Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

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dc.creatorFernanda Corrêa Leal Penido
dc.creatorCarmen de Oliveira Goulart
dc.creatorYara Cristina Fidelis Galvão
dc.creatorCarolina Vasconcelos Teixeira
dc.creatorRoseane Batitucci Passos de Oliveira
dc.creatorBeatriz Martins Borelli
dc.creatorGabriele Moreira Guimarães
dc.creatorElisabeth Neumann
dc.creatorDenise Sande
dc.creatorRaquel Linhares Bello de Araújo
dc.creatorCarlos Augusto Rosa
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-04-08T00:54:45Z
dc.date.accessioned2025-09-09T00:37:18Z
dc.date.available2022-04-08T00:54:45Z
dc.date.issued2019-09
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1007/s13197-019-03864-w
dc.identifier.issn0022-1155
dc.identifier.urihttps://hdl.handle.net/1843/40921
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectBactérias láticas
dc.subjectSaccharomyces cerevisiae
dc.subjectAmido de mandioca azeda
dc.subject.otherFermentation
dc.subject.otherSour cassava starch
dc.subject.otherSaccharomyces cerevisiae
dc.subject.otherLactic acid bacteria
dc.subject.otherStarter cultures
dc.titleAntagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production
dc.typeArtigo de periódico
local.citation.epage3979
local.citation.issue9
local.citation.spage3969
local.citation.volume56
local.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.
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.ncbi.nlm.nih.gov/pmc/articles/PMC6706497/

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