ORIGIN OF ENZYMES INVOLVED IN DETOXIFICATION AND ROOT SOFTENING DURING CASSAVA RETTING

The origin of root softening during cassava retting was investigated in a natural retting and in a sterile fermentation. Softening only occurred in the natural retting. Although high activities of endogenous pectin methyl esterase were found in cassava extracts from both fermentations, the depolymerizing enzymes polygalacturonase, active at low pH, and pedate lyase were only found in the non-sterile retting. No cellulase or xylanase activity was observed. The role of pectinases in the softening of cassava roots was confirmed in vitro using commercial enzymes. Root softening is therefore due to the combined action of endogenous pectin methyl esterase and exogenous bacterial depolymerizing enzymes. Detoxification occurred in both fermentations, confirming that the linamarase responsible for the destruction of cassava cyanide glycosides was mainly endogenous, even though microbial beta-glucosidases may help in the detoxication.