Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40762
metadata.artigo.dc.title: Bacaba beverage produced by Umutina Brazilian Amerindians: microbiological and chemical characterization
metadata.artigo.dc.creator: Puerari, Cláudia
Magalhães-Guedes, Karina Teixeira
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Non-alcoholic beverage
Indigenous beverage
Lactic acid bacteria
Yeasts
Bacaba
metadata.artigo.dc.publisher: Sociedade Brasileira de Microbiologia (SBM)
metadata.artigo.dc.date.issued: Dec-2015
metadata.artigo.dc.identifier.citation: PUERARI, C.; MAGALHÃES-GUEDES, K. T.; SCHWAN, R. F. Bacaba beverage produced by Umutina Brazilian Amerindians: microbiological and chemical characterization. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 4, Oct./Dec. 2015. DOI: 10.1590/S1517-838246420140964.
metadata.artigo.dc.description.abstract: Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent techniques. The nutritional composition and metabolite profiles were analyzed, and species belonging to lactic acid bacteria (LAB) and yeasts were detected. The LAB group detected by culture-dependent analysis included Enterococcus hormaechei and Leuconostoc lactis. Polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE) detected additional Propionibacterium avidum, Acetobacter spp., and uncultured bacteria. Pichia caribbica and Pichia guilliermondii were detected in a culture-dependent method, and Pichia caribbica was confirmed by PCR-DGGE analysis. The pH value of the beverage was 6.2. The nutritional composition was as follows: 16.47 ± 0.73 g 100 mL-1 dry matter, 2.2 ± 0.0 g 100 mL-1 fat, 3.36 ± 0.44 g 100 mL-1 protein, and 10.87 ± 0.26 g 100 mL-1 carbohydrate. The metabolites detected were 2.69 g L-1 succinic acid, 0.9 g L-1 acetic acid, 0.49 g L-1 citric acid, 0.52 g L-1 ethanol, and 0.4 g L-1 glycerol. This is the first study to identify microbial diversity in bacaba chicha spontaneous fermentation. This study is also the starting step in the immaterial record of this Brazilian indigenous beverage prepared from bacaba fruit.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/40762
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos



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