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Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

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Abstract

Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this work the microbial dynamics and metabolites involved in yakupa fermentation were investigated by PCR-denaturing gradient gel electrophoresis and chromatography analysis, respectively. The lactic acid bacteria (LAB) population was higher than yeast in the beginning of fermentation (5 log CFU mL−1 and 3 log CFU mL−1, respectively) and after 36 h both population increased reaching 7 log CFU mL−1, remaining constant until 60 h. Culture dependent and independent methods in combination identified the bacteria Lactobacillus fermentum, L. plantarum, Weissela cibaria and W. confusa, and yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. Maltose (41.2 g L−1), ethanol (6.5 g L−1) and lactic acid (7.8 g L−1) were the most abundant compounds identified by high performance liquid chromatography. Aldehydes, acids, alcohols and esters were identified by gas chromatography flame ionization detection. By the metabolites and PCA analysis we may assign the beverage’s flavor to the microbial metabolism. Heterolactic LAB and S. cerevisiae dominated the yakupa fermentation, being responsible for the organoleptic characteristics of the final product. This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yakupa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations.

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Acknowledgments

The authors thank C. C A A Santos for collecting samples at Indian Tribe Juruna, Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for financial and scholarship support.

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Authors and Affiliations

  1. Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil

    Ana Luiza Freire, Cintia Lacerda Ramos, Whasley Ferreira Duarte & Rosane Freitas Schwan

  2. Department of Biology, Federal University of Mato Grosso, Cuiabá, MT, 78060-900, Brazil

    Euziclei Gonzaga de Almeida

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  1. Ana Luiza Freire
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  2. Cintia Lacerda Ramos
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Correspondence to Rosane Freitas Schwan.

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Freire, A.L., Ramos, C.L., de Almeida, E.G. et al. Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World J Microbiol Biotechnol 30, 567–577 (2014). https://doi.org/10.1007/s11274-013-1476-0

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