Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorVilela, Leonardo de Figueiredo-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:06:24Z-
Data de disponibilização: dc.date.available2026-02-09T12:06:24Z-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39825-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s42770-019-00059-5-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1154431-
Descrição: dc.descriptionThe use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied. Leuconostoc lactis CCMA 0415, Lactobacillus plantarum CCMA 0744, and Lactobacillus fermentum CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains, L. lactis CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 μg/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBrazilian Journal of Microbiology-
Título: dc.titleFermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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