Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice
نویسندگان
چکیده
منابع مشابه
Cashew Apple Juice: Contents and Effects on Health
The cashew tree (Anacardium occidentale L.) belongs to the family Anacardiaceae. It is a native plant of Brazil. The fruit consists of a cashew nut (the true fruit) and a cashew apple (pseudofruit). The cashew nut is the most important product of the cashew tree; whereas the cashew apple has increased in value [1]. Many procedures have been industrialized for transforming the cashew apple into ...
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Sugar cane plantations have been expanding over a large area of the world for many centuries. During that time, sugar and several types of liquor, particularly rum, have been manufactured in huge quantities. In Brazil, about 300 million L of aguardente de cana are produced annually (Anon., 1953) by distilling fermented cane juice. Although the natural yeast flora of sugar cane juice may contrib...
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Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigat...
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The potential of cashew apple juice (CAJ) as a carbon source for oxalic acid (OA) production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO3 concentration and methanol concentration on OA production were determined in a central composite design (CCD) and the process was modelled and optimized using response surface meth...
متن کاملVolatile profile of cashew apple juice fibers from different production steps.
This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washe...
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ژورنال
عنوان ژورنال: African Journal of Biotechnology
سال: 2005
ISSN: 1684-5315
DOI: 10.5897/ajb2005.000-3119