Glucosinolate degradation by Aspergillus clavatus and Fusarium oxysporum in liquid and solid-state fermentation
article
Two fungal strains, Aspergillus clavatus II-9 and Fusarium oxysporum @ 149, proved to be capable of degrading sinigrin and sinalbin. During the degradation of sinigrin by whole cells of the Aspergillus strain, allylcyanide accumulated in the liquid incubation mixture. After a maximum concentration had been reached, the concentration of allylcyanide decreased as a result of its instability in the medium used. Incubation of cell free extracts with sinigrin resulted in accumulation of glucose and allylisothiocyanate, suggesting that myrosinase is involved. Experiments with intact cells and cell-free extracts indicate the formation of an as yet unknown intermediate. When sinigrin was degraded by the Aspergillus strain in mustard seed meal under solid-state fermentation (SSF) conditions, no accumulation of allylcyanide or allylisothiocyanate was measured. Degradation of sinigrin by F. oxyspornm @ 149 did not result in accumulation of intermediates, neither in liquid incubation mixtures nor in mustard seed meal under SSF conditions. Sinigrin was not degraded during incubation with cell-free extracts of F. oxysporum @ 149. Degradation of sinalbin by A. clavatus and F. oxysporum was measured during fermentation of yellow mustard seed meal under SSF conditions. Both fungi are useful for laboratory-scale SSF of mustard seed meal, thus opening new perspectives for a cost effective detoxification process for raw feed materials. Chemicals/CAS: sinigrin, 3952-98-5
Topics
TNO Identifier
232072
ISSN
01757598
Source
Applied Microbiology and Biotechnology, 38(5), pp. 696-701.
Pages
696-701
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