Abstract
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.
Highlights
Apricot kernels contain abundant nutritional components such as carbohydrates, proteins, polyphenols, flavonoids, oils, and amygdalin [1,2], which are beneficial for human body
The micro-morphology of the suspended cotton-like mycelium in the debitterizing water of apricot kernels was characterized by the digital biomicroscopy and cold field emission scanning electron microscopy, respectively
The results indicate that the longer the community is stored, the richer the community will be, and the more diverse the community will be
Summary
Apricot kernels contain abundant nutritional components such as carbohydrates, proteins, polyphenols, flavonoids, oils, and amygdalin [1,2], which are beneficial for human body. The occurring of amygdalin has been regarded as an obstacle to the utilization and commercialization of the apricot kernels in industry, and the debitterizing or removal of bitterness has been an essential step for the processing of apricot kernels To this end, a number of methods have been reported, such as cold water debitterizing, acid debitterizing, hot water debitterizing, ultrasonic debitterizing and acid-base alternate debitterizing [9,10,11], but all these methods have the problem of wastewater discharging, since some nutrients are transferred into the water during the debitterizing operation, resulting in a serious issue of water pollution [12]. Amygdalin is one of the most important pollutants in the discarded debitterizing water [13]
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