Biotechnological valorization of cashew apple: A review

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...

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Main Authors: Prommajak T., Leksawasdi N., Rattanapanone N.
Format: Article
Language:English
Published: Chiang Mai University 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84902347678&partnerID=40&md5=81661f5d82c1d755a9eabc4673b59640
http://cmuir.cmu.ac.th/handle/6653943832/560
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-5602014-08-29T08:50:21Z Biotechnological valorization of cashew apple: A review Prommajak T. Leksawasdi N. Rattanapanone N. 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 by Pseudomonas aeruginosa, Acinetobacter calcoaceticus and Bacillus subtilis, respectively. Tannase and pectinase were produced during solid-state fermentation of Aspergillus spp. Prebiotic oligosaccharides were synthesized by the activity of dextransucrase produced by Leuconostoc spp. Cashew apple is a potential substrate for producing a variety of products, depending on the type of microorganisms used. 2014-08-29T08:50:21Z 2014-08-29T08:50:21Z 2014 Article 16851994 10.12982/CMUJNS.2014.0029 http://www.scopus.com/inward/record.url?eid=2-s2.0-84902347678&partnerID=40&md5=81661f5d82c1d755a9eabc4673b59640 http://cmuir.cmu.ac.th/handle/6653943832/560 English Chiang Mai University
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description 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 by Pseudomonas aeruginosa, Acinetobacter calcoaceticus and Bacillus subtilis, respectively. Tannase and pectinase were produced during solid-state fermentation of Aspergillus spp. Prebiotic oligosaccharides were synthesized by the activity of dextransucrase produced by Leuconostoc spp. Cashew apple is a potential substrate for producing a variety of products, depending on the type of microorganisms used.
format Article
author Prommajak T.
Leksawasdi N.
Rattanapanone N.
spellingShingle Prommajak T.
Leksawasdi N.
Rattanapanone N.
Biotechnological valorization of cashew apple: A review
author_facet Prommajak T.
Leksawasdi N.
Rattanapanone N.
author_sort Prommajak T.
title Biotechnological valorization of cashew apple: A review
title_short Biotechnological valorization of cashew apple: A review
title_full Biotechnological valorization of cashew apple: A review
title_fullStr Biotechnological valorization of cashew apple: A review
title_full_unstemmed Biotechnological valorization of cashew apple: A review
title_sort biotechnological valorization of cashew apple: a review
publisher Chiang Mai University
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84902347678&partnerID=40&md5=81661f5d82c1d755a9eabc4673b59640
http://cmuir.cmu.ac.th/handle/6653943832/560
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