ADRIANA LUCIA DA COSTA SOUZA,GABRIEL FRANCISCO DA SILVA,LUCIANA PEREIRA LOBATO,RAFAEL CIRO MARQUES CAVALCANTE,ROBERTO RODRIGUES DE SOUZA
申请号：
BR102017021031
公开号：
BR102017021031A2
申请日:
2017.09.29
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
Development of a probiotic compound from cashew (anacardium occidentale L.). This invention refers to the production of probiotic products from cashew pulp and nectar, using the inoculation of the spores of the Bacillus subtilis micro -organisms and Bacillus subtilis variety natto in these products. The preparation of these products was carried out in the following steps: activation of micro -organisms, bacterial spores, purification of spores,Inoculation of micro -organisms to cashew pulp and nectar and analysis of the viability of micro -organisms in cashew pulp and nectar during shelf life. This invention aims to produce probiotic products from cashew, taking advantage of the elaborate cashew stalk products, evaluating the technological potential of this large -scale fruit in the Sergipe state. Therefore, considering the relevance of functional foods to human health, the benefits occasioned by the ingestion of probiotic microorganisms, the appeal of a regional product and that food sources of probiotics are still very limited to milk products,It is of fundamental importance that new probiotic foodstuffs be researched in order not only to expand the market for these products, but to serve as an option for those who cannot or do not enjoy the consumption of dairy products.desenvolvimento de um composto probiótico a partir do caju (anacardium occidentale l.). . a presente invenção refere-se à produção de produtos probióticos a partir de polpas e néctares de caju, utilizando a inoculação de os esporos dos microrganismos bacillus subtilis e bacillus subtilis variedade natto, nestes produtos. a elaboração desses produtos foi realizada nas seguintes etapas: ativação dos microrganismos, esporulação bacteriana, purificação de esporos, inoculação dos microrganismos a polpa e néctar de caju e análise da viabilidade dos microrganismos em polpa e néctar de caju durante a vida de prateleira. esta invenção visa produzir produtos probióticos a partir do caju, aproveitando os pro
