Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/28687
metadata.artigo.dc.title: Determination of dynamic characteristics of microbiota in a fermented beverage produced by brazilian amerindians using culture-dependent and culture-independent methods
metadata.artigo.dc.creator: Ramos, Cíntia Lacerda
Almeida, Euziclei Gonzaga de
Pereira, Gilberto Vinícius de Melo
Cardoso, Patrícia Gomes
Dias, Eustáquio Souza
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Fermented beverage
Peanut fermentation
Denaturing gradient gel electrophoresis (DGGE)
Yeasts
Lactobacillus
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Jun-2010
metadata.artigo.dc.identifier.citation: RAMOS, C. L. et al. Determination of dynamic characteristics of microbiota in a fermented beverage produced by brazilian amerindians using culture-dependent and culture-independent methods. International Journal of Food Microbiology, Amsterdam, v. 140, n. 2/3, p. 225-231, June 2010.
metadata.artigo.dc.description.abstract: Cauim 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.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0168160510001728
http://repositorio.ufla.br/jspui/handle/1/28687
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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