Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents

Cashew nut ( Anacardium occidental) milk was included as a functional ingre- dient in soybean ( Glycine max L.) milk at 20/80% and was fermented com- paratively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflam- matory potentialities, respectively....