Investigating the Potential of Ethanol and Sugar Tolerant Yeast Strain Isolates from Fermented Cashew Apple Juice for Improved Feni Production
Author:
Funder
DST-Goa
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12649-024-02475-7.pdf
Reference44 articles.
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2. Silveira, M.S., Fontes, C.P.M.L., Guilherme, A.A., Fernandes, F.A.N., Rodrigues, S.: Cashew Apple Juice as substrate for lactic acid production. Food Bioprocess. Technol. 5(3), 947–953 (2012). https://doi.org/10.1007/s11947-010-0382-9
3. Honorato, T.L., Rodrigues, S.: Dextransucrase stability in cashew apple juice. Food Bioprocess. Technol. 3(1), 105–110 (2010). https://doi.org/10.1007/s11947-008-0053-2
4. Rocha, M.V.P., Oliveira, A.H.S., Souza, M.C.M., Gonçalves, L.R.B.: Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus. World J. Microbiol. Biotechnol. 22(12), 1295–1299 (2006). https://doi.org/10.1007/s11274-006-9175-8
5. Rocha, M.V.P., et al.: Production of biosurfactant by Pseudomonas aeruginosa grown on cashew apple juice. Appl. Biochem. Biotechnol. 137–140 (2007). https://doi.org/10.1007/s12010-007-9050-6
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