Cashew Apple Juice Anacardium Occidentale L Probiotic Fermented from Lactobacillus acidophilus

Abstract

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.

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

“…However, there has been a trend for lower cholesterol, lactose free, dairy free, vegetarian, and vegan friendly options [3,6]. A number of studies have investigated the use of fruit juices as a medium for probiotic growth and viability [7][8][9][10][11][12][13][14][15][16][17][18][19][20]. These studies have demonstrated a potential for probiotics in a variety of different fruit juices such as orange, grape, pomegranate, peach, and apple.…”