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dc.creatorFreire, Ana Luiza-
dc.creatorRamos, Cintia Lacerda-
dc.creatorAlmeida, Euziclei Gonzaga de-
dc.creatorDuarte, Whasley Ferreira-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-05-04T23:14:55Z-
dc.date.available2020-05-04T23:14:55Z-
dc.date.issued2014-02-
dc.identifier.citationFREIRE, 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.pt_BR
dc.identifier.urihttps://link.springer.com/article/10.1007/s11274-013-1476-0pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40550-
dc.description.abstractYakupa 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.pt_BR
dc.languageen_USpt_BR
dc.publisherSpringerpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceWorld Journal of Microbiology and Biotechnologypt_BR
dc.subjectYakupapt_BR
dc.subjectPCR-DGGEpt_BR
dc.subjectHPLCpt_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectVolatile compoundspt_BR
dc.subjectPolimerase chain reaction (PCR)pt_BR
dc.subjectDenaturing gradient gel electrophoresis (DGGE)pt_BR
dc.subjectHigh-performance liquid chromatography (HPLC)pt_BR
dc.titleStudy of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindianspt_BR
dc.typeArtigopt_BR
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