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| Penido,Fernanda Corrêa Leal; Piló,Fernanda Barbosa; Sandes,Sávio Henrique de Cicco; Nunes,Álvaro Cantini; Colen,Gecernir; Oliveira,Evelyn de Souza; Rosa,Carlos Augusto; Lacerda,Inayara Cristina Alves. |
| ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400823 |
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| Piló,Fernanda Barbosa; Carvajal-Barriga,Enrique Javier; Guamán-Burneo,Maria Cristina; Portero-Barahona,Patricia; Dias,Arthur Matoso Morato; Freitas,Larissa Falabella Daher de; Gomes,Fátima de Cássia Oliveira; Rosa,Carlos Augusto. |
| ABSTRACT Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saccharomyces cerevisiae; MtDNA restriction patterns; Yeast populations; Chicha; Ecuadorian indigenous beers. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400808 |
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