Determination of dynamic characteristics of microbiota in a fermented beverage produced by brazilian amerindians using culture-dependent and culture-independent methods

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorAlmeida, Euziclei Gonzaga de-
Autor(es): dc.creatorPereira, Gilberto Vinícius de Melo-
Autor(es): dc.creatorCardoso, Patrícia Gomes-
Autor(es): dc.creatorDias, Eustáquio Souza-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:49:01Z-
Data de disponibilização: dc.date.available2026-02-09T11:49:01Z-
Data de envio: dc.date.issued2018-02-23-
Data de envio: dc.date.issued2018-02-23-
Data de envio: dc.date.issued2010-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28687-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0168160510001728-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1148099-
Descrição: dc.descriptionCauim is a fermented beverages prepared by Tapirapé Amerindians in Brazil from substrates such as cassava, rice, peanuts, pumpkin, cotton seed and maize. Here we study the microorganisms associated with peanut and rice fermentation using a combination of culture-dependent and -independent methods. The bacterial population varied from 7.4 to 8.4 log CFU/ml. The yeast population varied from 4.0 to 6.6 log CFU/ml. A total of 297 bacteria and yeasts strains were isolated during fermentation, with 198 bacteria and 99 yeast. The Lactobacillus genus was dominant throughout fermentation. Bacteria and yeast community dynamics during the fermentation process were monitored by PCR-DGGE analysis. Both culture-dependent and -independent methods indicated that the bacterial species L. plantarum, L. fermentum, L. paracasei and L. brevis as well as the yeast species P. guilliermondii, K. lactis, Candida sp, R. toruloides and Saccharomyces cerevisiae, were dominant during fermentation. Multivariate analysis of microorganisms during beverage fermentation showed that the microbial community changed during the fermentation process.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Microbiology-
Palavras-chave: dc.subjectFermented beverage-
Palavras-chave: dc.subjectPeanut fermentation-
Palavras-chave: dc.subjectDenaturing gradient gel electrophoresis (DGGE)-
Palavras-chave: dc.subjectYeasts-
Palavras-chave: dc.subjectLactobacillus-
Título: dc.titleDetermination of dynamic characteristics of microbiota in a fermented beverage produced by brazilian amerindians using culture-dependent and culture-independent methods-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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