The aim of the present work was to evaluate the use of the kefir grains as a starter culture for new cocoa (Theobroma cacao L.) beverages. Fermentation was performed by inoculating kefir grains in ...cocoa pulp. Flasks containing kefir grains and different substrates were statically incubated at 10 and 25°C for 48 and 72h. The microbiota of Brazilian kefir grains and kefir cocoa beverages was characterized using molecular techniques. Denaturing gradient gel electrophoresis displayed communities included yeasts: Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachstania unispora, and bacteria: Lactobacillus kefiranofaciens subsp. kefirgranum, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus plantarum, Lactobacillus fermentum, and a bacterium related to the genus Acetobacter. A microbial steady structure was detected in the analyzed kefir cocoa beverages and kefir grains. This robustness is determinant for future implementation of cocoa-based kefir beverages. The lactic, acetic, malic, propionic and citric acid contents increased during the 72h of fermentation process in kefir beverages, reaching maximum value of ~5.55gL−1, ~1.0gL−1, ~0.3gL−1, ~1.0gL−1 and ~3.0gL−1 respectively. Oxalic, tartaric, butyric acids and glycerol were detected in similar concentrations. These compounds were found during the 48 and 72h fermentation period at 10 and 25°C in low concentration of ~1.4gL−1. Methanol also was detected in low concentration of ~0.8gL−1. The beverages fermented at 10°C during 48 and 72h produce lower amounts of ethanol ~4.5gL−1 (0.36% v/v). These beverages had the greater acceptance (92% and 100% of the panelist, respectively) based on taste, odor, and appearance of the beverages. The best acceptance may be due to low acidity/alcoholic concentration in the beverages. In this study it was possible to produce alcoholic kefir beverages (ethanol concentration of, ~45.0gL−1 (3.6% v/v)) with cocoa pulp fermentation for a period of 48 and 72h at 25°C. These beverages had acceptance by 80% of the panelist. This study is the first to report the alcoholic kefir beverage production from cocoa. Based on the chemical characteristics and acceptance in the sensory analysis, these results open up perspectives for this innovative application of kefir grains for developing cocoa pulp-based beverages.
► Development of the technology-based cocoa pulp beverages. ► Kefir grains as starter culture. ► Production of non-alcoholic and alcoholic cocoa kefir beverages.
Chicha is a traditional, fermented rice beverage produced by the indigenous Umutina people in Brazil. Culture-dependent and independent approaches were used to investigate the microbial community ...dynamic. The bacterial population ranged from 0.1 to 6.83 log mL−1. Lactic acid bacteria (LAB) and Bacillus dominated throughout the fermentation process. Representative colonies were grouped by Repetitive Extragenic Palindromic and Polymerase Chain Reaction (Rep-PCR) and by biochemical features. Genera of Lactobacillus, Bacillus, Leuconostoc, Enterococcus, Streptomyces, Enterobacter, Acinetobacter, Escherichia, Cronobacter, and Klebsiella were identified by partial 16S rRNA gene sequence. As shown by Polimerase and Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis, uncultivable Bifidobacterium and Propioniobacterium were found throughout fermentation. Uncultured fungi composed the fungal PCR-DGGE profile. The pH values decreased from 5.2 (time 0) to 3.9 at 36 h of fermentation. Ethanol was not found. The lactic acid concentration increased rapidly throughout fermentation until it reached a high final value (1.4 g L−1) and the average glycerol content in the beverage was 0.425 g L−1. Chicha fermentation might be described by the following phenomena: (i) increasing bacterial population, with lactic acid bacteria (LAB) as the largest group detected; (ii) increasing concentrations of lactic and citric acids; and (iii) the final product is characterized by a high content of acids and the absence of ethanol, therefore characterizing rice chicha an acidic and nonalcoholic beverage. First, this study characterizes the microbial population involved in the nonalcoholic fermentation of chicha, which is produced from rice by Amerindians in Brazil. This study is important for promoting the appreciation of and safeguarding this Brazilian indigenous beverage as an immaterial cultural heritage.
•Rice-based beverage.•Microbial diversity from Brazilian Amerindians beverages.•Metabolites and nutritional composition from Rice-based beverage.
Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic ...compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent techniques. The nutritional composition and metabolite profiles were analyzed, and species belonging to lactic acid bacteria (LAB) and yeasts were detected. The LAB group detected by culture-dependent analysis included Enterococcus hormaechei and Leuconostoc lactis. Polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE) detected additional Propionibacterium avidum, Acetobacter spp., and uncultured bacteria. Pichia caribbica and Pichia guilliermondii were detected in a culture-dependent method, and Pichia caribbica was confirmed by PCR-DGGE analysis. The pH value of the beverage was 6.2. The nutritional composition was as follows: 16.47 ± 0.73 g 100 mL-1 dry matter, 2.2 ± 0.0 g 100 mL-1 fat, 3.36 ± 0.44 g 100 mL-1 protein, and 10.87 ± 0.26 g 100 mL-1 carbohydrate. The metabolites detected were 2.69 g L-1 succinic acid, 0.9 g L-1 acetic acid, 0.49 g L-1 citric acid, 0.52 g L-1 ethanol, and 0.4 g L-1 glycerol. This is the first study to identify microbial diversity in bacaba chicha spontaneous fermentation. This study is also the starting step in the immaterial record of this Brazilian indigenous beverage prepared from bacaba fruit.
Parâmetros de produção de leite de búfala fermentado por Lactobacillus casei Faria, Cláudia Puerari(Universidade Federal do Pará Centro de Ciências da Saúde Dep. de Nutrição); Benedet, Honório Domingos(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Dep. de Ciência e Tecnologia de Alimentos); Le Guerroue, Jean-Louis(Universidade Católica de Brasília)
Pesquisa Agropecuária Brasileira,
2006, Letnik:
41, Številka:
3
Journal Article
Recenzirano
Odprti dostop
O leite de búfala foi fermentado por Lactobacillus casei, com diferentes concentrações de açúcar e tempos de fermentação, e estocado durante 30 dias a 5 e 10°C. Avaliaram-se a acidez, o pH e a ...viabilidade de L. casei nos diferentes tratamentos. O leite fermentado por 18 horas não apresentou os parâmetros requeridos para o produto, enquanto os fermentados por 22 e 24 horas apresentaram acidez e pH adequados. O tempo e a temperatura de estocagem influenciaram esses parâmetros. A viabilidade de L. casei inicial foi maior que 9 log UFC mL-1 e a final, maior que 8 log UFC mL-1, com influência da acidez.
Buffalo milk fermented by Lactobacillus casei was elaborated with different sugar concentrations and fermentation times, and stored during 30 days at 5 and 10°C. Acidity, pH and L. casei viability were evaluated in the different treatments. Milk fermented for 18 hours did not show adequate parameters for this product. Milk fermented for 22 and 24 hours presented adequate acidity and pH. Storage time and temperature influenced these parameters. The L. casei initial viability was greater than 9 log CFU mL-1 and the final was greater than 8 log CFU mL-1, with influence from acidity.
O texto discute a questão do brincar na educação infantil. O objetivo é compreender de que modo as professoras percebem o brincar e sua relação com o reconhecimento da diversidade. São apresentados ...resultados de uma pesquisa etnográfica que teve como norte os estudos sociais da infância com contributos da Sociologia da Infância. Os procedimentos de coleta de dados foram a observação participante, a revisão da literatura e a entrevista semiestruturada realizada com as docentes que atuam junto à turma pesquisada e com a equipe de direção. A permanência da pesquisadora em campo durou aproximadamente seis meses junto a uma turma de crianças na faixa etária dos cinco aos seis anos de idade, que frequentavam uma instituição pública municipal de educação infantil. Percebeu-se que o brincar na educação infantil é importante no processo de aprendizagem e desenvolvimento e que ele contribui efetivamente para a formação humana, possibilitando às crianças conviverem em meio a conflitos e situações de reconhecimento do outro, assim como produzindo situações nas quais as docentes são desafiadas a assegurar os direitos das novas gerações.
O leite de búfala foi fermentado por Lactobacillus casei, com diferentes concentrações de açúcar e tempos de fermentação, e estocado durante 30 dias a 5 e 10°C. Avaliaram-se a acidez, o pH e a ...viabilidade de L. casei nos diferentes tratamentos. O leite fermentado por 18 horas não apresentou os parâmetros requeridos para o produto, enquanto os fermentados por 22 e 24 horas apresentaram acidez e pH adequados. O tempo e a temperatura de estocagem influenciaram esses parâmetros. A viabilidade de L. casei inicial foi maior que 9 log UFC mL-1 e a final, maior que 8 log UFC mL-1, com influência da acidez.
Buffalo milk fermented by Lactobacillus casei was elaborated with different sugar concentrations and fermentation times, and stored during 30 days at 5 and 10°C. Acidity, pH and L. casei viability were evaluated in the different treatments. Milk fermented for 18 hours did not show adequate parameters for this product. Milk fermented for 22 and 24 hours presented adequate acidity and pH. Storage time and temperature influenced these parameters. The L. casei initial viability was greater than 9 log CFU mL-1 and the final was greater than 8 log CFU mL-1, with influence from acidity.
O leite de búfala foi fermentado por Lactobacillus casei, com diferentes concentrações de açúcar e tempos de fermentação, e estocado durante 30 dias a 5 e 10°C. Avaliaram-se a acidez, o pH e a ...viabilidade de L. casei nos diferentes tratamentos. O leite fermentado por 18 horas não apresentou os parâmetros requeridos para o produto, enquanto os fermentados por 22 e 24 horas apresentaram acidez e pH adequados. O tempo e a temperatura de estocagem influenciaram esses parâmetros. A viabilidade de L. casei inicial foi maior que 9 log UFC mL-1 e a final, maior que 8 log UFC mL-1, com influência da acidez.Buffalo milk fermented by Lactobacillus casei was elaborated with different sugar concentrations and fermentation times, and stored during 30 days at 5 and 10°C. Acidity, pH and L. casei viability were evaluated in the different treatments. Milk fermented for 18 hours did not show adequate parameters for this product. Milk fermented for 22 and 24 hours presented adequate acidity and pH. Storage time and temperature influenced these parameters. The L. casei initial viability was greater than 9 log CFU mL-1 and the final was greater than 8 log CFU mL-1, with influence from acidity.
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.
Made available in DSpace on 2013-07-15T23:32:21Z ...(GMT). No. of bitstreams: 0
PDF
