"Polvilho azedo": physical-chemical and microbiological aspects
Autor(a) principal: | |
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Data de Publicação: | 1996 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/4462 |
Resumo: | This work was carried out at the DCA-ESAL, in Lavras, MG, Brazil, to study the processing conditions of the "polvilho azedo" (sour cassava starch) produced in the region of Macaia, MG. The pH and acidity values found in the samples taken directly from the sedimentation vat, showed that the fermentation already occurs there. The total counts of both aerobic and anaerobic microorganisms were not altered during fermentation of the cassava starch, showing that a shift of the bacterial microflora occurs due to a decrease in pH. Five hundred and ninety cultures were selected, of which 23 (3.9%) were lost ; consequently five hundred and sixty seven isolates were identified, of which 18 (3. 1 %) were gram-negative bacteria, 13 (2.2%) yeast; 46 (7.8%) bacteria of the genera Bacillus and Corynebacterium; 14 (2.4%) Staphylococcus and Micrococcus possible as a contaminant of the process, and 476 (80.6%) were identified as acid lactic bacteria, showing predominance of the later group. The identification of the isolates was done by the use of probability matrices, and a computer program. The water utilized in the process was also analyzed; the number of aerobic mesophylls in the water was 1.1 x 10³/ml; 9.5 x 10³/100 ml of total coliforms, and 2.5 x 10³/100 ml of fecal coliforms. |
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"Polvilho azedo": physical-chemical and microbiological aspectsPolvilho azedo: aspectos físicos, químicos e microbiológicosacidity; sedimentation vat; fermentation; sour cassava starch; Manihot esculenta; microfloraacidez; tanque de sedimentação; fermentação; fécula; microbiota; Manihot esculentaThis work was carried out at the DCA-ESAL, in Lavras, MG, Brazil, to study the processing conditions of the "polvilho azedo" (sour cassava starch) produced in the region of Macaia, MG. The pH and acidity values found in the samples taken directly from the sedimentation vat, showed that the fermentation already occurs there. The total counts of both aerobic and anaerobic microorganisms were not altered during fermentation of the cassava starch, showing that a shift of the bacterial microflora occurs due to a decrease in pH. Five hundred and ninety cultures were selected, of which 23 (3.9%) were lost ; consequently five hundred and sixty seven isolates were identified, of which 18 (3. 1 %) were gram-negative bacteria, 13 (2.2%) yeast; 46 (7.8%) bacteria of the genera Bacillus and Corynebacterium; 14 (2.4%) Staphylococcus and Micrococcus possible as a contaminant of the process, and 476 (80.6%) were identified as acid lactic bacteria, showing predominance of the later group. The identification of the isolates was done by the use of probability matrices, and a computer program. The water utilized in the process was also analyzed; the number of aerobic mesophylls in the water was 1.1 x 10³/ml; 9.5 x 10³/100 ml of total coliforms, and 2.5 x 10³/100 ml of fecal coliforms.O trabalho foi conduzido no Dep. de Ciência dos Alimentos (DCA) da Universidade Federal de Lavras, com o objetivo de estudar as condições de processamento do polvilho azedo produzido na região de Macaia, MG. Os valores de pH e acidez encontrados nas amostras retiradas do tanque de sedimentação mostraram que ali já ocorre fermentação da fécula. As contagens totais dos microrganismos aeróbios e anaeróbios não foram alteradas durante a fermentação da fécula, o que demonstra que ocorre uma mudança no tipo de microbiota, em decorrência do decréscimo do pH. Foram selecionadas 590 culturas, das quais 23 (3,91%) perderam a viabilidade de crescimento, sendo portanto identificados 567 isolados, dos quais, 18 (3,1 %) eram bactérias gram-negativas; 13 (2,2%), leveduras; 46 (7,8%), bactérias dos gêneros Bacillus e Corynebacterium; 14 (2,4%), Staphylococcus e Micrococcus, possivelmente como contaminantes do processo, e 476 (80,6%), como bactérias ácidoláticas, com a predominância deste último grupo. A identificação dos isolados foi feita mediante matrizes de similaridade colocadas em um programa de computação. A água utilizada no processo também foi analisada, e observou-se que o número de aeróbios mesófilos foi de 1,1 x 103/ml; 9,5 x 103/100 ml, de coliformes totais, e 2,5 x 103/100 ml de coliformes fecais.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCarvalho, Eliana Pinheiro deCanhos, Vanderlei PerezRibeiro, Vilela EvódioCarvalho, Helton Pinheiro de1996-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/4462Pesquisa Agropecuaria Brasileira; v.31, n.2, fev. 1996; 129-137Pesquisa Agropecuária Brasileira; v.31, n.2, fev. 1996; 129-1371678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/4462/1748info:eu-repo/semantics/openAccess2015-06-29T18:18:07Zoai:ojs.seer.sct.embrapa.br:article/4462Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2015-06-29T18:18:07Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
"Polvilho azedo": physical-chemical and microbiological aspects Polvilho azedo: aspectos físicos, químicos e microbiológicos |
title |
"Polvilho azedo": physical-chemical and microbiological aspects |
spellingShingle |
"Polvilho azedo": physical-chemical and microbiological aspects Carvalho, Eliana Pinheiro de acidity; sedimentation vat; fermentation; sour cassava starch; Manihot esculenta; microflora acidez; tanque de sedimentação; fermentação; fécula; microbiota; Manihot esculenta |
title_short |
"Polvilho azedo": physical-chemical and microbiological aspects |
title_full |
"Polvilho azedo": physical-chemical and microbiological aspects |
title_fullStr |
"Polvilho azedo": physical-chemical and microbiological aspects |
title_full_unstemmed |
"Polvilho azedo": physical-chemical and microbiological aspects |
title_sort |
"Polvilho azedo": physical-chemical and microbiological aspects |
author |
Carvalho, Eliana Pinheiro de |
author_facet |
Carvalho, Eliana Pinheiro de Canhos, Vanderlei Perez Ribeiro, Vilela Evódio Carvalho, Helton Pinheiro de |
author_role |
author |
author2 |
Canhos, Vanderlei Perez Ribeiro, Vilela Evódio Carvalho, Helton Pinheiro de |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Carvalho, Eliana Pinheiro de Canhos, Vanderlei Perez Ribeiro, Vilela Evódio Carvalho, Helton Pinheiro de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
acidity; sedimentation vat; fermentation; sour cassava starch; Manihot esculenta; microflora acidez; tanque de sedimentação; fermentação; fécula; microbiota; Manihot esculenta |
topic |
acidity; sedimentation vat; fermentation; sour cassava starch; Manihot esculenta; microflora acidez; tanque de sedimentação; fermentação; fécula; microbiota; Manihot esculenta |
description |
This work was carried out at the DCA-ESAL, in Lavras, MG, Brazil, to study the processing conditions of the "polvilho azedo" (sour cassava starch) produced in the region of Macaia, MG. The pH and acidity values found in the samples taken directly from the sedimentation vat, showed that the fermentation already occurs there. The total counts of both aerobic and anaerobic microorganisms were not altered during fermentation of the cassava starch, showing that a shift of the bacterial microflora occurs due to a decrease in pH. Five hundred and ninety cultures were selected, of which 23 (3.9%) were lost ; consequently five hundred and sixty seven isolates were identified, of which 18 (3. 1 %) were gram-negative bacteria, 13 (2.2%) yeast; 46 (7.8%) bacteria of the genera Bacillus and Corynebacterium; 14 (2.4%) Staphylococcus and Micrococcus possible as a contaminant of the process, and 476 (80.6%) were identified as acid lactic bacteria, showing predominance of the later group. The identification of the isolates was done by the use of probability matrices, and a computer program. The water utilized in the process was also analyzed; the number of aerobic mesophylls in the water was 1.1 x 10³/ml; 9.5 x 10³/100 ml of total coliforms, and 2.5 x 10³/100 ml of fecal coliforms. |
publishDate |
1996 |
dc.date.none.fl_str_mv |
1996-02-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/4462 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/4462 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/4462/1748 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.31, n.2, fev. 1996; 129-137 Pesquisa Agropecuária Brasileira; v.31, n.2, fev. 1996; 129-137 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416660620673024 |