Evaluation of Cashew Apple Bagasse for Xylitol Production

  • F. C. S. LimaEmail author
  • F. L. H. Silva
  • J. P. Gomes
  • M. B. Muniz
  • A. M. Santiago
Part of the Advanced Structured Materials book series (STRUCTMAT, volume 48)


In this chapter is presented the general features and theoretical foundations about the topic, as its importance, consequence and transformation of the lignocellulosic residues in biotechnological processes; xylitol and its importance in biotechnological production, fermentation process and kinetic study. After, are presented the procedures of the experimental study that aimed to evaluate the potential of the liquor obtained from the cashew apple bagasse, for the production of xylitol, through the fermentation kinetics and fermentative parameter. The experimental work has shown that C. guilliermondii was able to consume xylose in all fermentations performed with greater production of xylitol of 2953.19 mg/L in 12 h of fermentation, obtaining volumetric productivity of xylitol, the factor and the efficiency of conversion of xylose to xylitol 0.108 g/L h, 90.70 and 98.99 %, respectively.


Xylitol Acid hydrolysis Fermentation 


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Copyright information

© Springer International Publishing Switzerland 2014

Authors and Affiliations

  • F. C. S. Lima
    • 1
    Email author
  • F. L. H. Silva
    • 2
  • J. P. Gomes
    • 3
  • M. B. Muniz
    • 4
  • A. M. Santiago
    • 5
  1. 1.Federal Institute of Education, Science and Technology of Pernambuco—IFET/PECampus Belo JardimPernambucoBrazil
  2. 2.Department of Chemical Engineering, Center of TechnologyFederal University of Paraíba (UFPB)ParaibaBrazil
  3. 3.Department of Agricultural Engineering, Center of Science and TechnologyFederal University of Campina Grande (UFCG)ParaibaBrazil
  4. 4.Post-Graduate in Process Engineering, Center of Science and TechnologyFederal University of Campina Grande (UFCG)ParaibaBrazil
  5. 5.Department of Chemical, Center of Science and TechnologyState University of Paraiba (UEPB)ParaibaBrazil

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