Biotechnological valorization of cashew apple : A review

@inproceedings{Rattanapanone2018BiotechnologicalVO,
  title={Biotechnological valorization of cashew apple : A review},
  author={13 Rattanapanone and 1 Rattanapanone},
  year={2018}
}
  • 13 Rattanapanone, 1 Rattanapanone
  • Published 2018
Cashew apple, the peduncle of cashew fruit, is an agricultural waste byproduct from harvesting cashew nuts. Cashew apple juice contains about 10% reducing sugar. Its bagasse contains about 20% of cellulose. The byproducts can be used as a substrate for several microbial fermentation processes. Wine and bioethanol were produced by Saccharomyces cerevisiae. Probiotic beverage and lactic acid were produced by Lactobacillus casei. Biosurfactants-rhamnolipids, emulsan and surfactin were synthesized… CONTINUE READING
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