Fermented from Lactobacillus acidophilus By

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 shows that juice from ripe cashew apples after 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 optimum conditions of Lactobacillus acidophilus growth in cashew apple juice are: the initial pH 4.0-4.5, the temperature value 370C. Cell biomass of L. acidophilus after being fermente