Evaluation of cashew apple juice for single cell protein and wine production

Abstract

SummaryThe nutrient analyses of cashew apple juice was carried out and its ability to support the growth of the wine yeast strain NCYC 125 and three other locally isolated ethanol-tolerant yeast strains were investigated. The cashew apple juice contains 7.8% reducing sugars, 4.4% brix, 0.039% total nitrogen 0.455% ash and pH of 3.8. The cashew apple juice was supplemented with yeast extract, urea and KH,PO,. Growth of the four ethanol-tolerant yeast strains in supplemented and unsupplemented cashew apple juice were compared. Each nutrient used for supplementation supported the ethanoltolerant yeast differently. The wine yeast NCYC 125 had its highest biomass concentration of 13.78 g/L in medium supplemented with yeast extract, while strain Y271 had 13.49 g/L in medium supplemented with urea. Other yeast strains Y276 and Y279 had 10.93 g/L and 9.79 g/L respectively in media supplemented with combination of all nutrients used for supplementation. Based on the level of sugar, crude protein, trace metal constituents and its ability to support the growth of the yeasts the use of cashew apple juice as feed-stock for single cell protein (SCP) and for wine production is suggested.

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

“…Ezeronye (2004) has studied its use as an alternative substrate for wine production and the author concluded that cashew juice was a good choice for commercial scale fermentation. Osho (1995) observed the ability of cashew juice to support the growth of yeasts and suggested it as a feedstock for single cell protein (SCP) and wine production. Another author (Akinwale 2000) studied the use of cashew apple juice to fortify the nutritional quality of some tropical fruits, since it contains a high amount of Vitamin C. In this work, cashew apple juice was investigated as culture medium for the production of biosurfactant using Acinetobacter calcoaceticus.…”

Mycoflora and production of wine from fruits of soursop (Annona Muricata L.)

“…This makes it obvious that yeast could not put up with a high alcoholic level. 24,25 The increasing number of yeast cells per fermentation day indicated that soursop juice supports yeast growth and hence is a potential source of raw material for single-cell protein.…”

“…23,24,25,42 Wine can be obtained from soursop since they are rich in sugar and has acid pH. 7 The culture of Saccharomyces cerevisiae which was used utilized the sugar present in the juice and converted it to ethyl alcohol and carbon dioxide.…”

“…21,23,24 Moreover, according to various investigations on the fermentation of fruit juices, it has been reported that they could be used as feed-stocks for the production of single-cell protein (SCP) based on their level of sugar and the ability to support the growth of yeasts. 7,24,25 Single-cell protein thus, are the dried cells of microorganisms such as yeast that could be grown in large-scale culture systems for use as protein for human or animal consumption. 20,26 Postharvest losses which are the thorny problems hampering the agricultural development in Nigeria, where current estimates of postharvest loses of fruits stand at over 60%.…”

Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid

“…It is rich in reducing sugars such as fructose, glucose, sucrose, vitamins, minerals, and some amino acids [14]. Thus, the rich juice has been investigated for its possible use as carbon source in several fermentation processes such as in production of single cell protein [14,15], wine [15], mannitol [16,17], biosurfactant [18], lactic acid [16], and oxalic acid [19]. The use of the juice for these purposes may serve as a means of dealing with the problem of spoilage and underutilization after collecting the nuts, which is the main reason for cashew production.…”