ArticleOpen veterinary journal2025
A novel bacterial approach to cassava waste fermentation: Reducing cyanide toxicity and improving quality to ensure livestock feed safety.
Article in Open veterinary journal, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Improving feed safety and nutritional utilization of cassava waste through solid-state fermentation for sustainable duck feeding.Tropical animal health and production · 2026Article
- Harnessing the dietary potential of cassava leaf and peel meals as novel feed resources in broiler nutrition.Tropical animal health and production · 2026Review
- Advancements in Sustainable Livestock Feed: Harnessing Drought-Tolerant Crops.Animals : an open access journal from MDPI · 2026Review
- Article
- From forgotten to frontier: vindicating Latin America's indigenous biotechnology.Journal of ethnobiology and ethnomedicine · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Indonesia has a high production of cassava, and cassava waste has significant potential as an alternative feed. However, the high levels of hydrogen cyanide (HCN) and crude fiber in cassava waste pose safety risks for its use as animal feed. Aim: This study aimed to identify the morphology and molecular characteristics of cyanolytic and cellulolytic bacteria from cassava waste and evaluate their potential in reducing cyanide levels and improving its nutritional value to ensure feed safety. Methods: The first step of this research involved the isolation and screening of cyanolytic and cellulolytic bacteria from cassava waste using DNA sequence homology analysis and constructing a phylogenetic tree. The second step evaluated the potential of the identified bacteria to improve cassava waste as a safe feed. The bacteria were used as inoculants in cassava waste fermentation, employing a factorial, completely randomized design with two factors: types of inoculants and fermentation duration. Data were analyzed using analysis of variance followed by Duncan's Multiple Range Test. Results: This study identified two novel bacterial strains, namely Conclusion: Cassava waste fermented for 15 days with
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