Cashew Apple Juice as Substrate for Lactic Acid Production

被引：40

作者：

Silveira, Mariana S. ^{[1
]}

Fontes, Claudia P. M. L. ^{[1
]}

Guilherme, Alexandre A. ^{[2
]}

Fernandes, Fabiano A. N. ^{[2
]}

Rodrigues, Sueli ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Tecnol Alimentos, BR-60356000 Fortaleza, Ceara, Brazil

[2] Univ Fed Ceara, Dept Engn Quim, BR-60455760 Fortaleza, Ceara, Brazil

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2012年 / 5卷 / 03期

关键词：

Lactic acid; Low cost substrate; Cashew apple juice; Lactobacillus casei; NITROGEN-SOURCES; DATE JUICE; SUPPLEMENTATION; FERMENTATION; TEMPERATURE; RICE;

D O I：

10.1007/s11947-010-0382-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present work was to investigate the use of cashew apple juice as a low cost substrate for Lactobacillus casei B-442 cultivation and lactic acid production. Ammonium sulfate was employed as the only exogenous nitrogen source. The effect of cashew apple juice reducing sugars and ammonium sulfate concentration and the fermentation pH and temperature on biomass formation, lactic acid production, and productivity were evaluated. The highest productivity (2.36 g/L.h) was obtained applying 50 g/L of reducing sugar from the cashew apple juice supplemented with 6 g/L of ammonium sulfate. The process yield was about 95% when fermentation was carried out at 37 A degrees C with pH controlled at pH 6.5 using NaOH (120 g/L).

引用

页码：947 / 953

页数：7

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