Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40550
metadata.artigo.dc.title: Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
metadata.artigo.dc.creator: Freire, Ana Luiza
Ramos, Cintia Lacerda
Almeida, Euziclei Gonzaga de
Duarte, Whasley Ferreira
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Yakupa
PCR-DGGE
HPLC
Lactic acid bacteria
Volatile compounds
Polimerase chain reaction (PCR)
Denaturing gradient gel electrophoresis (DGGE)
High-performance liquid chromatography (HPLC)
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Feb-2014
metadata.artigo.dc.identifier.citation: FREIRE, A. L. et al. Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World Journal of Microbiology and Biotechnology, [S.l.], v. 30, p. 567-577, Feb. 2014. DOI: 10.1007/s11274-013-1476-0.
metadata.artigo.dc.description.abstract: Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this work the microbial dynamics and metabolites involved in yakupa fermentation were investigated by PCR-denaturing gradient gel electrophoresis and chromatography analysis, respectively. The lactic acid bacteria (LAB) population was higher than yeast in the beginning of fermentation (5 log CFU mL−1 and 3 log CFU mL−1, respectively) and after 36 h both population increased reaching 7 log CFU mL−1, remaining constant until 60 h. Culture dependent and independent methods in combination identified the bacteria Lactobacillus fermentum, L. plantarum, Weissela cibaria and W. confusa, and yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. Maltose (41.2 g L−1), ethanol (6.5 g L−1) and lactic acid (7.8 g L−1) were the most abundant compounds identified by high performance liquid chromatography. Aldehydes, acids, alcohols and esters were identified by gas chromatography flame ionization detection. By the metabolites and PCA analysis we may assign the beverage’s flavor to the microbial metabolism. Heterolactic LAB and S. cerevisiae dominated the yakupa fermentation, being responsible for the organoleptic characteristics of the final product. This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yakupa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s11274-013-1476-0
http://repositorio.ufla.br/jspui/handle/1/40550
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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