LAPSE:2021.0057
Published Article
LAPSE:2021.0057
Identification of Fungi in the Debitterizing Water of Apricot Kernels and Their Preliminary Evaluation on Degrading Amygdalin
Ning Zhang, Qing-An Zhang, Jian-Li Yao, Juan Francisco García-Martín
February 22, 2021
Debitterizing water contains a great amount of amygdalin, a potential toxic compound, so it is mandatory the degradation of amygdalin to reduce the water’s toxicity and environmental pollution. In this paper, the suspended mycelia in debitterizing water were firstly investigated by digital microscope, cold field emission scanning electron microscope, and internal transcribed spacers (ITS) high-throughput sequencing. Thereafter, the degradation of commercial amygdalin by the identified species was assessed by determining the changes of amygdalin content and the β-glucosidase activity. The results indicate that the mycelia matched with genus of lower fungi, mainly including Irpex, Trichoderma and white rot fungus. Among them, Irpex lacteus had a definite promoting effect on the degradation of amygdalin, which was not caused by producing β-glucosidase, and the suitable degrading colony numbers ranged from 6.4 × 106 CFU/mL to 6.4 × 107 CFU/mL. In conclusion, this research might provide a potential novel approach to treat debitterizing water, so as to reduce the water pollution in the processing industry of apricot kernels.
Keywords
amygdalin, degradation, ITS, microorganisms, β-glucosidase
Suggested Citation
Zhang N, Zhang QA, Yao JL, García-Martín JF. Identification of Fungi in the Debitterizing Water of Apricot Kernels and Their Preliminary Evaluation on Degrading Amygdalin. (2021). LAPSE:2021.0057
Author Affiliations
Zhang N: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China
Zhang QA: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China
Yao JL: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China
García-Martín JF: Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Seville, Spain [ORCID]
Journal Name
Processes
Volume
8
Issue
9
Article Number
E1061
Year
2020
Publication Date
2020-09-01
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8091061, Publication Type: Journal Article
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LAPSE:2021.0057
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doi:10.3390/pr8091061
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Feb 22, 2021
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Feb 22, 2021
 
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Calvin Tsay
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