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Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation
- Source :
- Food Microbiology. 49:182-188
- Publication Year :
- 2015
- Publisher :
- Elsevier BV, 2015.
-
Abstract
- The aim of this work was to identify and characterize the microbiota present during fermentation and in the final beverage, tarubá, by culture-dependent and -independent methods. In addition, target chemical compounds (carbohydrates, organic acids, and ethanol) were evaluated. Lactic acid bacteria (LAB) and mesophilic bacteria were the predominant microorganisms. Among them, Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides, and Bacillus subtilis were frequently isolated and detected by DGGE analysis. Torulaspora delbrueckii was the dominant yeast species. Yeast isolates Pichia exigua, Candida rugosa, T. delbrueckii, Candida tropicalis, Pichia kudriavzevii, Wickerhamomyces anomalus, and Candida ethanolica and bacteria isolates Lb. plantarum, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus sp., and Chitinophaga terrae showed amylolytic activity. Only isolates of P. exigua and T. delbrueckii and all species of the genus Bacillus identified in this work exhibited proteolytic activity. All microbial isolates grew at 38 °C, and only the isolates belonging to Hanseniaspora uvarum species did not grow at 42 °C. These characteristics are important for further development of starter cultures; isolates of T. delbrueckii, P. exigua, and Bacillus species identified in this work displayed all of these properties and are potential strains for use as starter culture in cassava fermented food.
- Subjects :
- Manihot
Bacteria
Ethanol
biology
Bacillus amyloliquefaciens
Lactobacillus brevis
Alcoholic Beverages
fungi
food and beverages
Bacillus
Bacillus subtilis
biology.organism_classification
Microbiology
Candida tropicalis
Torulaspora delbrueckii
Yeasts
Fermentation
bacteria
Bacillus licheniformis
Lactobacillus plantarum
Food Science
Subjects
Details
- ISSN :
- 07400020
- Volume :
- 49
- Database :
- OpenAIRE
- Journal :
- Food Microbiology
- Accession number :
- edsair.doi.dedup.....913b96312a33ccd129b25ce33e74872e