Biotechnological potential of agro-industrial residues. II: cassava bagasse

被引：296
作者：
Pandey, A
Soccol, CR
Nigam, P
Soccol, VT
Vandenberge, LPS
Mohan, R
机构：
[1] Univ Fed Parana, Dept Engn Quim, Lab Proc Biotecnol, BR-81531970 Curitiba, Parana, Brazil
[2] Univ Fed Parana, Dept Patol Basica, BR-81531970 Curitiba, Parana, Brazil
[3] Univ Ulster, Sch Appl Biol & Chem Sci, Coleraine BT52 1AS, Londonderry, North Ireland
来源：
BIORESOURCE TECHNOLOGY | 2000年 / 74卷 / 01期
关键词：
cassava bagasse; submerged fermentation; solid-state fermentation; biotechnological applications;
D O I：
10.1016/S0960-8524(99)00143-1
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as cassava bagasse. Cassava bagasse, which is a fibrous material, is the by-product of the cassava-processing industry. It contains about 30-50% starch on dry weight basis. Due to its rich organic nature and low ash content, it can serve as an ideal substrate for microbial processes for the production of value added products. Attempts have been made to produce several products such as organic acids, flavour and aroma compounds, and mushrooms from cassava bagasse. Solid-state fermentation has been mostly employed for bioconversion processes. This paper reviews the developments in processes and products developed for the value addition of cassava bagasse through biotechnological means. (C) 2000 Elsevier Science Ltd. All rights reserved.
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收藏
页码：81 / 87
页数：7
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