The development of these probiotic beverages is important to diversify the market and to attend benefits to human health of large intestine. The aim of this study is using fruit juice from cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order to create a new good probiotic beverages for human health and decrease environmental impurity from ripe cashew apples. The result shows that juice from ripe cashew apples after remove tannin and pasteurization at 90 0 C on 10 minutes and additional 11% (w/v) sucrose can be suitable substance for growthing of Lactobacillus acidophilus.The optimum conditions of Lactobacillus acidophilus growth in cashew apple juice are: the initial pH 4.0-4.5, the temperature value 37 0 C. Cell biomass of L. acidophilus after being fermented at 37 0 C/48 hours is greater10 9 cfu/mL.

In this study, we investigated some factors effected on GABA stimulation under hypoxia-anaerobic condition and evaluated the loss rate of GABA amount after boiling and drying. These factors include pH soaking water, temperature and time germination. We also carried out the germinated optimization based on above factors. The results showed the optimal conditions included: temperature was 36.6oC, time was 14.5 hours and pH was 5.83. The highest GABA was 1638.67ppm and higher 27.55 times than raw material. Seeds (after germinating) were boiled at 80oC in 15 minutes and dried at 50oC in 3 hours. Finally, we ground it to recover the germinated mung bean powder which moisture content was 6.13% and GABA content was 273.76ppm - 4.6 times higher than the raw powder.

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