Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains
(Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order
to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the
probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4° C for
30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by
monitoring the pH, color, sensory and microbiological quality during refrigerated storage for …