Cashew Apple Juice Anacardium Occidentale L Probiotic Fermented from Lactobacillus acidophilus
| Autor: | Kieu Thu Nguyen, Dao Thi Anh Dong, Minh Phuoc Nguyen, Nam Nhat Tran, Giang Thi Thuy Nguyen |
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| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
Economics and Econometrics Sucrose biology Anacardium Geography Planning and Development food and beverages Pasteurization biochemical phenomena metabolism and nutrition Management Monitoring Policy and Law Environmental Science (miscellaneous) Development equipment and supplies biology.organism_classification law.invention chemistry.chemical_compound Probiotic Lactobacillus acidophilus chemistry law Lactobacillus bacteria Tannin Fermentation Food science |
| Zdroj: | European Journal of Sustainable Development. 2:99-109 |
| ISSN: | 2239-6101 2239-5938 |
| Popis: | The development of these probiotic beverages is important to diversify the market and toattend benefits to human health of large intestine. The aim of this study is using fruit juicefrom cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order tocreate a new good probiotic beverages for human health and decrease environmentalimpurity from ripe cashew apples. The result shows that juice from ripe cashew applesafter remove tannin and pasteurization at 900C on 10 minutes and additional 11% (w/v)sucrose can be suitable substance for growthing of Lactobacillus acidophilus.The optimumconditions of Lactobacillus acidophilus growth in cashew apple juice are: the initial pH4.0-4.5, the temperature value 370C. Cell biomass of L. acidophilus after being fermentedat 370C/48 hours is greater109 cfu/mL. |
| Databáze: | OpenAIRE |
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