Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of <i>Cyberlindnera rhodanensis</i> DK and <i>Lactobacillus pentosus</i> A14-6

This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-<i>Saccharomyces</i> yeast, <i>Cyberlindnera rhodanensis<...

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Bibliographic Details

Published in:	Foods
Main Authors:	Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch
Format:	Article
Language:	English
Published:	MDPI AG 2024-05-01
Subjects:	<i>Cyberlindnera rhodanensis</i> <i>Lactobacillus pentosus</i> low-alcohol beverages co-culture fermentation cashew apple waste healthy drinks
Online Access:	https://www.mdpi.com/2304-8158/13/10/1469