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Sousa NSO, Souza ES, Canto ESM, Silva JPA, Carneiro LM, Franco-de-Sá JFO, Souza JVB. Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region. BRAZ J BIOL 2024; 83:e276493. [PMID: 38422255 DOI: 10.1590/1519-6984.276493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 12/06/2023] [Indexed: 03/02/2024] Open
Abstract
This review article explores the potential of fermentations in the Amazon region as catalysts for economic and social development. It highlights the rich cultural and gastronomic diversity of the Amazon, focusing on indigenous fermented products. Two main products, tucupi and caxiri, are discussed in detail, emphasizing their significance in local cuisine and culture. The review examines the challenges and opportunities for industrial applications of these products, as well as their potential for social technology initiatives, particularly in the context of family farming. The sustainable production of native fermented products in the Amazon is seen as a means to preserve biodiversity, empower local communities, and promote cultural heritage. The article concludes that both industrial and social technologies have complementary roles in promoting economic growth, cultural preservation, and the well-being of the Amazon region, making it a promising hub for innovative and sustainable fermented food products on a global scale.
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Affiliation(s)
- N S O Sousa
- Universidade do Estado do Amazonas - UEA, Programa de Pós-graduação em Biodiversidade e Biotecnologia da Rede BIONORTE, Manaus, AM, Brasil
| | - E S Souza
- Universidade do Estado do Amazonas - UEA, Manaus, AM, Brasil
| | - E S M Canto
- Universidade Federal do Oeste do Pará - UFOPA, Santarém, PA, Brasil
| | - J P A Silva
- Universidade de São Paulo - USP, Escola de Engenharia de Lorena, Departamento de Engenharia Química, Lorena, SP, Brasil
| | - L M Carneiro
- Universidade de São Paulo - USP, Escola de Engenharia de Lorena, Departamento de Engenharia Química, Lorena, SP, Brasil
| | | | - J V B Souza
- Universidade do Estado do Amazonas - UEA, Programa de Pós-graduação em Biodiversidade e Biotecnologia da Rede BIONORTE, Manaus, AM, Brasil
- Instituto Nacional de Pesquisas da Amazônia - INPA, Manaus, AM, Brasil
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2
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Jimenez ME, O’Donovan CM, de Ullivarri MF, Cotter PD. Microorganisms present in artisanal fermented food from South America. Front Microbiol 2022; 13:941866. [PMID: 36160237 PMCID: PMC9499260 DOI: 10.3389/fmicb.2022.941866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
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Affiliation(s)
- Maria Eugenia Jimenez
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | - Ciara M. O’Donovan
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | | | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
- *Correspondence: Paul D. Cotter,
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. J Fungi (Basel) 2022; 8:jof8050544. [PMID: 35628799 PMCID: PMC9147075 DOI: 10.3390/jof8050544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023] Open
Abstract
This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candidaalbicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Reyad S. Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore;
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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de Almeida Silva Vilela J, de Figueiredo Vilela L, Ramos CL, Schwan RF. Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages. Braz J Microbiol 2020; 51:1297-1307. [PMID: 32319043 DOI: 10.1007/s42770-020-00271-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/08/2020] [Indexed: 12/14/2022] Open
Abstract
The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L-1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.
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Affiliation(s)
| | | | - Cíntia Lacerda Ramos
- Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina, MG, CEP 39100-000, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, CEP 37200-000, Brazil.
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Menezes AGT, Melo DDS, Ramos CL, Moreira SI, Alves E, Schwan RF. Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria. Microb Pathog 2020; 140:103969. [PMID: 31918000 DOI: 10.1016/j.micpath.2020.103969] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 12/05/2019] [Accepted: 01/05/2020] [Indexed: 12/30/2022]
Abstract
The consumption of probiotics has increased due to the reported health benefits, mainly in preventing or treating gastrointestinal pathology. This study investigated the antimicrobial capacity of yeasts, Saccharomyces cerevisiae and Pichia kluyveri, previously isolated from fermented foods (indigenous beverage, kefir and cocoa) against the adhesion of foodborne pathogens to Caco-2 cells. Co-aggregation of yeasts with pathogens and were evaluated by quantitative analysis and using scanning electron and laser confocal microscopies. All yeasts strains were able to co-aggregate with the tested pathogens, however, this activity was strain-dependent. The inhibition tests showed that the adhesion of Escherichia coli EPEC, Listeria monocytogenes and Salmonella Enteritidis to Caco-2 was reduced by all the yeasts studied. Most of the evaluated yeasts showed inhibition rates equal to or greater than the commercial probiotic Saccharomyces boulardii. The yeasts were able to reduce up to 50% of the bacterial infection, as observed for CCMA0615 towards EPEC in exclusion assay; CCMA0731, CCMA0732 and CCMA0615 towards L. monocytogenes in exclusion and competition assays; and CCMA0731 in exclusion and CCMA0731, CCMA0732, CCMA0615 in competition assay towards S. Enteritidis. No antimicrobial compounds were produced by the yeasts, showing that competition for nutrients and/or receptors in the intestinal mucosa was the mechanism to bacterial inhibition.
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Affiliation(s)
| | - Dirceu de Sousa Melo
- Biology Department, Federal University of Lavras, CEP, 37200-000, Lavras, MG, Brazil.
| | - Cintia Lacerda Ramos
- Basic Sciences Department, Federal University of Vales do Jequitinhonha e Mucuri, CEP, 39.100-000, Diamantina, MG, Brazil.
| | - Silvino Intra Moreira
- Phytopathology Department, Federal University of Lavras, CEP, 37200-000, Lavras, MG, Brazil.
| | - Eduardo Alves
- Phytopathology Department, Federal University of Lavras, CEP, 37200-000, Lavras, MG, Brazil.
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, CEP, 37200-000, Lavras, MG, Brazil.
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Menezes AGT, Ramos CL, Cenzi G, Melo DS, Dias DR, Schwan RF. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods. Probiotics Antimicrob Proteins 2019; 12:280-288. [DOI: 10.1007/s12602-019-9518-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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7
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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa. BEVERAGES 2018. [DOI: 10.3390/beverages4020036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Resende LV, Pinheiro LK, Miguel MGDCP, Ramos CL, Vilela DM, Schwan RF. Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil. World J Microbiol Biotechnol 2018. [DOI: 10.1007/s11274-018-2429-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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Mendoza LM, Neef A, Vignolo G, Belloch C. Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches. Food Microbiol 2017. [DOI: 10.1016/j.fm.2017.05.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Freire AL, Ramos CL, da Costa Souza PN, Cardoso MGB, Schwan RF. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. Int J Food Microbiol 2017; 248:39-46. [PMID: 28242421 DOI: 10.1016/j.ijfoodmicro.2017.02.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 11/22/2016] [Accepted: 02/20/2017] [Indexed: 01/05/2023]
Abstract
This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.
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Affiliation(s)
- Ana Luiza Freire
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
| | - Cintia Lacerda Ramos
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
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11
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Ramos CL, Schwan RF. Technological and nutritional aspects of indigenous Latin America fermented foods. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.07.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Perez KJ, Viana JDS, Lopes FC, Pereira JQ, Dos Santos DM, Oliveira JS, Velho RV, Crispim SM, Nicoli JR, Brandelli A, Nardi RMD. Bacillus spp. Isolated from Puba as a Source of Biosurfactants and Antimicrobial Lipopeptides. Front Microbiol 2017; 8:61. [PMID: 28197131 PMCID: PMC5281586 DOI: 10.3389/fmicb.2017.00061] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 01/10/2017] [Indexed: 11/13/2022] Open
Abstract
Several products of industrial interest are produced by Bacillus, including enzymes, antibiotics, amino acids, insecticides, biosurfactants and bacteriocins. This study aimed to investigate the potential of two bacterial isolates (P5 and C3) from puba, a regional fermentation product from cassava, to produce multiple substances with antimicrobial and surface active properties. Phylogenetic analyses showed close relation of isolates P5 and C3 with Bacillus amyloliquefaciens and Bacillus thuringiensis, respectively. Notably, Bacillus sp. P5 showed antimicrobial activity against pathogens such as Listeria monocytogenes and Bacillus cereus, in addition to antifungal activity. The presence of genes encoding pre-subtilosin (sboA), malonyl CoA transacylase (ituD), and the putative transcriptional terminator of surfactin (sfp) were detected in Bacillus sp. P5, suggesting the production of the bacteriocin subtilosin A and the lipopeptides iturin A and surfactin by this strain. For Bacillus sp. C3 the presence of sboA and spas (subtilin) genes was observed by the first time in members of B. cereus cluster. Bacillus sp. P5 showed emulsifying capability on mineral oil, soybean biodiesel and toluene, while Bacillus sp. C3 showed emulsifying capability only on mineral oil. The reduction of the surface tension in culture medium was also observed for strain P5, confirming the production of surface-active compounds by this bacterium. Monoprotonated molecular species and adducts of sodium and potassium ions of surfactin, iturin, and fengycin were detected in the P5 culture medium. Comparative MS/MS spectra of the peak m/z 1030 (C14 surfactin A or C15 surfactin B [M+Na]+) and peak m/z 1079 (C15 iturin [M+Na]+) showed the same fragmentation profile of standards, confirming the molecular identification. In conclusion, Bacillus sp. P5 showed the best potential for the production of antifungal, antibacterial, and biosurfactant substances.
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Affiliation(s)
- Karla J Perez
- Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas GeraisBelo Horizonte, Brazil; Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulPorto Alegre, Brazil
| | - Jaime Dos Santos Viana
- Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
| | - Fernanda C Lopes
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Jamile Q Pereira
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Daniel M Dos Santos
- Núcleo de Biomoléculas, Departamento de Bioquímica-Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
| | - Jamil S Oliveira
- Núcleo de Biomoléculas, Departamento de Bioquímica-Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
| | - Renata V Velho
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Silvia M Crispim
- Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
| | - Jacques R Nicoli
- Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Regina M D Nardi
- Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil
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Alonso-Gomez L, Niño-López AM, Romero-Garzón AM, Pineda-Gomez P, del Real-Lopez A, Rodriguez-Garcia ME. Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia. STARCH-STARKE 2016. [DOI: 10.1002/star.201600059] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Leonardo Alonso-Gomez
- Departamento de Ingeniería Agroindustrial; Universidad de Los Llanos; Villavicencio Colombia
| | - Ana María Niño-López
- Departamento de Ingeniería Agroindustrial; Universidad de Los Llanos; Villavicencio Colombia
| | - Ana Maria Romero-Garzón
- Departamento de Ingeniería Agroindustrial; Universidad de Los Llanos; Villavicencio Colombia
| | - Posidia Pineda-Gomez
- Departamento de Física; Universidad de Caldas; Manizales Caldas Colombia
- Facultad de Ciencias Exactas y Naturales; Laboratorio de Magnetismo y Materiales Avanzados; Universidad Nacional de Colombia; Manizales Caldas Colombia
| | - Alicia del Real-Lopez
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Juriquilla Querétaro Mexico
| | - Mario E. Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Juriquilla Querétaro Mexico
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Jiao J, Zhang L, Yi H. Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis. Food Sci Biotechnol 2016; 25:173-178. [PMID: 30263254 PMCID: PMC6049347 DOI: 10.1007/s10068-016-0026-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/23/2015] [Accepted: 11/10/2015] [Indexed: 11/28/2022] Open
Abstract
Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). Lactobacillus plantarum, L. namurensis, and Pediococcus acidilactici were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., Lactobacillus delbrueckii, L. rhamnosus, L. plantarum, and Pediococcus acidilactici. Isolates were grouped and used for fermentation of rice wines. Greater numbers of species involved in fermentation lead to better sensory attributes of wine. DGGE analysis combined with a culture-dependent method can be a tool for investigation of the bacterial compositions of fermented rice wines.
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Affiliation(s)
- Jingkai Jiao
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., 200436 Shanghai, China
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin Heilongjiang Province, 150090 China
| | - Lanwei Zhang
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin Heilongjiang Province, 150090 China
| | - Huaxi Yi
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin Heilongjiang Province, 150090 China
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Puerari C, Magalhães-Guedes KT, Schwan RF. Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization. Braz J Microbiol 2015; 46:1207-16. [PMID: 26691483 PMCID: PMC4704630 DOI: 10.1590/s1517-838246420140964] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Accepted: 03/30/2015] [Indexed: 11/22/2022] Open
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.
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Affiliation(s)
- Cláudia Puerari
- Departamento de Ciência de Alimentos, Universidade Federal de Lavras, Lavras, MG, Brazil
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Freire AL, Ramos CL, Schwan RF. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Res Int 2015; 76:787-795. [DOI: 10.1016/j.foodres.2015.07.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 07/19/2015] [Accepted: 07/24/2015] [Indexed: 11/28/2022]
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Ramos CL, Sousa ESOD, Ribeiro J, Almeida TM, Santos CCADA, Abegg MA, Schwan RF. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiol 2015; 49:182-8. [DOI: 10.1016/j.fm.2015.02.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 01/30/2015] [Accepted: 02/12/2015] [Indexed: 11/24/2022]
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Miguel MGCP, Collela CF, de Almeida EG, Dias DR, Schwan RF. Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12921] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | - Disney R. Dias
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
| | - Rosane F. Schwan
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
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Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiol 2015; 46:210-217. [DOI: 10.1016/j.fm.2014.08.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 08/08/2014] [Accepted: 08/11/2014] [Indexed: 12/22/2022]
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20
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Kamda AGS, Ramos CL, Fokou E, Duarte WF, Mercy A, Germain K, Dias DR, Schwan RF. In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons. Int J Food Microbiol 2015; 192:58-65. [DOI: 10.1016/j.ijfoodmicro.2014.09.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2014] [Revised: 09/16/2014] [Accepted: 09/27/2014] [Indexed: 11/25/2022]
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21
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Santos CCADA, Libeck BDS, Schwan RF. Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. Int J Food Microbiol 2014; 186:32-41. [DOI: 10.1016/j.ijfoodmicro.2014.06.011] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2014] [Revised: 05/28/2014] [Accepted: 06/04/2014] [Indexed: 11/26/2022]
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22
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Colehour AM, Meadow JF, Liebert MA, Cepon-Robins TJ, Gildner TE, Urlacher SS, Bohannan BJM, Snodgrass JJ, Sugiyama LS. Local domestication of lactic acid bacteria via cassava beer fermentation. PeerJ 2014; 2:e479. [PMID: 25071997 PMCID: PMC4103073 DOI: 10.7717/peerj.479] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Accepted: 06/18/2014] [Indexed: 11/30/2022] Open
Abstract
Cassava beer, or chicha, is typically consumed daily by the indigenous Shuar people of the Ecuadorian Amazon. This traditional beverage made from cassava tuber (Manihot esculenta) is thought to improve nutritional quality and flavor while extending shelf life in a tropical climate. Bacteria responsible for chicha fermentation could be a source of microbes for the human microbiome, but little is known regarding the microbiology of chicha. We investigated bacterial community composition of chicha batches using Illumina high-throughput sequencing. Fermented chicha samples were collected from seven Shuar households in two neighboring villages in the Morona-Santiago region of Ecuador, and the composition of the bacterial communities within each chicha sample was determined by sequencing a region of the 16S ribosomal gene. Members of the genus Lactobacillus dominated all samples. Significantly greater phylogenetic similarity was observed among chicha samples taken within a village than those from different villages. Community composition varied among chicha samples, even those separated by short geographic distances, suggesting that ecological and/or evolutionary processes, including human-mediated factors, may be responsible for creating locally distinct ferments. Our results add to evidence from other fermentation systems suggesting that traditional fermentation may be a form of domestication, providing endemic beneficial inocula for consumers, but additional research is needed to identify the mechanisms and extent of microbial dispersal.
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Affiliation(s)
- Alese M Colehour
- Department of Anthropology, University of Oregon , Eugene, OR , USA ; Institute of Ecology and Evolution, University of Oregon , Eugene, OR , USA
| | - James F Meadow
- Institute of Ecology and Evolution, University of Oregon , Eugene, OR , USA
| | | | | | | | - Samuel S Urlacher
- Department of Human Evolutionary Biology, Harvard University , Cambridge, MA , USA
| | | | - J Josh Snodgrass
- Department of Anthropology, University of Oregon , Eugene, OR , USA
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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 2013; 167:29-43. [DOI: 10.1016/j.ijfoodmicro.2013.05.008] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 04/29/2013] [Accepted: 05/09/2013] [Indexed: 12/21/2022]
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24
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Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World J Microbiol Biotechnol 2013; 30:567-77. [PMID: 23996637 DOI: 10.1007/s11274-013-1476-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 08/24/2013] [Indexed: 10/26/2022]
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.
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Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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