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.
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页码：1409 / 1415
页数：6
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