Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast.

摘要: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food products that promote health, but they still produced by natural fermentation. In the present work, Lactobacillus fermentum CCMA 0215 isolated from cassava beverage yakupa was used as single or mixed starter culture with five different yeast strains (Torulaspora delbrueckii 0234 0235, Pichia caribbica 0198, Saccharomyces cerevisiae 0232 0233) to ferment cassava. Fermentations using each were also performed. The microbial population metabolites during fermentation investigated. all assays, inoculated microorganisms cassava, judged lowering pH 6.0 4.0-5.0 within 24h. Lactic acid bacteria (LAB) increased main organic produced, reaching a maximum value 4.5g/L at 24h in co-culture L. T. 0234. Other acids, such malic, tartaric, succinic detected low concentrations (less than 0.5g/L). Ethanol glycerol assays yeasts (single co-cultured LAB), concentration approximately 2.3g/L 0.6g/L, respectively. Twenty-two volatile compounds after 48h fermentation, varying widely between co-cultures. 2-phenylethyl alcohol, 1-butanol, 3-methyl (isoamyl alcohol), acetoin This study demonstrated co-cultures LAB had ability improve aroma profile final product safety pH.