Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

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dc.creatorFernanda Corrêa Leal Penido
dc.creatorFernanda Barbosa Piló
dc.creatorSávio Henrique de Cicco Sandes
dc.creatorÁlvaro Cantini Nunes
dc.creatorGecernir Colen
dc.creatorEvelyn de Souza Oliveira
dc.creatorCarlos Augusto Rosa
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-03-30T20:17:38Z
dc.date.accessioned2025-09-09T01:03:46Z
dc.date.available2022-03-30T20:17:38Z
dc.date.issued2018
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.bjm.2018.02.001
dc.identifier.issn15178382
dc.identifier.urihttps://hdl.handle.net/1843/40632
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofBrazilian Journal of Microbiology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectMandioca
dc.subjectPolvilho azedo
dc.subjectFarinha
dc.subject.otherLactic acid bacteria
dc.subject.otherYeasts
dc.subject.otherStarter cultures
dc.subject.otherFermentation
dc.subject.otherBakery products
dc.titleSelection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
dc.typeArtigo de periódico
local.citation.epage831
local.citation.issue4
local.citation.spage823
local.citation.volume49
local.description.resumoSour 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICB - DEPARTAMENTO DE BOTÂNICA
local.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/bjm/a/HsMyY9VrNZzNZSpdkWfkwnJ/?lang=en

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