Brazilian Journal of Microbiology Brazilian Journal of Microbiology
Braz J Microbiol 2018;49:823-31 - Vol. 49 Num.4 DOI: 10.1016/j.bjm.2018.02.001
Biotechnology and Industrial Microbiology
Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
Fernanda Corrêa Leal Penidoa,, , Fernanda Barbosa Pilób, Sávio Henrique de Cicco Sandesc, Álvaro Cantini Nunesc, Gecernir Colena, Evelyn de Souza Oliveiraa, Carlos Augusto Rosab, Inayara Cristina Alves Lacerdaa
a Universidade Federal de Minas Gerais, Faculdade de Farmácia, Departamento de Alimentos, Belo Horizonte, MG, Brazil
b Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Departamento de Microbiologia, Belo Horizonte, MG, Brazil
c Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Departamento de Biologia Geral, Belo Horizonte, MG, Brazil
Received 18 May 2017, Accepted 05 February 2018
Abstract

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch.

Keywords
Lactic acid bacteria, Yeasts, Starter cultures, Fermentation, Bakery products
Braz J Microbiol 2018;49:823-31 - Vol. 49 Num.4 DOI: 10.1016/j.bjm.2018.02.001