Glucosinolate degradation by Aspergillus clavatus and Fusarium oxysporum in liquid and solid-state fermentation

TLDR: Two fungal strains, Aspergillus clavatus II-9 and Fusarium oxysporum @ 149, proved to be capable of degrading sinigrin and sinalbin, thus opening new perspectives for a cost effective detoxification process for raw feed materials.

Abstract: Two fungal strains, Aspergillus clavatus II-9 and Fusarium oxysporum @ 149, proved to be capable of degrading sinigrin and sinalbin During the degradation of sinigrin by whole cells of the Aspergillus strain, allylcyanide accumulated in the liquid incubation mixture After a maximum concentration had been reached, the concentration of allylcyanide decreased as a result of its instability in the medium used Incubation of cell-free extracts with sinigrin resulted in accumulation of glucose and allylisothiocyanate, suggesting that myrosinase is involved Experiments with intact cells and cell-free extracts indicate the formation of an as yet unknown intermediate When sinigrin was degraded by the Aspergillus strain in mustard seed meal under solid-state fermentation (SSF) conditions, no accumulation of allylcyanide or allylisothiocyanate was measured Degradation of sinigrin by F oxysporum @ 149 did not result in accumulation of intermediates, neither in liquid incubation mixtures nor in mustard seed meal under SSF conditions Sinigrin was not degraded during incubation with cell-free extracts of F oxysporum @ 149 Degradation of sinalbin by A clavatus and F oxysporum was measured during fermentation of yellow mustard seed meal under SSF conditions Both fungi are useful for laboratory-scale SSF of mustard seed meal, thus opening new perspectives for a cost effective detoxification process for raw feed materials