Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production

Layokun, S. K.; Obawole, Aderemi; Fatile, I. A.; Solomon, B. O.

doi:10.1111/j.1365-2621.1986.tb10882.x

Cited by 11 publications

(10 citation statements)

References 9 publications

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“…. etc) in the medium, which is in accordance with observations by Layokun et al [57], who have worked on cashew apple juice that it contained a mixture of fermentable sugars (glucose, fructose, and sucrose) as a substrate for the single cell protein production using S. cerevisiae NCYC 1250. These authors show that the consumption of sugars in the unsupplemented medium is lower compared with the supplemented medium with nitrogen source and mineral salts.…”

Section: Figsupporting

confidence: 90%

“…Layokun et al. estimated the biomass yield to be 0.5 g/g when this microorganism was cultivated on cashew apple juice for the production of single cell protein.…”

Section: Resultsmentioning

confidence: 99%

“…Solomon et al [70] reported yield of 0.48 g/g, in the study of single cell protein production on blackstrap molasses and Lotz et al [25] estimated the biomass yield to be 0.53 g/g, when S. cerevisiae was cultivated on glucose (24.7 g/L) with addition of potato protein liquor (10%), and 0.46 g/g, when S. cerevisiae was cultivated on glucose (21.1 g/L) with addition of potato protein liquor (5%). Layokun et al [57] estimated the biomass yield to be 0.5 g/g when this microorganism was cultivated on cashew apple juice for the production of single cell protein.…”

Section: Effect Of Nitrogen Source On Cell Mass Productionmentioning

confidence: 99%

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Utilization of prickly pear waste for baker's yeast production

Diboune

Nancib

et al. 2019

Biotech and App Biochem

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The feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated. Two response surface methodologies involving central composite face centered design (CCFD) were successfully applied. The effects of four independent variables on baker's yeast production from OFI fruit juice was evaluated using the first CCFD. The best results were obtained with 24 H of inoculum age, 30 °C temperature, 200 rpm of agitation, and 10% inoculum size. At the maximum point, the biomass concentration reached 9.29 g/L. A second CCFD was performed to optimize the sugar extraction from OFI fruit peels. The potential of these latter as a fermentation substrate was determined. From the experimental results, the OFI fruit peel is an appropriate carbon source for the production of baker's yeast. The maximum biomass concentration was 12.51 g/L. Different nitrogen supplements were added to promote the yields of baker's yeast. Corn steep liquor was found to be the best alternative nutrient source of casein hydrolysate and yeast extract for baker's yeast production.

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Section: Figsupporting

confidence: 90%

“…Layokun et al. estimated the biomass yield to be 0.5 g/g when this microorganism was cultivated on cashew apple juice for the production of single cell protein.…”

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Nitrogen Source On Cell Mass Productionmentioning

confidence: 99%

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Utilization of prickly pear waste for baker's yeast production

Diboune

Nancib

et al. 2019

Biotech and App Biochem

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“…It is highly drought-resistant, grows well on poor soils, and has high productivity [14]. It is rich in reducing sugars such as fructose, glucose, sucrose, vitamins, minerals, and some amino acids [14].…”

Section: Introductionmentioning

confidence: 99%

“…It is rich in reducing sugars such as fructose, glucose, sucrose, vitamins, minerals, and some amino acids [14]. Thus, the rich juice has been investigated for its possible use as carbon source in several fermentation processes such as in production of single cell protein [14,15], wine [15], mannitol [16,17], biosurfactant [18], lactic acid [16], and oxalic acid [19]. The use of the juice for these purposes may serve as a means of dealing with the problem of spoilage and underutilization after collecting the nuts, which is the main reason for cashew production.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid

Osunkanmibi

Owolabi

Betiku

2015

International Journal of Food Engineering

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The study examined the impact and interactions of cashew apple juice (CAJ) concentration, pH, NaNO 3 concentration, inoculum size and time on gluconic acid (GA) production in a central composite design (CCD). The fermentation process and parameters involved were modeled and optimized using artificial neural network (ANN) and response surface methodology (RSM). The ANN model established the optimum levels as CAJ of 250 g/l, pH of 4.21, NaNO 3 of 1.51 g/l, inoculum size of 2.87% volume and time of 24.41 h with an actual GA of 249.99 g/l. The optimum levels predicted by RSM model for the five independent variables were CAJ of 249 g/l, pH of 4.6, NaNO 3 of 2.29 g/l, inoculum size of 3.95% volume, and time of 38.9 h with an actual GA of 246.34 g/l. The ANN model was superior to the RSM model in predicting GA production. The study demonstrated that CAJ could serve as the sole carbon source for GA production.

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Evaluation of cashew apple juice for single cell protein and wine production

Osho

1995

Nahrung

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SummaryThe nutrient analyses of cashew apple juice was carried out and its ability to support the growth of the wine yeast strain NCYC 125 and three other locally isolated ethanol-tolerant yeast strains were investigated. The cashew apple juice contains 7.8% reducing sugars, 4.4% brix, 0.039% total nitrogen 0.455% ash and pH of 3.8. The cashew apple juice was supplemented with yeast extract, urea and KH,PO,. Growth of the four ethanol-tolerant yeast strains in supplemented and unsupplemented cashew apple juice were compared. Each nutrient used for supplementation supported the ethanoltolerant yeast differently. The wine yeast NCYC 125 had its highest biomass concentration of 13.78 g/L in medium supplemented with yeast extract, while strain Y271 had 13.49 g/L in medium supplemented with urea. Other yeast strains Y276 and Y279 had 10.93 g/L and 9.79 g/L respectively in media supplemented with combination of all nutrients used for supplementation. Based on the level of sugar, crude protein, trace metal constituents and its ability to support the growth of the yeasts the use of cashew apple juice as feed-stock for single cell protein (SCP) and for wine production is suggested.

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Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production

Cited by 11 publications

References 9 publications

Utilization of prickly pear waste for baker's yeast production

Utilization of prickly pear waste for baker's yeast production

Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid

Evaluation of cashew apple juice for single cell protein and wine production

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