Produção de ácido lático e dextrana utilizando suco de caju como substrato

Honorato, Talita Lopes; Rabelo, Maria Cristiane; Pinto, Gustavo Adolfo Saavedra; Rodrigues, Sueli

doi:10.1590/s0101-20612007000200007

Cited by 12 publications

(11 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5). The use of K 2 HPO 4 is reported to provide K + and phosphate for microorganism growth and also acts as a buffering agent in the medium (Honorato et al, 2007). Lactic acid production increased with the increase in concentration to slightly more than 2.5 g L -1 of K 2 HPO 4 and 0.8 mL L -1 of Tween 80.…”

Section: Response Surface Methodologymentioning

confidence: 99%

See 1 more Smart Citation

Lactic acid production by new Lactobacillus plantarum LMISM6 grown in molasses: optimization of medium composition

Coelho

Lima

Rodovalho

et al. 2011

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-A Plackett-Burman experimental design was used to evaluate seven medium components added to molasses (corn steep liquor, sodium acetate, magnesium sulfate, manganese sulfate, ammonium citrate, potassium phosphate and Tween 80). Corn steep liquor (CSL), K 2 HPO 4 and Tween 80 increased lactic acid production. The concentrations of these three components as well as the molasses were further optimized using the response surface method. A maximal lactic acid production of 94.8 g L -1 was obtained when the concentrations of molasses, CSL, K 2 HPO 4 and Tween 80 were 193.50 g L -1 , 37.50 mL L -1 , 2.65 g L -1 and 0.83 mL L -1 , respectively. However, in both shaker and bioreactor, approximately one fourth of the sugar added initially was not utilized after 48 hours of fermentation. Future studies that consider high conversion of sugar into final product as well as high volumetric productivity are necessary to improve the fermentation process and to reduce the downstream costs.

show abstract

Section: Response Surface Methodologymentioning

confidence: 99%

“…1) . According to Honorato et al (2007), the addition of phosphate to the culture medium increases the growth of the microorganism and enhances lactic acid production, as this component maintains the pH near the optimal growth value, thereby allowing the conduction of fermentation for a longer time.…”

Section: Plackett-burman Experimental Designmentioning

confidence: 99%

Lactic acid production by new Lactobacillus plantarum LMISM6 grown in molasses: optimization of medium composition

Coelho

Lima

Rodovalho

et al. 2011

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…The juice, which contains high levels of tannins, was clarified by adding gelatin to remove tannins and suspended solids (Honorato et al 2007). The clarified cashew apple juice was physicochemically characterized, centrifuged at 11,806×g for 10 min, and stored frozen (−20°C) before use.…”

Section: Raw Materialsmentioning

confidence: 99%

“…Although cashew apples can be consumed as juice, as ice cream, and as other foodstuffs, the cashew tree cultivation in Brazil is an agriculture activity that aims mainly to produce cashew nuts. The nuts represent only 10% of the total fruit weight, and large amounts of cashew apples are left in the field after the removal of the nut (Honorato et al 2007). …”

Section: Introductionmentioning

confidence: 99%

Dextransucrase Stability in Cashew Apple Juice

Honorato

Rodrigues

2008

Food Bioprocess Technol

Self Cite

View full text Add to dashboard Cite

The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30°C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30°C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.

show abstract

“…According to Honorato et al, 28 the addition of phosphate to the culture medium increases microorganism growth and enhances lactic acid production; in this case the component maintains the pH near the optimal growth value, thereby allowing the conduction of fermentation for a longer time. In the present study, however, K 2 HPO 4 had a negative effect on lactic acid production.…”

Section: Resultsmentioning

confidence: 99%