MICROBIAL-DEGRADATION OF AMYGDALIN OF BITTER APRICOT SEEDS (PRUNUS-ARMENIACA)

Amygdalin is a cyanogenic glycoside occurring among others in almonds and bitter apricot seeds with interesting levels of dietary protein. U tilization of seeds for human or animal nutrition requires adequate de toxification. In the present paper, selected filamentous fungi (Mucor circinelloides, Penicillium nalgiovense) and yeasts (Hanseniaspora val byensis, Endomyces fibuliger) were tested for their in-situ ability to decompose amygdalin. The latter (Endomyces fibuliger) was best able t o grow on autoclaved bitter apricot seeds and detoxify them from 30 mu Mol CN/g dry matter to less than 1 mu Mol CN/g dry matter after 48 h of incubation at 27 degrees C.