Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice |
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Authors: | Clarice Maria de Araú jo Chagas Vergara,Geraldo Arraes Maia |
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Affiliation: | a Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av Mister Hul, 2977, bloco 858, Campus do Pici, CEP 60356-000 Fortaleza-CE - Brazil b Departamento de Processos Químicos, Universidade Estadual de Campinas, Faculdade de Engenharia Química, Barão Geraldo, Caixa Postal 6066, CEP 13083-970, Campinas, SP, Brazil |
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Abstract: | Leuconostc mesenteroides B-512F and L. mesenteroides B-742 were cultivated in clarified cashew apple juice to produce prebiotic oligosaccharides. Yeast extract (20 g/L); K2HPO4 (g/L) and sucrose (50 g/L) were added to the juice to promote the microbial growth and dextransucrase production. Initial pH was adjusted to 6.5 with H3PO4. Fermentations were carried out at 30 °C and 150 rpm for 24 h. The prebiotic effect of the fermented cashew apple juice, containing oligosaccharides, was evaluated through the Lactobacillus johnsonii B-2178 growth. L. johnsonii was incubated for 48 h using fermented cashew apple juice as substrate. Lactobacillus growth was compared to the microbial growth in non-fermented juice and in MRS broth. L. johnsonii growth in the fermented cashew apple juice was threefolds the observed growth in the non-fermented juice. |
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Keywords: | Lactobacillus Fermented cashew apple juice Prebiotic carbohydrates Lactic acid bacteria |
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