Potentialities of Fermented Cashew Apple Bagasse with Penicillium roqueforti ATCC 10110: Total Phenolics, Antifungal Activity and Cytotoxicity

Autor: Antonio Carlos Santos Felix, Givanildo Luís Fernandes, Aleson Pereira de Sousa, Abrahão Alves de Oliveira Filho, Edeltrudes de Oliveira Lima, Gildomar Lima Valasques Junior, Baraquizio Braga do Nascimento Junior

Publikováno v: Research, Society and Development; Vol. 11 No. 5; e5811527588
Research, Society and Development; Vol. 11 Núm. 5; e5811527588
Research, Society and Development; v. 11 n. 5; e5811527588
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

In this study, cashew apple (Anacardium occidentale L.) bagasse, a residue from the industrial extraction of the juice, was subjected to a solid-state fermentation process with the fungus Penicillium roqueforti ATCC 10110 and the total phenolic conte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ef7d11d8717845ff0a5e88236d4ce22
https://rsdjournal.org/index.php/rsd/article/view/27588