Flaxseed cake contains cyanogenic glucosides, which can be metabolized into hydrocyanic acid in an animal's body, leading to asphyxia poisoning in cells. Beta-glucosidase is highly efficient in degrading cyanogenic glucosides. The Cattle may have β-glucosidase-producing strains in the intestinal tract after eating small amounts of flaxseed cake for a long time. This study aimed to isolate of a strain from cow dung that produces β-glucosidase with high activity and can significantly reduce the amount of cyanogenic glucosides. We used cow dung as the microflora source and an esculin agar as the selective medium. After screening with 0.05% esculin and 0.01% ferric citrate, we isolated 5 strains producing high amounts of β-glucosidase. In vitro flaxseed cake fermentation was fermented by these 5 strains, in which the strain M-2 exerted the best effect (P < 0.05). The strain M-2 was identified as Lichtheimia ramosa and used as the fermentation strain to optimize the fermentation parameters by a single factor analysis and orthogonal experimental design. The optimum condition was as follows: inoculum size 3%, water content 60%, time 144 h, and temperature 32 °C. Under this condition, the removal rate of cyanogenic glucosides reached 89%, and crude protein increment reached 44%. These results provided a theoretical basis for the removal of cyanogenic glucosides in flaxseed and the comprehensive utilization of flaxseed cake.
Keywords: Crude protein; Cyanogenic glycosides; Fermentation; Flaxseed cake; Lichtheimia; β-glucosidase.