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Cashew Apple Juice as Substrate for Lactic Acid Production

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Abstract

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 °C with pH controlled at pH 6.5 using NaOH (120 g/L).

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Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici Bloco 858, CEP 60356-000, Fortaleza, Ceará, Brazil

    Mariana S. Silveira, Cláudia P. M. L. Fontes & Sueli Rodrigues

  2. Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici Bloco 709, CEP 60455-760, Fortaleza, Ceará, Brazil

    Alexandre A. Guilherme & Fabiano A. N. Fernandes

Authors
  1. Mariana S. Silveira
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  2. Cláudia P. M. L. Fontes
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  3. Alexandre A. Guilherme
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  4. Fabiano A. N. Fernandes
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  5. Sueli Rodrigues
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Correspondence to Sueli Rodrigues.

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Silveira, M.S., Fontes, C.P.M.L., Guilherme, A.A. et al. Cashew Apple Juice as Substrate for Lactic Acid Production. Food Bioprocess Technol 5, 947–953 (2012). https://doi.org/10.1007/s11947-010-0382-9

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  • DOI: https://doi.org/10.1007/s11947-010-0382-9

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