Fermentation of cashew apple juice to produce high added value products

被引：48
作者：
Honorato, Talita Lopes
Rabelo, Maria Cristiane
Barros Goncalves, Luciana Rocha
Saavedra Pinto, Gustavo Adolfo
Rodrigues, Sueli
机构：
[1] Univ Fed Ceara, Dept Tecnol Alimentos, BR-60021970 Fortaleza, Ceara, Brazil
[2] Dept Engn Quim, BR-60455760 Fortaleza, Ceara, Brazil
[3] Embrapa Agroind Trop, BR-60511110 Fortaleza, Ceara, Brazil
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 2007年 / 23卷 / 10期
关键词：
low cost substrate; fermentation; response surface analysis; cashew apple juice; high added value products;
D O I：
10.1007/s11274-007-9381-z
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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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收藏
页码：1409 / 1415
页数：7
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