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http://hdl.handle.net/1843/40921| Type: | Artigo de Periódico |
| Title: | Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production |
| Authors: | Fernanda Corrêa Leal Penido Carmen de Oliveira Goulart Yara Cristina Fidelis Galvão Carolina Vasconcelos Teixeira Roseane Batitucci Passos de Oliveira Beatriz Martins Borelli Gabriele Moreira Guimarães Elisabeth Neumann Denise Sande Raquel Linhares Bello de Araújo Carlos Augusto Rosa Inayara Cristina Alves Lacerda |
| Abstract: | In order to improve cassava’s palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical process, with long duration and lack of product quality homogeneity. This work aims to use starter cultures in a pilot-scale fermentation process for the production of sour cassava starch. After differentiation of strains, Lactobacillus plantarum Lp3, which exhibited great total titratable acidity (TTA) (5.01 ± 0.05%) and antagonistic activity against Bacillus cereus, Escherichia coli and Salmonella Typhimurium, together with Lactobacillus brevis Lb9 (with lesser TTA values: 2.71 ± 0.10%, but amylolytic activity: 2.75 ± 0.61 mm) were tested as single and co-cultures with Saccharomyces cerevisiae UFMG-A1007. LAB and yeasts were inoculated at counts of 8 and 7 log10 CFU/g, respectively, and they remained until the 28th day only in co-culture, highlighting the importance of the yeast for the LAB viability. Although single cultures lead to higher acidity during fermentation, the final product acidity obtained with single cultures did not differ from the acidity obtained with L. plantarum Lp3 in association with S. cerevisiae UFMG-A1007. Therefore, this co-culture exhibited higher potential to be tested as a starter culture in industrial-scale fermentation studies because both microorganisms were in high counts until the end of fermentation and contributed to a final product safe for human consumption, with satisfactory acidity, expansion capacity, and physicochemical properties. |
| Subject: | Tecnologia de alimentos Bactérias láticas Saccharomyces cerevisiae Amido de mandioca azeda |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS ICB - DEPARTAMENTO DE BOTÂNICA ICB - DEPARTAMENTO DE MICROBIOLOGIA |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | 10.1007/s13197-019-03864-w |
| URI: | http://hdl.handle.net/1843/40921 |
| Issue Date: | Sep-2019 |
| metadata.dc.url.externa: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706497/ |
| metadata.dc.relation.ispartof: | Journal of Food Science and Technology |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production.pdf | 807.67 kB | Adobe PDF | View/Open |
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