PMID- 21839389
OWN - NLM
STAT- MEDLINE
DCOM- 20111206
LR  - 20151119
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 28
IP  - 7
DP  - 2011 Oct
TI  - Diversity of bacteria and yeast in the naturally fermented cotton seed and rice 
      beverage produced by Brazilian Amerindians.
PG  - 1380-6
LID - 10.1016/j.fm.2011.06.012 [doi]
AB  - Microorganisms associated with the fermentation of cotton seed and rice were 
      studied using a combination of culture-dependent and -independent methods. 
      Samples of the cotton seed and rice beverage were collected every 8 h during the 
      fermentation process for analysis of the microbiota present over 48 h. The lactic 
      acid bacteria (LAB) population reached values of approximately 8.0 log cfu/mL. A 
      total of 162 bacteria and 81 yeast isolates were identified using polyphasic 
      methods. LAB (Lactobacillus plantarum, Lactobacillus vermiforme, Lactobacillus 
      paracasei) were the most frequently isolated bacteria. Bacillus subtilis was 
      present from 16 h until the end of the fermentation process. A decrease in pH 
      value from 6.92 (0 h) to 4.76 (48 h) was observed, and the concentration of 
      lactic acid reached 24 g/L at the end of the fermentation process. DGGE 
      (denaturing gradient gel electrophoresis) was performed to determine the dynamics 
      of the communities of bacteria and yeast, and the analysis revealed a 
      predominance of LAB throughout the fermentation process. No changes were observed 
      in the yeast community. The yeast species detected were Candida parapsilosis, 
      Candida orthopsilosis, Clavispora lusitaniae and Rhodotorula mucilaginosa. Our 
      studies indicate that the DGGE technique combined with a culture-dependent method 
      is required to discern the dynamics in the fermentation of cotton seed and rice.
CI  - Copyright (c) 2011 Elsevier Ltd. All rights reserved.
FAU - Ramos, Cintia Lacerda
AU  - Ramos CL
AD  - Departamento de Biologia, Universidade Federal de Lavras, Lavras, MG, Brazil.
FAU - de Almeida, Euziclei Gonzaga
AU  - de Almeida EG
FAU - Freire, Ana Luiza
AU  - Freire AL
FAU - Freitas Schwan, Rosane
AU  - Freitas Schwan R
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20110629
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
SB  - IM
MH  - Beverages/*microbiology
MH  - Brazil
MH  - Denaturing Gradient Gel Electrophoresis
MH  - *Fermentation
MH  - Gossypium/*microbiology
MH  - Humans
MH  - Indians, South American
MH  - Lactobacillus/*isolation & purification
MH  - Oryza/*microbiology
MH  - Seeds/microbiology
MH  - Yeasts/*isolation & purification
EDAT- 2011/08/16 06:00
MHDA- 2011/12/13 00:00
CRDT- 2011/08/16 06:00
PHST- 2011/01/07 00:00 [received]
PHST- 2011/06/11 00:00 [revised]
PHST- 2011/06/22 00:00 [accepted]
PHST- 2011/08/16 06:00 [entrez]
PHST- 2011/08/16 06:00 [pubmed]
PHST- 2011/12/13 00:00 [medline]
AID - S0740-0020(11)00149-3 [pii]
AID - 10.1016/j.fm.2011.06.012 [doi]
PST - ppublish
SO  - Food Microbiol. 2011 Oct;28(7):1380-6. doi: 10.1016/j.fm.2011.06.012. Epub 2011 
      Jun 29.