Microbiota da bebida fermentada de arroz com amendoim produzida pelos Índios brasileiros

• Ano de defesa: 2008
• Autor(a) principal: Ramos, Cíntia Lacerda
• Orientador(a): Dias, Eustáquio Souza
• Banca de defesa: Schwan, Rosane Freitas, Cardoso, Patrícia Gomes, Silva, Cristina Ferreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DBI - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Bebidas fermentadas - Microorganismos; Bebida indígena; Lactobacillus; Alimentos - Microbiologia; Eletroforese em gel com gradiente desnaturante (DGGE)
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2259

Cauim is a fermented beverage prepared by Tapirapé Amerindians in Brazil from several substrates such as cassava, rice, peanuts, pumpkin, cotton seed, maize. A mixture of sewed sweet potato and saliva was used as inoculum to introduce microorganisms. The inoculum has amylase enzyme that hydrolyses the starch and them sugars were free for microorganisms. Samples from cauim produced from peanut and rice were collected at 8 h intervals during 48 h for microbiological analysis. The bacteria population varied from 7.4 to 8.4 log CFU/mL. The yeast population varied from 4.0 to 6.6 log CFU/mL. A total of 198 bacteria were isolated and identified. All the isolates were grouped into Gram-negative (21.2%), Gram-positive negative-catalase (42.9%) and Gram positive positive-catalase (35.9%). The Lactobacillus genus was dominant throughout fermentation. The species L. confusus (20), L. viridescens (17), L. fermentum (13), L. plantarum (8), L. homohiochii (7) and L. paracasei ssp. paracasei (7) were more frequently isolated. Others species less frequently were L. sake (3), L. salivarus (2), L. sanfranciseo (2), L. brevis (1), L. jensenii (1), L. collinoides (1), L. celobiosus (1), L. pentosus (1) and L. agilis (1). A total of 82 yeast strains were isolated and identified. Yeast of genera Candida, Cryptococcus, Debaryomyces, Kluyveromyces, Metschnikowia, Pichia, Rhodosporidium, Rhodotorula, Saccharomyces and Torulaspora were found. DGGE analysis were performed and it was possible to observe the dynamic of bacteria and yeast community during fermentative process. The microbial community modified during all stages of fermentation. Studies about the microbial involved in fermentation process for production of cauim were very important to development a beverage with quality, safety and stability.