Journal Article
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Food Microbiology
Food Microbiol.
Apr
46
210
217
LR: 20151119; CI: Copyright (c) 2014; JID: 8601127; OTO: NOTNLM; 2014/03/25 [received]; 2014/08/08 [revised]; 2014/08/11 [accepted]; 2014/08/27 [aheadofprint]; ppublish
England
1095-9998; 0740-0020
PMID: 25475287
eng
Journal Article; Research Support, Non-U.S. Gov't; IM
10.1016/j.fm.2014.08.009 [doi]
Unknown(0)
25475287
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.
Elsevier Ltd
Puerari,C., Magalhaes-Guedes,K.T., Schwan,R.F.
Food Sciences Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: puerariclaudia@gmail.com.; Biology Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: karynamagat@gmail.com.
20140827
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2015