Fermentation of cashew apple juice to produce high added value products

被引：0
|
作者：
Talita Lopes Honorato
Maria Cristiane Rabelo
Luciana Rocha Barros Gonçalves
Gustavo Adolfo Saavedra Pinto
Sueli Rodrigues
机构：
[1] Universidade Federal do Ceará,Departamento de Tecnologia de Alimentos
[2] Departamento de Engenharia Quimica,undefined
[3] Embrapa Agroindústria Tropical,undefined
来源：
World Journal of Microbiology and Biotechnology | 2007年 / 23卷
关键词：
Low cost substrate; Fermentation; Response surface analysis; Cashew apple juice; High added value products;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The use of agriculture substrates in industrial biotechnological processes has been increasing because of its low cost. Cashew apples are considered an agriculture low cost product in the Brazilian Northeast because the cashew cultivation is done mainly to produce cashew nuts. About 90% of the cashew apples production is lost in the field after removing the nut. In this work, the use of clarified cashew apple juice as substrate for microbial cultivation was investigated. The results showed that cashew apple juice is a good source of reducing sugars and can be used to grow Leuconostoc mesenteroides to produce high added value products such as dextran, lactic acid, mannitol and oligosaccharides.
引用
收藏
页码：1409 / 1415
页数：6
相关论文
共 50 条
  • [1] Fermentation of cashew apple juice to produce high added value products
    Honorato, Talita Lopes
    Rabelo, Maria Cristiane
    Barros Goncalves, Luciana Rocha
    Saavedra Pinto, Gustavo Adolfo
    Rodrigues, Sueli
    [J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2007, 23 (10): : 1409 - 1415
  • [2] Value Added Products from Cashew Apple
    David, C. T.
    Prasad, S. M.
    [J]. I INTERNATIONAL SYMPOSIUM ON CASHEW NUT, 2015, 1080 : 383 - 389
  • [3] Nutritive value of elephantgrass silage added by-products from the cashew juice industry
    Ferreira, ACH
    Neiva, JNM
    Rodriguez, NM
    Lôbo, RNB
    de Vasconcelos, VR
    [J]. REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE, 2004, 33 (06): : 1380 - 1385
  • [4] ANAEROBIC FERMENTATION OF CRUDE GLYCEROL TO PRODUCE VALUE-ADDED PRODUCTS
    Meyer, P.
    Pankaew, S.
    Boonsawang, P.
    Tongurai, C.
    [J]. APPLIED ENGINEERING IN AGRICULTURE, 2011, 27 (04) : 655 - 662
  • [5] Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania
    Aluko, Angela
    Makule, Edna
    Kassim, Neema
    [J]. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2023, 11 (02) : 719 - 734
  • [6] Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus
    Rocha, Maria V. P.
    Oliveira, Adriano H. S.
    Souza, Maria C. M.
    Goncalves, Luciana R. B.
    [J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2006, 22 (12): : 1295 - 1299
  • [7] Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus
    Maria V. P. Rocha
    Adriano H. S. Oliveira
    Maria C. M. Souza
    Luciana R. B. Gonçalves
    [J]. World Journal of Microbiology and Biotechnology, 2006, 22 : 1295 - 1299
  • [8] Preparation of value added vinegar using apple juice
    Kocher, G. S.
    Singh, Rupinder
    Kalra, K. L.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2007, 44 (02): : 226 - 227
  • [9] Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges
    K. Jeyavishnu
    D. Thulasidharan
    M. Furhana Shereen
    A. Arumugam
    [J]. Food and Bioprocess Technology, 2021, 14 : 985 - 1012
  • [10] Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)-Addressing Global Challenges
    Jeyavishnu, K.
    Thulasidharan, D.
    Shereen, M. Furhana
    Arumugam, A.
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2021, 14 (06) : 985 - 1012
12345