2020
DOI: 10.20546/ijcrbp.2020.703.002
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Performance of Saccharomyces carlsbergensis and Saccharomyces cerevisiae yeasts in the formulation of bioethanol from cashew apple residues

Abstract: Cashew tree is produced today mainly for its nut; the apple to which the nut is attached is neglected despite its richness in secondary metabolites and isn't consumed because of its astringency due to tannins presence. Indeed, its richness in fermentable sugars and in mineral elements and vitamins, makes it a substrate of choice in agro-resources bioconversion into bioethanol by fermentation. The present study aims to convert cashew apples residues into bioethanol by fermentative way in the presence of the yea… Show more

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