Global Journal of Pure and Applied Chemistry Research (GJPACR)

EA Journals

Lactobacillus Acidophilus

Cashew Apple Juice (Anacardium Occidentale L) Probiotic Fermented From Lactobacillus Acidophilus (Review Completed - Accepted)

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 showed that juice from ripe cashew apples after remove tannin and pasteurization at 90oC on 10 minutes and additional 11% (w/v) sucrose can be suitable substance for growing of Lactobacillus acidophilus.The optimum conditions of Lactobacillus acidophilus growth in cashew apple juice were: the initial pH 4.0-4.5 and 37oC temperature. Cell biomass of L. acidophilus after being fermented at 37oC/48 hours was greater (109 cfu/mL).

Keywords: Cashew Apple, Fermentation, Lactobacillus Acidophilus, Probiotic

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