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Home > Archive>Volume 43, Issue 12, 2024 >1-9. DOI:10.12441/spyswjs.20230911002
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Research Progress in Production and Biocontrol of Cyanide in Plant-Based Fermented Food
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School of Biotechnology, Jiangnan University, Wuxi 214122, China

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    Abstract:

    During the fermentation of plant-based fermented food, cyanogenic glycosides from plants can be converted into cyanide, which will cause adverse effects. Therefore, it is of great significance to analyze the generation and control strategies of cyanide in plant-based fermented food. The accumulation of cyanide can be controlled by the degradation of cyanide precursors and the enzymatic degradation of cyanide. The author reviews the sources and control strategies of cyanide in plant-based fermented food and proposes new strategies for controlling cyanide in plant-based fermented food, aiming to provide references for the research on cyanide control in fermented food.

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JIANG Yushan, NIE Yao, WU Qun, XU Yan. Research Progress in Production and Biocontrol of Cyanide in Plant-Based Fermented Food[J]. Journal of Food Science and Biotechnology,2024,43(12):1-9.

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History
  • Received:September 11,2023
  • Revised:February 29,2024
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  • Online: April 11,2025
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