Open AccessOBTENÇÃO DE FERMENTO A PARTIR DO CULTIVO DE LEVEDURAS SELVAGENS ORIUNDAS DA BATATA INGLESA
Author(s) -
Luiz Henrique Fernandes da Silva,
Angela Cristina Gomes,
Dionilso Osvaldo Fiori Júnior,
Rogério Giuffrida
Publication year - 2018
Publication title -
colloquium vitae
Language(s) - English
Resource type - Journals
ISSN - 1984-6436
DOI - 10.5747/cv.2018.v10.nesp5.000346
Subject(s) - yeast , fermentation , microorganism , food science , chemistry , bacteria , biology , biochemistry , genetics
Considered a cheap and very energetic food, bread is part of the gastronomy of various cultures.In its manufacture it is made use of fermentative process and it is in this activity that the naturalfermentation is put in doubt as to its sanitary and fermentative standards, being changed then bythe commercial biological yeast. The objective of this study was characterized by the production ofnatural yeast through the fermentation of the English potato with microorganisms present in thetuber itself. The methodology for the production of yeast was based on empirical knowledge andthe identification of the types of microorganisms through microbiological analyzes. The resultsdemonstrated the use of the potato as a fermentation base and the analyzes excluded pathogenicmicroorganisms, verifying the presence of yeasts and mesophilic bacteria common to the medium.Thus, it is possible to emphasize that this artisanal process does not present problems with regardto the sanity of the final product, in addition to providing a valuable historical cultural culinaryheritage.