Aminoácidos livres majoritários no suco de caju: variação ao longo da safra

Oliveira, Maria Elisabeth Barros de; Oliveira, Gerardo Sérgio Francelino de; Maia, Geraldo Arraes; Moreira, Renato de Azevedo; Monteiro, A. C. De Oliveira

doi:10.1590/s0100-29452002000100029

Cited by 15 publications

(13 citation statements)

References 7 publications

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“…3.8-4.2 Malic acid (g/l) b 0.04 Total tannins · 10 3 (g/l) b 0.06 Condensed tannins · 10 3 (g/l) b 0.02 Calcium · 10 3 (g/l) a 0.09-0.54 Phosphorus · 10 3 (g/l) a 0.61-2.14 Iron · 10 3 (g/l) a 0.02-0.07 Carotene · 10 6 (g/l) a 3.0-75.51 Carbohydrates (g/l) a 0. Oliveira et al (2002) Inocula were prepared on a YEPD agar slant incubated for 24 h at 30°C. The culture was inoculated into 500-ml Erlenmeyer flasks containing 50 ml of defined medium or CAJ.…”

Section: Culture Medium and Culture Conditionsmentioning

confidence: 99%

Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus

Rocha

Oliveira

Souza

et al. 2006

World J Microbiol Biotechnol

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The success of biosurfactant production depends on the development of cheaper processes based on the use of low cost raw materials, which account for 10-30% of the overall process cost. In Brazil, the cashew apple agroindustry plays an outstanding role in the local economy. However, only a small part of the pseudofruit produced is used industrially and the amount wasted (about 94%) presents high potential as fermentation media, since it is rich in carbohydrate, fibers, vitamins and minerals salts. In this work, the performance of cashew apple juice (CAJ) as a complex medium for Acinetobacter calcoaceticus growth and production of biosurfactant was investigated. The microorganism was able to grow and to produce biosurfactant on a defined culture medium and on CAJ, reducing the surface tension of both media. The biosurfactant also achieved a maximum emulsion index of 80% for kerosene, when defined medium was used.

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Section: Culture Medium and Culture Conditionsmentioning

confidence: 99%

Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus

Rocha

Oliveira

Souza

et al. 2006

World J Microbiol Biotechnol

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“…Cashew apple is the peduncle of the cashew fruit, which is rich in reducing sugars (fructose and glucose), vitamins, minerals, and some amino acids (Campos et al, 2002;Oliveira, Oliveira, Maia, & Moreira, 2002). The cashew tree grows even on poor soils with low rainfall and is cultivated in 32 countries around the world, with Brazil, India, Vietnam, and Nigeria as the main producers.…”

Section: Introductionmentioning

confidence: 99%

Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Vergara

Honorato

Maia

et al. 2010

LWT - Food Science and Technology

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a b s t r a c tLeuconostc mesenteroides B-512F and L. mesenteroides B-742 were cultivated in clarified cashew apple juice to produce prebiotic oligosaccharides. Yeast extract (20 g/L); K 2 HPO 4 (g/L) and sucrose (50 g/L) were added to the juice to promote the microbial growth and dextransucrase production. Initial pH was adjusted to 6.5 with H 3 PO 4 . Fermentations were carried out at 30 C and 150 rpm for 24 h. The prebiotic effect of the fermented cashew apple juice, containing oligosaccharides, was evaluated through the Lactobacillus johnsonii B-2178 growth. L. johnsonii was incubated for 48 h using fermented cashew apple juice as substrate. Lactobacillus growth was compared to the microbial growth in non-fermented juice and in MRS broth. L. johnsonii growth in the fermented cashew apple juice was threefolds the observed growth in the non-fermented juice.

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“…Cashew apple is the peduncle of the cashew fruit, which is rich in reducing sugars (fructose and glucose), vitamins, minerals, and some amino acids (Campos et al 2004;Oliveira et al 2002). The cashew tree grows even on poor soils with low rainfall and is cultivated in 32 countries around the world, with Brazil, India, Vietnam, and Nigeria as the main producers.…”

Section: Introductionmentioning

confidence: 99%

Dextransucrase Stability in Cashew Apple Juice

Honorato

Rodrigues

2008

Food Bioprocess Technol

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The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30°C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30°C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.

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Aminoácidos livres majoritários no suco de caju: variação ao longo da safra

Cited by 15 publications

References 7 publications

Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus

Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus

Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Dextransucrase Stability in Cashew Apple Juice

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