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
  • [21] Developing biomimetics to produce value-added products
    Hong, Young Hyun
    [J]. CHEM, 2024, 10 (06): : 1620 - 1622
  • [22] Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds
    Jonas da Silva
    Edy Sousa de Brito
    Sandra Regina Salvador Ferreira
    [J]. Food and Bioprocess Technology, 2023, 16 : 944 - 960
  • [23] Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds
    da Silva, Jonas
    de Brito, Edy Sousa
    Salvador Ferreira, Sandra Regina
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2023, 16 (05) : 944 - 960
  • [24] Recent progress of catalytic pyrolysis of plastics to produce high value-added products
    Xiao, Haoyu
    Yang, Haiping
    Zhang, Xiong
    Chen, Yingquan
    Wang, Xianhua
    Chen, Hanping
    [J]. Huagong Xuebao/CIESC Journal, 2022, 73 (08): : 3461 - 3471
  • [25] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    J. Araujo
    P. Sica
    C. Costa
    M. C. Márquez
    [J]. Waste and Biomass Valorization, 2021, 12 : 847 - 855
  • [26] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    Araujo, J.
    Sica, P.
    Costa, C.
    Marquez, M. C.
    [J]. WASTE AND BIOMASS VALORIZATION, 2021, 12 (02) : 847 - 855
  • [27] Development of a sweet sorghum juice clarification method in the manufacture of industrial feedstocks for value-added fermentation products
    Andrzejewski, Brett
    Eggleston, Gillian
    Lingle, Sarah
    Powell, Randall
    [J]. INDUSTRIAL CROPS AND PRODUCTS, 2013, 44 : 77 - 87
  • [28] Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice
    Sarah Maria Frota Silva
    Hálisson Lucas Ribeiro
    Adriano Lincoln Albuquerque Mattos
    Maria de Fátima Borges
    Morsyleide de Freitas Rosa
    Henriette Monteiro Cordeiro de Azeredo
    [J]. Journal of Food Science and Technology, 2021, 58 : 1979 - 1986
  • [29] Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice
    Silva, Sarah Maria Frota
    Ribeiro, Halisson Lucas
    Mattos, Adriano Lincoln Albuquerque
    Borges, Maria de Fatima
    Rosa, Morsyleide de Freitas
    de Azeredo, Henriette Monteiro Cordeiro
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (05): : 1979 - 1986
  • [30] Spray-Drying of Probiotic Cashew Apple Juice
    Fernandes Pereira, Ana Lucia
    Lima Almeida, Francisca Diva
    Lima, Micael Andrade
    Correia da Costa, Jose Maria
    Rodrigues, Sueli
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (09) : 2492 - 2499
12345