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Physicochemical and microbiological description of Caxiri – a cassava and corn alcoholic beverage
Author(s) -
Miguel Maria Gabriela C. P.,
Collela Carolina F.,
Almeida Euziclei G.,
Dias Disney R.,
Schwan Rosane F.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12921
Subject(s) - food science , chemistry , lactobacillus fermentum , fermentation , furfural , lactobacillus helveticus , ethanol fermentation , ethanol , sucrose , fructose , bacillus subtilis , lactobacillus , lactic acid , biology , lactobacillus plantarum , bacteria , organic chemistry , catalysis , genetics
Summary Caxiri is a fermented alcoholic beverage made from cassava, corn and sweet potatoes by indigenous people in Brazil. S accharomyces cerevisiae Rhodotorula mucilaginosa, Lactobacillus fermentum, Bacillus subtilis and L. helveticus were the main microbial species detected. Maltose was the main carbohydrate found (19.12 g L −1 ), and lactic acid (15.09 g L −1 ) and ethanol (92.16 g L −1 ) were also found in high concentrations. Gas chromatography‐flame ionisation detector was used to identify thirteen volatile compounds. Among these volatiles, the higher concentrations were decanoic acid (123.04 μg L −1 ) for the acids, diethyl malate (88.32 μg L −1 ) for the esters, furfural (109.31 μg L −1 ) for the aldehydes, 2‐phenylethanol (1022.76 μg L −1 ) for the alcohols and 1,1‐diethoxyethane (226.24 μg L −1 ) for the others. This study contributes to increasing knowledge of the microbiota present in the alcoholic fermentation produced from cassava, corn and sweet potatoes.