The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Abstract

Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains

“…; Faria‐Oliveira et al . ). This self‐inoculum production generates microbiota variation from one producer to the other with consequent disparity on the quality of the final product.…”

“…; Faria‐Oliveira et al . ). Thus, due to these characteristics a regular quality and/or identity cannot be guaranteed, leading to difficulties in the PDO implementation process.…”

“…and Kluyveromyces sp., among others, can be found (Guerra et al 2001;Nova et al 2009). It is common practice to produce the inoculum fermentation from a mixture of diluted sugarcane juice (carbon source), rice bran and/or corn bran (nutrients source), and lemon/orange juice (to decrease the pH), which is a selective environment for growing fermentative yeasts (Gomes et al 2007;Nova et al 2009;Faria-Oliveira et al 2015). This self-inoculum production generates microbiota variation from one producer to the other with consequent disparity on the quality of the final product.…”

Antimicrobial activity of preparations after combined cultivation of lactic acid bacteria and yeast strains

“…They are heat stable, resistant to proteolysis, possess activity in a wide range of pH and are hydrophobic (Ozhovan, Arzumanyan, & Basnakyan, ). Strain Saccharomyces cerevisiae is sometimes used in food and beverage preparation facilities to control the contamination of fermentation production areas by other kinds of yeasts (Faria‐Oliveira, Diniz, Godoy‐Santos, & Mezadri Ieso, ). Several yeast species, including Kluyveromyces marxianus and Kluyveromyces lodderae , have been found to tolerate passage through the gastrointestinal tract, as well as strongly antagonistic to pathogenic bacteria (Kumura, Tanoue, Tsukahara, Tanaka, & Shimazaki, ).…”

“…antimicrobial biopreparation, combined cultivation, probiotic lactic acid bacteria and yeast to control the contamination of fermentation production areas by other kinds of yeasts (Faria-Oliveira, Diniz, Godoy-Santos, & Mezadri Ieso, 2015). Several yeast species, including Kluyveromyces marxianus and Kluyveromyces lodderae, have been found to tolerate passage through the gastrointestinal tract, as well as strongly antagonistic to pathogenic bacteria (Kumura, Tanoue, Tsukahara, Tanaka, & Shimazaki, 2004).…”