Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians
Introduction
Cassava, Manihot esculenta, Crantz is an enlarged root indigenous to Northern Amazon, South America and is widely cultivated in tropical countries. Cassava tubers are mainly used for human nutrition as fermented products and therefore are a staple food and the most subsistence crop in the world tropics. Cassava fermentation processes are adequate for reduction of its toxic cyanogenic glucosides, for preservation and improving product flavour and aroma (Holzapfel, 1997). Indigenous knowledge of ethnic people living in the North and Eastern regions of Brazil on production of fermented food is worthy of documentation. Several Brazilian tribes (Araweté, Kayapó, Karajá, Javaé and Tapirapé) utilize small-scale fermentation for root preservation and for elaboration of cassava fermented dishes and foods (Wagley, 1988). Some tribes use fermentative processes to produce fermented food and beverages with nutritional value, as stimulant and for medical and mythical purposes (Wagley, 1988).
Making these fermented products is based upon old empirical knowledge, which is transferred from generation to generation (Melatti, 1983). The Tapirapé Indians make non-alcoholic beverages, which are fermented initiating from other than cassava substrates, by different techniques and processes, resulting in a beverage named ‘cauim’ (kawí) (Baldus, 1970). To prepare ‘cauim’ beverage cassava roots are allowed to ferment for three to five days in running water to soften the skin. After this time the cassava tubers are peeled, cut in small pieces and sun dried. The dried pieces are then grated into flour. This flour mixed with water is cooked for about 2 h and then cooled at room temperature. When the porridge is cold an inoculum is added to initiate the fermentative process, which usually takes 24 to 48 h. The inoculum is obtained from a fluid resulting from chewing sweet potato by female Indians. Usually ‘cauim’ is consumed in daily meals by Tapirapé Indians by adults and children, particularly it is the main food for infants under two years.
Unfortunately there are no previous studies on the microbiota involved on ‘cauim’ fermentation. However, many different bacteria species have been isolated from several fermented cassava products. Cassava is an important substrate for many fermented foods that are widely consumed in Brazil, Asia and Africa. Lactic acid bacteria are often reported to be involved with cassava and cereals fermentations (Nout and Sarkar, 1999). Leuconostoc mesenteroides subsp. mesenteroides was the dominant strain isolated in attiéké product (Coulin et al., 2006). Lactobacillus plantarum, L. fermentum, L. pentosus, and L. mesenteroides have been reported as the main bacteria isolated from agbelima and fufu (Amoa-Awua et al., 2005, Fagbemi and Ijah, 2006, Amoa-Awua et al., 1996). Bacillus species have been reported in cassava fermentation and according to Amoa-Awua and Jakobsen (1995) Bacillus subtilis was the dominant specie and could be responsible for the textural breakdown of cassava tissue during agbelima production.
There is no published information on the microbiology of the fermented food and beverage produced by Brazilian Ameridians, therefore the aim of this study was to characterize and identify the bacteria populations present in cauim made from cassava.
Section snippets
Fermented beverage
The cauim was prepared by the local Amerindian Tapirapé-Tapi'itãwa tribe, situated next to the Urubu Branco (Mato Grosso, Brazil) mountain located 10.8° S and 51.3° W in the extreme north of Mato Grosso State. For cauim preparation cassava tubers were left in running water for three to four days to soften the skin. After retting the cassava tubers were peeled, sun dried, grated and ground. To start the preparation of the beverage, 2 kg of cassava flour and 1 kg of rice were added to
Identification of bacteria
The evolution of the microbial groups was examined throughout fermentation of cassava to produce cauim. Count of microbial population on different culture media from cassava fermentation is shown in Fig. 1. The total count varied from 5.8 to 10.2 log cfu/ml. Although the microbial load varied by 3.4 orders of magnitude, the proportions of the microbial types showed considerable consistency. Analysis revealed that bacteria were always most abundant than yeasts (Fig. 1). The trend for the total
Acknowledgements
Conselho Nacional de Desenvolvimento Científico e Tecnológico of Brasil (CNPQ) and Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) are acknowledged for financial support and for MSc scholarship for E.G. Almeida.
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