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Evaluation of Cashew Apple Juice for Surfactin Production byBacillus subtilisLAMI008

✍ Scribed by Maria Valderez Ponte Rocha; Raphaela V. Gomes Barreto; Vânia Maria M. Melo; Luciana Rocha Barros Gonçalves

Book ID
107565148
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
408 KB
Volume
155
Category
Article
ISSN
0273-2289

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The 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 nitroge