Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

FEMS Yeast Research

Volumn 7, Issue 6, 2007, Pages 966-972

  Schwan, Rosane F ^a   Almeida, Euziclei G ^a   Souza Dias, Maria Aparecida G ^a   Jespersen, Lene ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

D1 D2 sequencing; Indigenous food; Rice cassava fermentation; Yeasts

Indexed keywords

DNA 26S; PROTEIN SUBUNIT; RIBOSOME RNA;

ARTICLE; BIODIVERSITY; BLASTOMYCOSIS; BRAZIL; CANDIDA INTERMEDIA; CANDIDA PARAPSILOSIS; CANDIDA TROPICALIS; CASSAVA; COLONY FORMING UNIT; CONTROLLED STUDY; CROP PRODUCTION; DNA SEQUENCE; EXOPHIALA DERMATIDIS; FERMENTATION; FERMENTED PRODUCT; FUNGAL STRAIN; INDIGENOUS PEOPLE; INOCULATION; MICROORGANISM DETECTION; NATIVE SPECIES; NONHUMAN; PICHIA GUILLIERMONDII; PROTEIN DOMAIN; RICE; SACCHAROMYCES CEREVISIAE; STRAIN IDENTIFICATION; TRICHOSPORON ASAHII; YEAST;

BIODIVERSITY; BRAZIL; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MANIHOT; MYCOLOGICAL TYPING TECHNIQUES; ORYZA SATIVA; RNA, RIBOSOMAL; YEASTS;

CANDIDA INTERMEDIA; CANDIDA PARAPSILOSIS; CANDIDA TROPICALIS; EXOPHIALA; MANIHOT ESCULENTA; PICHIA GUILLIERMONDII; SACCHAROMYCES CEREVISIAE; TRICHOSPORON ASAHII; ZEA MAYS;

EID: 34547870143     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2007.00241.x     Document Type: Article

References (24)

1. Abliz P, Fukushima K, Takizawa K Nishimura K (2004) Identification of pathogenic dematiceous fungi and related taxa based on large subunit ribosomal DNA D1/D2 domain sequence analysis. FEMS Immunol Med Microbiol 40 : 41 49.
2. Aidoo KE, Nout MJR Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6 : 30 39.
3. Ampe F, ben-Omar N, Moizan C, Wacher C Guyot JP (1999) Polyphasic study of the spatial distribution of microorganisms in mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Appl Environ Microbiol 65 : 5464 5473.
4. AOAC (1995) Official Methods of Analysis of the Association of Official Analytical Chemists, 16th edn. AOAC, Washington, DC.
5. Barnett JA, Payne RW Yarrow D (2000) Yeast - Characteristic and Identification, 3rd edn. Cambridge University Press, Cambridge.
6. ben Omar N Ampe F (2000) Microbial community dynamics during production of the Mexican fermented maize dough Pozol. Appl Environ Microbiol 66 : 3664 3673.
7. Brauman AS, Kéléké M, Malonga E, Miambi Ampe F (1996) Microbiological characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Appl Environ Microbiol 62 : 2854 2858.
8. Carvalho EP, Canhos VP, Vilela ER, Asqueri ER Carvalho HP (1999) Determinacion de la flora microbiana de la fecula de yuca fermentada (polvilho azedo) durante las diferentes etapas de processamiento. Alimentaria, Madrid 305 : 97 103.
9. Coulin P, Farah Z, Assanvo J, Spillmann H Puhan Z (2006) Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. Int J Food Microbiol 106 : 131 136.
10. de Almeida PF, Moraes IO, Castro RC Menezes TJB (1993) Fermentação de mandioca para produção de puba carimã. Ciência e Tecnologia de Alimentos, Brazil 13 : 113 120.
11. Fagbemi AO Ijah UJJ (2006) Microbial population and biochemical changes during production of protein-enriched fufu. World J Microbiol Biotechnol 22 : 635 640.
12. Jespersen L, Nielsen DS, Honholt S Jakobsen M (2005) Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Res 5 : 441 453.
13. Kurtzman CP Fell JW (1998) The Yeasts: A Taxonomic Study, 4th edn. Elsevier, Amsterdam.
14. Kurtzman CP Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73 : 331 371.
15. Lacerda ICA, Miranda RL, Borelli BM, Nunes AC, Nardi RMD, Lachance MA Rosa CA (2005) Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil. Int J Food Microbiol 105 : 213 219.
16. Laluce C, Bertolini MC, Hernández JR, Martín AV Martín A (1988) New amylolytic yeast strains for starch and dextrin fermentation. Appl Environ Microbiol 54 : 2447 2451.
17. Melatti JC (1983) Índios do Brasil. Editora Hucitec, 48th edn São Paulo, Brazil.
18. Nout MJR Sarkar PK (1999) Lactic acid fermentation in tropical climates. Antonie van Leeuwenhoek 76 : 395 401.
19. Oyewole OB (2001) Characteristics and significance of yeasts involvement in cassava fermentation for 'fufu' production. Int J Food Microbiol 65 : 213 218.
20. Ribeiro D (1982) Os índios e a civilização: a integração das populações indígenas no Brasil moderno. In: Editora Vozes, 4th edn, pp. 509. Petrópolis, Rio de Janeiro, Brazil.
21. Schwan RF, Mendonça A, Silva JJ, Rodrigues V Wheals AE (2001) Microbiology and physiology of cachaça (aguardente) fermentations. Antonie van Leeuwenhoek 1 : 1 8.
22. Silva CF, Schwan RF, Dias ES Wheals AE (2000) Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Int J Food Microbiol 60 : 251 260.
23. Silveira IA, Carvalho EP, Pilon L Schwan RF (2000) Aspectos gerais e microbiológicos da fermentação da fécula de mandioca para produção de polvilho azedo. Rev Higiene Alimentar, São Paulo 14 : 26 31.
24. Wagley C (1988) Lágrimas de boas vindas; Os Índios Tapirapé do Brasil Central. Editora da Universidade de São Paulo, São Paulo, Brazil, São Paulo.