ABSTRACT
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.
Subject(s)
Humans , Chronic Disease/economics , Health Care Costs/statistics & numerical data , Health Expenditures/statistics & numerical data , Models, Econometric , State Government , Absenteeism , Centers for Disease Control and Prevention, U.S. , Cost of Illness , International Classification of Diseases , Medicaid/economics , Medicare/economics , Regression Analysis , United StatesABSTRACT
Cacau e chocolate são frequentemente atacados por diversas pragas que prosperam em climas quentes nas fábricas e armazéns, como também por predadores oportunistas, como ratos, baratas e formigas, cujos fragmentos podem ser incorporados durante a preparação da massa de chocolates. Foram analisadas 20 amostras de bombons de chocolate recheados, com vários tipos de recheios, para pesquisa de sujidades leves produzidos artesanalmente em Cuiabá-MT. O método utilizado foi o proposto pela Association of Official Analytical Chemists International: Método 965,38 (AOAC, 2000), com modificações. As amostras apresentaram contagens de 42 fragmentos de fibras sintéticas, 04 fragmentos de insetos, 12 matérias carbonizadas e 01 inseto inteiro. Sugere-se que seja requerida a ausência de materiais estranhos para que sejam mantidas condições de segurança do alimento e para que estes não ofereçam perigo à saúde humana. Pelos poucos trabalhos encontrados na literatura sobre a qualidade higiênica e sanitária de bombons de chocolate desenvolveu-se este trabalho, tendo como objetivo pesquisar sujidades leves em bombons de chocolate produzidos artesanalmente e associar ao risco de veiculação de enfermidades ao consumidor.