Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the acti...Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the active microbiota involved in its fermentation,and the application of starter cultures remains an unexplored area.Understanding the microbial dynamics of this process is essential for improving product consistency,safety,and quality.To address this gap,this study investigated the microbial profile of fermented cassava wastewater(manipueira)during tucupi production using a shotgun metaproteomic approach.The fermentation process was analyzed over 24 h,focusing on identifying the active microbiota and its response to the addition of Pediococcus acidilactici as a starter culture.The results showed that fermentation was dominated by lactic acid bacteria such as Lactobacillus,Lactococcus,and Limosilactobacillus,alongside yeasts such as Yarrowia,Saccharomyces,and Schizosaccharomyces.The inclusion of P.acidilactici promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis.However,potential bacterial contaminants such as Clostridium,Staphylococcus,and Streptococcus were detected in both fermentation settings,emphasizing the need for appropriate management strategies to ensure food safety.These findings provide crucial insights into the active microbiota involved in tucupi fermentation,highlighting the role of lactic acid bacteria and the impact of the starter culture.Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi,contributing to the development of controlled fermentation processes for this culturally significant product.展开更多
基金funded by the Vale Institute of Technology-Sustainable Development,Belem,Para,Brazil and Banco da Amazonia S.A.(Basa/Brasil,Contract Number 2022-230)support of the Coordination for the Improvement of Higher Education Personnel(CAPES)for the scholarship grant and the Graduate Program in Biotechnology Applied to Agriculture at the Federal Rural University of the Amazon(UFRA)and the National Council for Scientific and Tech-nological Development(CNPq/Brazil)for providing master scholarship(Carla Danielle Gama Brício Feio,Process number 161678/2021-1).
文摘Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the active microbiota involved in its fermentation,and the application of starter cultures remains an unexplored area.Understanding the microbial dynamics of this process is essential for improving product consistency,safety,and quality.To address this gap,this study investigated the microbial profile of fermented cassava wastewater(manipueira)during tucupi production using a shotgun metaproteomic approach.The fermentation process was analyzed over 24 h,focusing on identifying the active microbiota and its response to the addition of Pediococcus acidilactici as a starter culture.The results showed that fermentation was dominated by lactic acid bacteria such as Lactobacillus,Lactococcus,and Limosilactobacillus,alongside yeasts such as Yarrowia,Saccharomyces,and Schizosaccharomyces.The inclusion of P.acidilactici promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis.However,potential bacterial contaminants such as Clostridium,Staphylococcus,and Streptococcus were detected in both fermentation settings,emphasizing the need for appropriate management strategies to ensure food safety.These findings provide crucial insights into the active microbiota involved in tucupi fermentation,highlighting the role of lactic acid bacteria and the impact of the starter culture.Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi,contributing to the development of controlled fermentation processes for this culturally significant product.
