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http://hdl.handle.net/1843/40632| Tipo: | Artigo de Periódico |
| Título: | Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process |
| Autor(es): | Fernanda Corrêa Leal Penido Fernanda Barbosa Piló Sávio Henrique de Cicco Sandes Álvaro Cantini Nunes Gecernir Colen Evelyn de Souza Oliveira Carlos Augusto Rosa Inayara Cristina Alves Lacerda |
| Resumen: | 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, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch. |
| Asunto: | Tecnologia de alimentos Mandioca Polvilho azedo Farinha |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS ICB - DEPARTAMENTO DE BOTÂNICA ICB - DEPARTAMENTO DE MICROBIOLOGIA |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.bjm.2018.02.001 |
| URI: | http://hdl.handle.net/1843/40632 |
| Fecha del documento: | 2018 |
| metadata.dc.url.externa: | https://www.scielo.br/j/bjm/a/HsMyY9VrNZzNZSpdkWfkwnJ/?lang=en |
| metadata.dc.relation.ispartof: | Brazilian Journal of Microbiology |
| Aparece en las colecciones: | Artigo de Periódico |
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| archivo | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.pdf | 1.26 MB | Adobe PDF | Visualizar/Abrir |
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