Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/81181
Type: Artigo de periódico
Title: Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice
Author: Vergara, CMDC
Honorato, TL
Maia, GA
Rodrigues, S
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 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.
Subject: Lactobacillus
Fermented cashew apple juice
Prebiotic carbohydrates
Lactic acid bacteria
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2009.06.009
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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