Method for reducing content of cyanides in cassava residues

A cassava residue and cyanide technology, which is applied in the directions of microorganism-based methods, methods using microorganisms, biochemical equipment and methods, etc., can solve problems such as limiting the use of cassava residues in large quantities.

Active Publication Date: 2017-12-26
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the hydrocyanic acid in cassava limits the larg

Method used

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  • Method for reducing content of cyanides in cassava residues
  • Method for reducing content of cyanides in cassava residues
  • Method for reducing content of cyanides in cassava residues

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Test one:

[0032] 1.2. Experimental design

[0033] 1.2.1 Preparation of cassava residue fermented material

[0034] In this experiment, cassava residue was used as the fermentation raw material. Sampling was taken to determine the hydrocyanic acid content before treatment.

[0035] 1.2.2 Optimal combination screening of mixed strains

[0036] The activated yeast, Lactobacillus plantarum (Lactobacillus plantarum (Lactobacillus plantarum) SN12#, preservation number is CCTCC NO: M 2015699), Monascus (Monascus ruber (Monascus rubber) strains, purchased from China's common microbial strains Collection Center, the preservation number is CMCC NO.3.4639), the culture solution of Actinomucorelegans (Actinomucorelegans, purchased from the China Common Microorganism Culture Collection Center, the preservation number is CMCC NO.3.2468), according to different strain combinations , a total of 15 combinations, 4 repetitions for each combination, each repetition is divided into ...

Embodiment 2

[0075] A method for reducing the cyanide content of cassava dregs, mixing yeast and Mucor actinosa at a volume ratio of 5:3 to obtain a mixed bacterial solution, then mixing 10mL of the mixed bacterial solution with 180g of cassava dregs, and then proceeding at 25°C Ferment for 48h.

[0076] Yeasts include Candida alcoholophilus and Candida rugosa with a volume ratio of 3:2; Candida alcoholophilus is Candida ethanolica Y1 (Candida ethamoLica) isolated from buffalo milk , the preservation number is CCTCC NO: M 2016467; Candida rugosa is Candida rugosa Y7 (Candidarugosa) isolated from buffalo milk, and the preservation number is CCTCC NO: M 2016468; said Actinomucorelegans ), purchased from China Common Microorganism Culture Collection Center, the preservation number is CMCC NO.3.2468.

[0077] Before use, the yeast and Actinomucor elegans were pre-acclimated.

[0078] Wherein, the method for the domestication and cultivation of Mucor radiata Yazhi, the specific steps are as f...

Embodiment 3

[0097] A method for reducing the cyanide content of cassava dregs, mixing yeast and Mucor actinosa at a volume ratio of 5:1 to obtain a mixed bacterial liquid, then mixing 20mL of the mixed bacterial liquid with 250g cassava dregs, and proceeding at 31°C Ferment for 96h.

[0098] Yeasts include Candida alcoholophilus and Candida rugosa with a volume ratio of 3:1; Candida alcoholophilus is Candida ethamoLica isolated from buffalo milk , the preservation number is CCTCC NO: M 2016467; Candida rugosa is Candida rugosa Y7 (Candidarugosa) isolated from buffalo milk, and the preservation number is CCTCC NO: M 2016468; said Actinomucorelegans ), purchased from China Common Microorganism Culture Collection Center, the preservation number is CMCC NO.3.2468.

[0099] Before use, the yeast and Actinomucor elegans were pre-acclimated.

[0100] Wherein, the method for the domestication and cultivation of Mucor radiata Yazhi, the specific steps are as follows:

[0101] (1) Strain activat...

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Abstract

The invention relates to the field of biotechnology and particularly relates to a method for reducing the content of cyanides in cassava residues. The method is characterized by comprising the following steps: mixing saccharomycetes and actinomucor elegans according to a volume ratio of (1-5):(1-3) to obtain a mixed bacterial solution, then mixing 10-20ml of the mixed bacterial solution and 180-250g of cassava residues, and carrying out fermentation at 25-31 DEG C for 48-96h. The method is simple and easy. By adopting a micro-biological degradation mode, the content of hydrocyanic acid can be greatly reduced, the cyanide degradation rate is more than 80%, the safety of the cassava residues serving as feed is improved, and the hydrocyanic acid can be decomposed and converted to non-toxic organic matters to serve as nutrients of the feed, thereby increasing the economic benefits of safe utilization of the cassava residues.

Description

【Technical field】 [0001] The invention relates to the field of biotechnology, in particular to a method for reducing the cyanide content of cassava residues. 【Background technique】 [0002] Guangxi is the main production area of ​​cassava in China, with an annual output of 2.5-3 million tons of fresh potato. After deep processing of cassava, there are many waste residues. If it is not handled properly, it will bring serious pollution to the surrounding environment. Cassava residue is a relatively cheap energy feed. Guangxi is a major province of buffalo breeding, with abundant buffalo resources. The total number of buffalo breeding in the region is more than 4 million. It is a common phenomenon in Guangxi to use cassava residue as one of the sources of buffalo diet. [0003] There is a relatively high content of cyanogenic glycosides in cassava residues, including linamarin and lotinoside, of which linamarin accounts for 90-95% of the total. Linamarin itself is less toxic,...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23K50/10A23K10/37A23K10/12C12P1/02C12P39/00C12N1/36C12N1/14C12N1/16C12R1/785C12R1/72
CPCA23K10/12A23K10/37A23K50/10A23L5/28C12N1/14C12N1/16C12N1/36C12P1/02C12P39/00C12N1/145C12N1/165C12R2001/72C12R2001/785Y02P20/10Y02P60/87
Inventor 杨承剑李孟伟梁辛李丽莉谢芳郭艳霞彭开屏
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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