Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 5, Issue 3, Pages 947-953Publisher
SPRINGER
DOI: 10.1007/s11947-010-0382-9
Keywords
Lactic acid; Low cost substrate; Cashew apple juice; Lactobacillus casei
Categories
Ask authors/readers for more resources
The aim of the present work was to investigate the use of cashew apple juice as a low cost substrate for Lactobacillus casei B-442 cultivation and lactic acid production. Ammonium sulfate was employed as the only exogenous nitrogen source. The effect of cashew apple juice reducing sugars and ammonium sulfate concentration and the fermentation pH and temperature on biomass formation, lactic acid production, and productivity were evaluated. The highest productivity (2.36 g/L.h) was obtained applying 50 g/L of reducing sugar from the cashew apple juice supplemented with 6 g/L of ammonium sulfate. The process yield was about 95% when fermentation was carried out at 37 A degrees C with pH controlled at pH 6.5 using NaOH (120 g/L).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available