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Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis
Lacerda, Inayara C. A; Gomes, Fátima C. O; Borelli, Beatriz M; Faria Júnior, César L. L; Franco, Gloria R; Mourão, Marina M; Morais, Paula B; Rosa, Carlos A.
  • Lacerda, Inayara C. A; Universidade Federal de Minas Gerais. Faculdade de Farmácia. Departamento de Alimentos. Belo Horizonte. BR
  • Gomes, Fátima C. O; Centro Federal de Educação Tecnológica. Departamento de Química. Belo Horizonte. BR
  • Borelli, Beatriz M; Universidade Federal de Minas Gerais. Instituto de Ciências Biomédicas. Departamento de Microbiologia. Belo Horizonte. BR
  • Faria Júnior, César L. L; Universidade Federal de Minas Gerais. Instituto de Ciências Biomédicas. Departamento de Microbiologia. Belo Horizonte. BR
  • Franco, Gloria R; Universidade Federal de Minas Gerais. Instituto de Ciências Biomédicas. Departamento de Bioquímica. Belo Horizonte. BR
  • Mourão, Marina M; Universidade Federal de Minas Gerais. Instituto de Ciências Biomédicas. Departamento de Bioquímica. Belo Horizonte. BR
  • Morais, Paula B; Fundação Universidade Federal do Tocantins. Laboratório de Microbiologia Ambiental e Biologia. Palmas. BR
  • Rosa, Carlos A; Universidade Federal de Minas Gerais. Instituto de Ciências Biomédicas. Departamento de Microbiologia. Belo Horizonte. BR
Braz. j. microbiol ; 42(2): 650-657, Apr.-June 2011. tab
Article in English | LILACS | ID: lil-590011
ABSTRACT
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated that Leuconostoc citreum was the most prevalent species, representing 47.6 percent of the clones. After 27 days of fermentation, clones (GenBank accession numbers GQ999786 and GQ999788) related to unculturable bacteria were the most prevalent, representing 43.8 percent of the clones from the bacterial community analyzed. The clone represented by the sequence GQ999786 was the most prevalent at the end of the fermentation period. The majority of clones obtained from cachaça samples during the fermentation of sugar cane juice were from the genus Lactobacillus. Lactobacillus nagelli was the most prevalent at the beginning of the fermentation process, representing 76.9 percent of the clones analyzed. After 21 days, Lactobacillus harbinensis was the most prevalent species, representing 75 percent of the total clones. At the end of the fermentation period, Lactobacillus buchneri was the most prevalent species, representing 57.9 percent of the total clones. In the Minas cheese samples, Lactococcus lactis was the most prevalent species after seven days of ripening. After 60 days of ripening, Streptococcus salivarius was the most prevalent species. Our data show that these three fermentation processes are conducted by a succession of bacterial species, of which lactic acid bacteria are the most prevalent.


Full text: Available Index: LILACS (Americas) Type of study: Diagnostic study Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2011 Type: Article Affiliation country: Brazil Institution/Affiliation country: Centro Federal de Educação Tecnológica/BR / Fundação Universidade Federal do Tocantins/BR / Universidade Federal de Minas Gerais/BR

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Full text: Available Index: LILACS (Americas) Type of study: Diagnostic study Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2011 Type: Article Affiliation country: Brazil Institution/Affiliation country: Centro Federal de Educação Tecnológica/BR / Fundação Universidade Federal do Tocantins/BR / Universidade Federal de Minas Gerais/BR