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A method for reducing cyanide content in cassava dregs

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

Active Publication Date: 2020-07-28
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 large-scale use of cassava residue in the livestock and poultry industry

Method used

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  • A method for reducing cyanide content in cassava dregs
  • A method for reducing cyanide content in cassava dregs
  • A method for reducing cyanide content in cassava dregs

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) strains were 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 CMCCNO.3.2468), according to the combination of different strains , there are 15 combinations in total, each combination has 4 repetitions, and each repetition is divided ...

Embodiment 2

[0074] 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.

[0075] 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.

[0076] Before use, the yeast and Actinomucor elegans were pre-acclimated.

[0077] Wherein, the method for the domestication and cultivation of Mucor radiata Yazhi, the specific steps are as f...

Embodiment 3

[0096] 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.

[0097] 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.

[0098] Before use, the yeast and Actinomucor elegans were pre-acclimated.

[0099] Wherein, the method for the domestication and cultivation of Mucor radiata Yazhi, the specific steps are as follows:

[0100] (1) Strain activat...

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Abstract

The invention relates to the field of biological technology, in particular to a method for reducing the cyanide content of cassava dregs, which is characterized in that: mixing yeast and Mucor actinosa according to a volume ratio of 1-5:1-3 to obtain a mixed bacterial liquid, and then Mix 10-20mL of the mixed bacterial solution with 180-250g of cassava residue, and ferment at 25-31°C for 48-96h. The method is simple and easy to implement. The method of microbial degradation can not only greatly reduce the content of hydrocyanic acid, the rate of cyanide reduction can reach more than 80%, improve the safety of cassava residues as feed, but also decompose hydrocyanic acid and convert it into non-toxic Toxic organic matter becomes the nutrient of the feed and increases the economic benefits of the safe utilization of 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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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N1/16A23L5/20A23K50/10A23K10/37A23K10/12C12P1/02C12P39/00C12N1/36C12R1/785C12R1/72
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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