Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.

@article{Essers1995ContributionOS,
  title={Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassava.},
  author={A. J. Alexander Essers and C M Jurgens and Martinus J. R. Nout},
  journal={International journal of food microbiology},
  year={1995},
  volume={26 2},
  pages={251-7}
}
The effect of six individual strains of the dominant microflora in solid substrate fermenting cassava on cyanogen levels was examined. Six out of eight batches of disinfected cassava root pieces were incubated for 72 h after inoculation with either of the fungi Geotrichum candidum, Mucor racemosus, Neurospora sitophila, Rhizopus oryzae and Rhizopus stolonifer, or a Bacillus sp., isolated from on-farm fermented cassava flours from Uganda. One non-inoculated batch was incubated as a reference… CONTINUE READING