PJB-2025-40
PREBIOTIC OLIGOSACCHARIDES FROM CASHEW APPLE JUICE FERMENTED BY BACILLUS PARALICHENIFORMIS
SOWNDARYA SIVAPRAKASAM
Abstract
Cashew pseudofruits from Anacardium occidentale L. are abundant in antioxidants, ascorbic acid, organic acids, carbohydrates, vitamins, and minerals. Fruits provide numerous health advantages and have been used in traditional medicine to treat various conditions. An exclusive compound, known as a prebiotic oligosaccharide, is generated by an enzymatic procedure that utilizes the decreasing sugar (sucrose) present in cashew fruit juice. Sucrose also promotes microbial growth. In this study, we investigated the production of prebiotic oligosaccharides from cashew apple juice using the dextransucrase enzyme derived from the bacterium Bacillus paralicheniformis. The oligosaccharides obtained were analyzed and identified using FT-IR, 13C, and 1H NMR spectroscopy.
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