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Fermentation of cashew apple juice to produce high added value products |
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| Authors: | Talita Lopes Honorato Maria Cristiane Rabelo Luciana Rocha Barros Gonçalves Gustavo Adolfo Saavedra Pinto Sueli Rodrigues |
| Institution: | (1) Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Caixa Postal 12168, Fortaleza, 60021-970, Brazil;(2) Departamento de Engenharia Quimica, Av. Mister Hull, 2977, bloco 709 – Campus do Pici, Fortaleza, CE, 60455-760, Brazil;(3) Embrapa Agroindústria Tropical, Rua Sara Mesquita, 2270 – Pici, Fortaleza, 60511-110, Brazil |
| Abstract: | 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. |
| Keywords: | Low cost substrate Fermentation Response surface analysis Cashew apple juice High added value products |
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