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Solid-State Fermentation of Cassava Roots Using Cellulolytic-Type Alkaliphilic Bacillus spp. Cultures to Modify the Cell Walls and Assist Starch Release

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Abstract

To improve cassava starch extraction by wet milling, solid-state fermentation of ground roots using cellulolytic-type alkaliphilic Bacilli spp., Bacillus akibai, B. cellulosilyticus and B. hemicellulosilyticus was investigated. Enzyme assay and scanning electron microscopy indicated that Bacillus spp. production of extracellular cellulase and polygalacturonase caused the formation of micropores through the root parenchyma cell walls and exposed the embedded cellulosic network. Gas chromatography data of the cell wall constituent sugars remaining after fermentation and Fourier transform infrared data indicated that the Bacillus treatments reduced the levels of pectin and, hemicellulose and to lesser extent cellulose. Wide-angle X-ray scattering data indicated that the Bacillus spp. cell wall degrading enzymes had partially hydrolysed the amorphous fractions of the cell wall polysaccharides. All the Bacillus spp. treatments improved starch extraction by 17–23% compared to fermentation with endogenous microflora. B. cellulosilyticus was most effective in disintegration of large root particles and as result, released marginally the most starch, probably due to it having the highest cellulase activity. Solid-state fermentation using cellulolytic-type Bacillus spp. is, therefore, promising to technology to improve the efficiency of cassava wet milling cell wall disintegration and consequent starch yield without use of commercial cell wall degrading enzymes or polluting chemicals.

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Abbreviations

CWM:

Cell wall material

EM:

Endogenous microflora

MRD:

Maximum recovery diluent

WAXS:

Wide-angle X-ray scattering spectroscopy

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Funding

This work was supported by the International Centre for Development Oriented Research in Agriculture [grant number GU 145879-56] and a University of Pretoria Institutional Research Theme bursary.

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  1. Martin Odoch

    Present address: Department of Food Science and Post Harvest Technology, Gulu University, P.O. Box 166, Gulu, Uganda

Authors and Affiliations

  1. Institute for Food, Nutrition and Well-being and Department of Consumer and Food Sciences, University of Pretoria, Private Bag X 20, Hatfield, Pretoria, 0028, South Africa

    Martin Odoch, Elna M. Buys & John R. N. Taylor

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  1. Martin Odoch
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  2. Elna M. Buys
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Correspondence to John R. N. Taylor.

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Odoch, M., Buys, E.M. & Taylor, J.R.N. Solid-State Fermentation of Cassava Roots Using Cellulolytic-Type Alkaliphilic Bacillus spp. Cultures to Modify the Cell Walls and Assist Starch Release. Appl Biochem Biotechnol 191, 1395–1410 (2020). https://doi.org/10.1007/s12010-020-03286-x

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