Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/40552 |
Resumo: | A traditional fermented porridge made from maize, cassava and rice, named calugi, was microbiologically and chemically analyzed. Our results show that aerobic mesophilic bacteria reached values of approximately 7 log CFU ml-1 and were the predominant group; acetic acid bacteria were also observed at the onset of fermentation (3.82 log CFU ml-1). The population of lactic acid bacteria was 3.7 log CFU ml-1 and remained constant throughout the fermentation. The denaturing gradient gel electrophoresis (DGGE) bands were identified as Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus spp. (Bacillus cereus group), B. subtilis, Streptomyces sp., Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria and Weissella confusa, in addition to uncultivable bacteria. The most abundant carbohydrate in the substrate was maltose (38 g L-1 at the beginning of fermentation). Acetic and lactic acids were the principal acids found by high performance liquid chromatography (HPLC) (0.66 g L-1 and 3.54 g L-1, respectively). Twenty-one (21) minor compounds were identified by gas chromatography during the fermentation process. The compounds present at the highest concentrations were furfuryl alcohol, nonanoic acid, decanoic acid and 1,1-dietoxyethane. These appeared to be related to the flavor of the calugi. |
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Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and cornIndigenous foodCereal fermentationCassavaCornVolatile compoundsDenaturing gradient gel electrophoresis (DGGE)SalivaA traditional fermented porridge made from maize, cassava and rice, named calugi, was microbiologically and chemically analyzed. Our results show that aerobic mesophilic bacteria reached values of approximately 7 log CFU ml-1 and were the predominant group; acetic acid bacteria were also observed at the onset of fermentation (3.82 log CFU ml-1). The population of lactic acid bacteria was 3.7 log CFU ml-1 and remained constant throughout the fermentation. The denaturing gradient gel electrophoresis (DGGE) bands were identified as Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus spp. (Bacillus cereus group), B. subtilis, Streptomyces sp., Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria and Weissella confusa, in addition to uncultivable bacteria. The most abundant carbohydrate in the substrate was maltose (38 g L-1 at the beginning of fermentation). Acetic and lactic acids were the principal acids found by high performance liquid chromatography (HPLC) (0.66 g L-1 and 3.54 g L-1, respectively). Twenty-one (21) minor compounds were identified by gas chromatography during the fermentation process. The compounds present at the highest concentrations were furfuryl alcohol, nonanoic acid, decanoic acid and 1,1-dietoxyethane. These appeared to be related to the flavor of the calugi.Academic Journals2020-05-04T23:18:03Z2020-05-04T23:18:03Z2014-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMIGUEL, M. G. da C. P. et al. Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn. African Journal of Microbiology Research, [S.l.], v. 8, n. 9, p. 839-849, February 2014. DOI: 10.5897/AJMR2013.6240.http://repositorio.ufla.br/jspui/handle/1/40552African Journal of Microbiology Researchreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMiguel, Maria Gabriela da Cruz PedrozoSantos, Claudia Cristina Auler do AmaralSantos, Marianna Rabelo Rios MartinsDuarte, Whasley FerreiraSchwan, Rosane Freitaseng2020-05-04T23:18:04Zoai:localhost:1/40552Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-05-04T23:18:04Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
title |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
spellingShingle |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn Miguel, Maria Gabriela da Cruz Pedrozo Indigenous food Cereal fermentation Cassava Corn Volatile compounds Denaturing gradient gel electrophoresis (DGGE) Saliva |
title_short |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
title_full |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
title_fullStr |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
title_full_unstemmed |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
title_sort |
Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn |
author |
Miguel, Maria Gabriela da Cruz Pedrozo |
author_facet |
Miguel, Maria Gabriela da Cruz Pedrozo Santos, Claudia Cristina Auler do Amaral Santos, Marianna Rabelo Rios Martins Duarte, Whasley Ferreira Schwan, Rosane Freitas |
author_role |
author |
author2 |
Santos, Claudia Cristina Auler do Amaral Santos, Marianna Rabelo Rios Martins Duarte, Whasley Ferreira Schwan, Rosane Freitas |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Miguel, Maria Gabriela da Cruz Pedrozo Santos, Claudia Cristina Auler do Amaral Santos, Marianna Rabelo Rios Martins Duarte, Whasley Ferreira Schwan, Rosane Freitas |
dc.subject.por.fl_str_mv |
Indigenous food Cereal fermentation Cassava Corn Volatile compounds Denaturing gradient gel electrophoresis (DGGE) Saliva |
topic |
Indigenous food Cereal fermentation Cassava Corn Volatile compounds Denaturing gradient gel electrophoresis (DGGE) Saliva |
description |
A traditional fermented porridge made from maize, cassava and rice, named calugi, was microbiologically and chemically analyzed. Our results show that aerobic mesophilic bacteria reached values of approximately 7 log CFU ml-1 and were the predominant group; acetic acid bacteria were also observed at the onset of fermentation (3.82 log CFU ml-1). The population of lactic acid bacteria was 3.7 log CFU ml-1 and remained constant throughout the fermentation. The denaturing gradient gel electrophoresis (DGGE) bands were identified as Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus spp. (Bacillus cereus group), B. subtilis, Streptomyces sp., Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria and Weissella confusa, in addition to uncultivable bacteria. The most abundant carbohydrate in the substrate was maltose (38 g L-1 at the beginning of fermentation). Acetic and lactic acids were the principal acids found by high performance liquid chromatography (HPLC) (0.66 g L-1 and 3.54 g L-1, respectively). Twenty-one (21) minor compounds were identified by gas chromatography during the fermentation process. The compounds present at the highest concentrations were furfuryl alcohol, nonanoic acid, decanoic acid and 1,1-dietoxyethane. These appeared to be related to the flavor of the calugi. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-02 2020-05-04T23:18:03Z 2020-05-04T23:18:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MIGUEL, M. G. da C. P. et al. Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn. African Journal of Microbiology Research, [S.l.], v. 8, n. 9, p. 839-849, February 2014. DOI: 10.5897/AJMR2013.6240. http://repositorio.ufla.br/jspui/handle/1/40552 |
identifier_str_mv |
MIGUEL, M. G. da C. P. et al. Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn. African Journal of Microbiology Research, [S.l.], v. 8, n. 9, p. 839-849, February 2014. DOI: 10.5897/AJMR2013.6240. |
url |
http://repositorio.ufla.br/jspui/handle/1/40552 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Academic Journals |
publisher.none.fl_str_mv |
Academic Journals |
dc.source.none.fl_str_mv |
African Journal of Microbiology Research reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835095561666560 |