StatePublished - 1996


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