Hyaluronic acid depolymerization by ascorbate-redox effects on solid state cultivation of Streptococcus zooepidemicus in cashew apple fruit bagasse.

@article{Macedo2012HyaluronicAD,
  title={Hyaluronic acid depolymerization by ascorbate-redox effects on solid state cultivation of Streptococcus zooepidemicus in cashew apple fruit bagasse.},
  author={Andr{\'e} Casimiro de Macedo and Maria Helena Andrade Santana},
  journal={World journal of microbiology & biotechnology},
  year={2012},
  volume={28 5},
  pages={2213-9}
}
The cashew fruit (Anacardium occidentale L.) has been used as a promising agricultural resource for the production of low-molecular weight (M(W)) hyaluronic acid (HA) (10(4)-10(5) Da). The cashew juice is a rich source of vitamin C containing, 1.2-2.0 g L(-1). This work explores the effects of the initial concentration of the ascorbate on the solid… CONTINUE READING