Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 1, Pages 141-145Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.06.009
Keywords
Lactobacillus; Fermented cashew apple juice; Prebiotic carbohydrates; Lactic acid bacteria
Categories
Funding
- FUNCAP (Fundaqdo Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico)
- CNPq (Conselho Nacional de Desenvolvimento Cientffico e Tecnologico)
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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 degrees 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. (C) 2009 Elsevier Ltd. All rights reserved.
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