Cyanogenic Foods (Cassava, Fruit Kernels, and Cycad Seeds)
Abstract
Consumption of fermented Prunus mume fruit (maesil) sugar syrup raise a health concern due to the presence of the cyanogenic glucoside amygdalin. The goal of the present study was to investigate the amygdalin degradation potential and genome profile of the native microbes found in maesil syrup. The microbial profile analysis revealed that yeast is the predominant microorganism native to maesil syrup and that the isolated yeast cells showed a...
Paper Details
Title
Cyanogenic Foods (Cassava, Fruit Kernels, and Cycad Seeds)
Published Date
Jun 1, 2009
Journal
Volume
55
Issue
6
Pages
336 - 352
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Notes
History