ĭe Araújo Sousa BA, Targino Pinto Correia R (2010) Biotechnological reuse of fruit residues as a rational strategy for agro-industrial resources. ĭe Albuquerque TL, Danielle S, Gomes L, Edvan JM Jr, José I, Valderez M, Rocha P (2014) Xylitol production from cashew apple bagasse by Kluyveromyces marxianus CCA510. ĭatta R, Tsai S, Bonsignore P, Moon S, Frank JR (1995) Technological and economic potential of poly(lactic acid) and lactic acid derivatives. Ĭhagas CMA, Honorato TL, Pinto GAS, Maia GA, Rodrigues S (2007) Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition. īhat TK, Singh B, Sharma OP (1998) Microbial degradation of tannins – a current perspective. īeena PS (2010) Acidophilic Tannase from Marine Aspergillus awamori BTMFW032. īanat IM, Franzetti A, Gandolfi I, Bestetti G, Martinotti MG, Fracchia L, Smyth TJ, Marchant R (2010) Microbial biosurfactants production, applications and future potential. IJRRAS 15:125–131īajpai B, Patil S (1996) Tannin acyl hydrolase (EC 3.1.1.20) activity of Aspergillus, Penicillium, Fusarium and Trichoderma. Indian J Nat Prod Resour 8:374–379Īwe S, Sani A, Kayode RMO, State O, Economics H, State K (2013) Toxicological assessment of locally produced cashew wine. pp 145–177Īttri BL (2009) Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine. In: Comprehensive biotechnology, 2nd edn. (00)00045-8Īrutchelvi J, Doble M (2011) Mannosylerythritol lipids: microbial production and their applications. Īnupama, Ravindra P (2000) Value-added food: single cell protein. Īlvira P, Tomás-Pejó E, Ballesteros M, Negro MJ (2010) Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis: a review. Īlcântara SR, Flávio LH (2012) Solid state fermentation process for polygalacturonase production using tray bioreactor. Īlcântara SR, Da Silva FLH (2011) Influence of spores concentration, moisture, ammonium sulphate concentration and temperature on polygalacturonase production using cashew apple in the solid state fermentation process. Īkinwale T (2009) Fermentation and post fermentation changes in cashew wine. Īguilar CN, Rodríguez R, Gutiérrez-Sánchez G, Augur C, Favela-Torres E, Prado-Barragan LA, Ramírez-Coronel A, Contreras-Esquivel JC (2007) Microbial tannases: advances and perspectives. KeywordsĪguilar CN, Augur C, Favela-Torres E, Viniegra-Gonzalez G (2001) Production of tannase by Aspergillus niger Aa-20 in submerged and solid-state fermentation: influence of glucose and tannic acid. Considering less cost, rich nutritional contents, and availability of cashew apple and its by-products, they can be exploited more as a promising substrate for the different fermentation processes. Bioprocessing with cashew apple has wide variety of applications in different fields including bioethanol production, microbial production of enzymes, dextransucrase production as a preservative in food industry, production of biosurfactants, etc. Only 10% is commercially used for the preparation of wine, jam, juice, and ice cream and these products are hardly exported. Although 10–30 t/ha of cashew apples are accumulating globally, 90–94% have been discarded after harvesting the nut. Cashew apple and its by-products are a new and promising substrate for bioprocessing as they are rich in carbohydrates, minerals, vitamins, amino acids, carotenoids, phenolics, organic acids, and antioxidants. The nature of substrate used is a major limiting factor in all fermentation processes. Different bioprocesses are being used for the utilization of different agro-industrial residues for their transformation into useful products. As the demand for a cleaner and safer environment is inevitable in this twenty first century, better utilization of wastes for the production of value-added products has also been improved. Global industrialization has led to an enhanced production and use of enzymes and value-added products in various industrial sectors.
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