Microbial degradation of amygdalin of bitter apricot seeds (Prunus armeniaca).
Amygdalin is a cyanogenic glycoside occurring among others in almonds and bitter apricot seeds with interesting levels of dietary protein. Utilization of seeds for human or animal nutrition requires adequate detoxification. In the present paper, selected filamentous fungi (Mucor circinelloides, Penicillium nalgiovense) and yeasts (Hanseniaspora valbyensis, Endomyces fibuliger) were tested for their in-situ ability to decompose amygdalin. The latter (Endomyces fibuliger) was best able to grow on autoclaved bitter apricot seeds and detoxify them from 30 microMol CN/g dry matter to less than 1 microMol CN/g dry matter after 48 h of incubation at 27 degrees C.
Nout
M J
MJ
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
Tunçel
G
G
Brimer
L
L
D000678:Amygdalin / Q000378:metabolism*; D001673:Biodegradation, Environmental; D005638:Fruit; D009089:Mucor / Q000378:metabolism*; D010407:Penicillium / Q000378:metabolism*; D010936:Plant Extracts / Q000378:metabolism; D012639:Seeds; D015003:Yeasts / Q000378:metabolism*
D010936:Plant Extracts; D000678:Amygdalin