Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Abstract

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); K 2 HPO 4 (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 H 3 PO 4 . 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.