Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

摘要: Caxiri is a traditional fermented alcoholic beverage produced from cassava and sweet potatoes by the indigenous Juruna or Yudja people in Brazil. Our results showed that caxiri fermentation invariably associated with following: (i) an increase total microbial population, yeast being largest group detected; (ii) decrease reducing sugars, malic, tartaric, succinic, oxalic propionic acid; (iii) final product characterised high content of ethanol concentration lactic acid. The community dynamics were investigated culture-based culture-independent approaches. Fermentation was assisted complex changed structure composition during fermentative process. bacterial population ranged 3.05 to 5.33 log/mL, varied 3.27 log CFU/mL 7.34 CFU/mL, showing yeasts dominated process after 48 h. A 343 colonies bacteria 205 isolated initially grouped Amplified Ribosomal DNA Restriction Analysis (ARDRA) biochemical features. Phylogenetic analysis 16S rRNA gene sequences representative isolates mainly represented endospore-forming low-G+C Gram-positive bacilli (Bacillus spp.; 61.5% isolates), Bacillus pumilus, spp. cereus group), subtilis main species identified. Sphingomonas sp. Pediococcus acidilactici also found. dominant identified Saccharomyces cerevisiae. Rhodotorula mucilaginosa, Pichia membranifaciens, guilliermondii Cryptococcus luteolus According Polymerase Chain Reaction Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis, communities present probably raw materials, ambient on utensils used preparation. indicated necessity combine both culture-dependent methods for better description starch fermentations. Also, pH values decreased 4.76 3.15 fermentation. 83.9 g/L acid reached 27.89 end