Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn | Zendy

Freitas Schwan Rosane | Zendy; Cristina Cláudia | Zendy; Rabelo Rios Martins Santos Marianna | Zendy; Whasley Ferreira Duarte | Zendy

Open Access

Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn

Author(s) -

Freitas Schwan Rosane,

Cristina Cláudia,

Rabelo Rios Martins Santos Marianna,

Whasley Ferreira Duarte

Publication year - 2014

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr2013.6240

Subject(s) - fermentation , weissella , food science , temperature gradient gel electrophoresis , chemistry , lactic acid , population , bacteria , lactobacillus , biology , leuconostoc , biochemistry , 16s ribosomal rna , genetics , demography , sociology , gene

-1 and were the predominant group; acetic acid bacteria were also observed at the onset of fermentation (3.82 log CFU ml -1 ). The population of lactic acid bacteria was 3.7 log CFU ml -1 and remained constant throughout the fermentation. The denaturing gradient gel electrophoresis (DGGE) bands were identified as Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus spp. (Bacillus cereus group), B. subtilis, Streptomyces sp., Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria and Weissella confusa, in addition to uncultivable bacteria. The most abundant carbohydrate in the substrate was maltose (38 g L -1 at the beginning of fermentation). Acetic and lactic acids were the principal acids found by high

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