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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40921
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dc.creatorFernanda Corrêa Leal Penidopt_BR
dc.creatorCarmen de Oliveira Goulartpt_BR
dc.creatorYara Cristina Fidelis Galvãopt_BR
dc.creatorCarolina Vasconcelos Teixeirapt_BR
dc.creatorRoseane Batitucci Passos de Oliveirapt_BR
dc.creatorBeatriz Martins Borellipt_BR
dc.creatorGabriele Moreira Guimarãespt_BR
dc.creatorElisabeth Neumannpt_BR
dc.creatorDenise Sandept_BR
dc.creatorRaquel Linhares Bello de Araújopt_BR
dc.creatorCarlos Augusto Rosapt_BR
dc.creatorInayara Cristina Alves Lacerdapt_BR
dc.date.accessioned2022-04-08T00:54:45Z-
dc.date.available2022-04-08T00:54:45Z-
dc.date.issued2019-09-
dc.citation.volume56pt_BR
dc.citation.issue9pt_BR
dc.citation.spage3969pt_BR
dc.citation.epage3979pt_BR
dc.identifier.doi10.1007/s13197-019-03864-wpt_BR
dc.identifier.issn0022-1155pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40921-
dc.description.resumoIn 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICB - DEPARTAMENTO DE BOTÂNICApt_BR
dc.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectFermentationpt_BR
dc.subjectSour cassava starchpt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectStarter culturespt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherBactérias láticaspt_BR
dc.subject.otherSaccharomyces cerevisiaept_BR
dc.subject.otherAmido de mandioca azedapt_BR
dc.titleAntagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch productionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706497/pt_BR
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