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] Development of Value Added Product from Cashew Apple using Dehydration Processes
    Kaushalya, W. K. D. N.
    Weerasooriya, M. K. B.
    JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH, 2017, 76 (02): : 105 - 109
  • [22] Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process
    Barroso, Tiago Linhares Cruz Tabosa
    Castro, Luiz Eduardo Nochi
    da Rosa, Rafael Gabriel
    Brackmann, Rodrigo
    Goldbeck, Rosana
    Forster-Carneiro, Tania
    FOOD RESEARCH INTERNATIONAL, 2025, 208
  • [23] Developing biomimetics to produce value-added products
    Hong, Young Hyun
    CHEM, 2024, 10 (06): : 1620 - 1622
  • [24] Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds
    Jonas da Silva
    Edy Sousa de Brito
    Sandra Regina Salvador Ferreira
    Food and Bioprocess Technology, 2023, 16 : 944 - 960
  • [25] Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds
    da Silva, Jonas
    de Brito, Edy Sousa
    Salvador Ferreira, Sandra Regina
    FOOD AND BIOPROCESS TECHNOLOGY, 2023, 16 (05) : 944 - 960
  • [26] Recent progress of catalytic pyrolysis of plastics to produce high value-added products
    Xiao H.
    Yang H.
    Zhang X.
    Chen Y.
    Wang X.
    Chen H.
    Huagong Xuebao/CIESC Journal, 2022, 73 (08): : 3461 - 3471
  • [27] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    J. Araujo
    P. Sica
    C. Costa
    M. C. Márquez
    Waste and Biomass Valorization, 2021, 12 : 847 - 855
  • [28] 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
    INDUSTRIAL CROPS AND PRODUCTS, 2013, 44 : 77 - 87
  • [29] Enzymatic Hydrolysis of Fish Waste as an Alternative to Produce High Value-Added Products
    Araujo, J.
    Sica, P.
    Costa, C.
    Marquez, M. C.
    WASTE AND BIOMASS VALORIZATION, 2021, 12 (02) : 847 - 855
  • [30] 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
    Journal of Food Science and Technology, 2021, 58 : 1979 - 1986
12345