Kinetic Study of Biosurfactant Production by Bacillus subtilis LAMI005 grown in Clarified Cashew Apple Juice

2010 ◽  
Vol 150 ◽  
pp. 421-422 ◽  
Author(s):  
D.W.F. Oliveira ◽  
J.R. Sousa ◽  
I.W.L. França ◽  
A.K.N. Felix ◽  
J.J.L. Martins ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Kinetic Study ◽  
Apple Juice ◽  
Biosurfactant Production ◽  
Cashew Apple Juice ◽  
Cashew Apple

Kinetic study of biosurfactant production by Bacillus subtilis LAMI005 grown in clarified cashew apple juice

2013 ◽  
Vol 101 ◽  
pp. 34-43 ◽  
Author(s):  
Darlane Wellen Freitas de Oliveira ◽  
Ítalo Waldimiro Lima França ◽  
Anne Kamilly Nogueira Félix ◽  
João Jeferson Lima Martins ◽  
Maria Estela Aparecida Giro ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Kinetic Study ◽  
Apple Juice ◽  
Biosurfactant Production ◽  
Cashew Apple Juice ◽  
Cashew Apple

Clarified cashew apple juice as alternative raw material for biosurfactant production by Bacillus subtilis in a batch bioreactor

2009 ◽  
Vol 4 (5) ◽  
pp. 738-747 ◽  
Author(s):  
Maria Estela Aparecida Giro ◽  
João Jeferson Lima Martins ◽  
Maria Valderez Ponte Rocha ◽  
Vânia Maria M. Melo ◽  
Luciana Rocha Barros Gonçalves
Keyword(s):  
Bacillus Subtilis ◽  
Apple Juice ◽  
Biosurfactant Production ◽  
Raw Material ◽  
Cashew Apple Juice ◽  
Batch Bioreactor ◽  
Cashew Apple

Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus

2006 ◽  
Vol 22 (12) ◽  
pp. 1295-1299 ◽  
Author(s):  
Maria V. P. Rocha ◽  
Adriano H. S. Oliveira ◽  
Maria C. M. Souza ◽  
Luciana R. B. Gonçalves
Keyword(s):  
Apple Juice ◽  
Acinetobacter Calcoaceticus ◽  
Fermentation Medium ◽  
Biosurfactant Production ◽  
Cashew Apple Juice ◽  
Cashew Apple

Purification and characterization of a biosurfactant produced by Bacillus subtilis in cashew apple juice and its application in the remediation of oil-contaminated soil

2019 ◽  
Vol 175 ◽  
pp. 256-263 ◽  
Author(s):  
Anne Kamilly Nogueira Felix ◽  
Jeferson J.L. Martins ◽  
José Gustavo Lima Almeida ◽  
Maria Estela A. Giro ◽  
Kênia Franco Cavalcante ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Contaminated Soil ◽  
Apple Juice ◽  
Purification And Characterization ◽  
Cashew Apple Juice ◽  
Cashew Apple

Evaluation of Cashew Apple Juice for Surfactin Production by Bacillus subtilis LAMI008

2009 ◽  
Vol 155 (1-3) ◽  
pp. 63-75 ◽  
Author(s):  
Maria Valderez Ponte Rocha ◽  
Raphaela V. Gomes Barreto ◽  
Vânia Maria M. Melo ◽  
Luciana Rocha Barros Gonçalves
Keyword(s):  
Bacillus Subtilis ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Surfactin Production

scholarly journals Biosurfactant production by Pseudomonas aeruginosa MSIC02 in cashew apple juice using a 24 full factorial experimental design

2014 ◽  
Vol 20 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Maria Rocha ◽  
Jocélia Mendes ◽  
Maria Giro ◽  
Vânia Melo ◽  
Luciana Gonçalves
Keyword(s):  
Surface Tension ◽  
Experimental Design ◽  
Glucose Concentration ◽  
Apple Juice ◽  
Biosurfactant Production ◽  
Factorial Experimental Design ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Full Factorial Experimental Design ◽  
Full Factorial

In this work, the production of biosurfactants from cashew apple juice by P. aeruginosa MSIC02 was investigate by carrying out a 24 full factorial experimental design, using temperature, glucose concentration from cashew apple juice, phosphorous concentration and cultivation time as variables. The response variable was the percentage of reduction in surface tension in the cell-free culture medium, since it indicates the surface-active agent production. Maximum biosurfactant production, equivalent to a 58% reduction in surface tension, was obtained at 37?C, with glucose concentration of 5.0 g/L and no phosphorous supplementation. Surface tension reduction was significant, since low values were observed in the cell-free medium (27.50 dyne/cm), indicating that biosurfactant was produced. The biosurfactant emulsified different hydrophobic sources and showed stability in the face of salinity, exposure to high temperatures and extreme pH conditions. These physiochemical properties demonstrate the potential for using biosurfactants produced by P. aeruginosa MSIC02 in various applications.

Kinetic study of mannitol production using cashew apple juice as substrate

2008 ◽  
Vol 32 (4) ◽  
pp. 493-499 ◽  
Author(s):  
Cláudia P. M. L. Fontes ◽  
Talita L. Honorato ◽  
Maria Cristiane Rabelo ◽  
Sueli Rodrigues
Keyword(s):  
Kinetic Study ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Mannitol Production

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

2017 ◽  
Vol 59 ◽  
pp. 141-149 ◽  
Author(s):  
Ratchadaporn Kaprasob ◽  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

2021 ◽  
Vol 42 ◽  
pp. 101080
Author(s):  
Ana K.F. Leite ◽  
Brenda N. Santos ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues
Keyword(s):  
Apple Juice ◽  
Microbial Growth ◽  
Cashew Apple Juice ◽  
Cashew Apple
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