Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRamos, Cíntia L.-
Autor(es): dc.creatorSousa, Edinaira S. O. de-
Autor(es): dc.creatorRibeiro, Jessimara-
Autor(es): dc.creatorAlmeida, Tayanny M. M.-
Autor(es): dc.creatorSantos, Claudia Cristina A. do A.-
Autor(es): dc.creatorAbegg, Maxwel A.-
Autor(es): dc.creatorSchwan, Rosane F.-
Data de aceite: dc.date.accessioned2026-02-09T12:30:18Z-
Data de disponibilização: dc.date.available2026-02-09T12:30:18Z-
Data de envio: dc.date.issued2020-05-10-
Data de envio: dc.date.issued2020-05-10-
Data de envio: dc.date.issued2015-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/40759-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0740002015000295-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162615-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Microbiology-
Palavras-chave: dc.subjectIndigenous fermented food-
Palavras-chave: dc.subjectTarubá-
Palavras-chave: dc.subjectCassava-
Palavras-chave: dc.subjectDGGE-
Palavras-chave: dc.subjectHPLC-
Palavras-chave: dc.subjectDenaturing gradient gel electrophoresis (DGGE)-
Palavras-chave: dc.subjectHigh performance liquid chromatography (HPLC)-
Título: dc.titleMicrobiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.