Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/53935
Title: Biotechnological valorization of cashew apple: A review
Authors: Trakul Prommajak
Noppol Leksawasdi
Nithiya Rattanapanone
Keywords: Multidisciplinary
Issue Date: 1-Jan-2014
Abstract: Cashew apple, the peduncle of cashew fruit, is an agricultural waste byproduct from harvesting cashew nuts. Cashew apple juice contains about 10% reducing sugar. Its bagasse contains about 20% of cellulose. The byproducts can be used as a substrate for several microbial fermentation processes. Wine and bioethanol were produced by Saccharomyces cerevisiae. Probiotic beverage and lactic acid were produced by Lactobacillus casei. Biosurfactants-rhamnolipids, emulsan and surfactin were synthesized by Pseudomonas aeruginosa, Acinetobacter calcoaceticus and Bacillus subtilis, respectively. Tannase and pectinase were produced during solid-state fermentation of Aspergillus spp. Prebiotic oligosaccharides were synthesized by the activity of dextransucrase produced by Leuconostoc spp. Cashew apple is a potential substrate for producing a variety of products, depending on the type of microorganisms used.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84902347678&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53935
ISSN: 16851994
Appears in Collections:CMUL: Journal Articles

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