Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

Abstract

Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this work the microbial dynamics and metabolites involved in yakupa fermentation were investigated by PCR-denaturing gradient gel electrophoresis and chromatography analysis, respectively. The lactic acid bacteria (LAB) population was higher than yeast in the beginning of fermentation (5 log CFU mL(-1) and 3 log CFU mL(-1), respectively) and after 36 h both population increased reaching 7 log CFU mL(-1), remaining constant until 60 h. Culture dependent and independent methods in combination identified the bacteria Lactobacillus fermentum, L. plantarum, Weissela cibaria and W. confusa, and yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. Maltose (41.2 g L(-1)), ethanol (6.5 g L(-1)) and lactic acid (7.8 g L(-1)) were the most abundant compounds identified by high performance liquid chromatography. Aldehydes, acids, alcohols and esters were identified by gas chromatography flame ionization detection. By the metabolites and PCA analysis we may assign the beverage's flavor to the microbial metabolism. Heterolactic LAB and S. cerevisiae dominated the yakupa fermentation, being responsible for the organoleptic characteristics of the final product. This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yakupa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations.

Physicochemical and microbiological description of Caxiri – a cassava and corn alcoholic beverage

“…3). Some genera such as Lactobacillus, Bacillus, Saccharomyces and Pichia were also found in the cassava caxiri , mescal (Narv aez-Zapata et al, 2010), soya sauces (Cheng et al, 2014) and other fermented foods (Miguel et al, 2012;Freire et al, 2013).…”

“…The quantification of organic compounds in fermented foods is important for nutritional, microbial and sensory reasons (Shukla et al, 2010). Studies have evaluated the volatile and nonvolatile compounds in indigenous food and beverages through gas chromatography-flame ionisation detector (GC-FID) and high-performance liquid chromatography (HPLC) (Shukla et al, 2010;Miguel et al, 2012;Freire et al, 2013).…”

“…Symbiosis between micro-organisms has been reported in these traditional food and beverages. These products include cauim produced from cassava and rice , cauim produced from rice, peanuts, cotton seed and corn (Ramos et al, 2011), caxiri produced from cassava and sweet potatoes , calugi porridge produced from corn and rice (Miguel et al, 2012), and yakupa beverage produced from cassava (Freire et al, 2013).…”

Growth and Development of Passion Fruit Seedlings under Irrigation with Salt Water and Biofertilizer

“…Five days prior to sowing, the biofertilizer was diluted in good water (control) using a 1:3 dilution ratio and applied once, equivalent to 10% of the substrate volume of 4000 mL (400 mL), as also [22]. The chemical composition of water for irrigation and biofertilizers in liquid form (Table 3) was done using the methodologies suggested by [17].…”

“…4). This is due to the fact that saline stress limits the photosynthetic rate and the stomatal conductance, which consequently decreases the rate of assimilation of CO 2 , compromising the amount of leaves, leaf area and consequently the growth and development of the plants [22,20].…”