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

Research output: Contribution to journalJournal articlepeer-review

Standard

Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil. / Schwan, Rosane F.; Almeida, Euziclei G.; Souza-Dias, Maria Aparecida G.; Jespersen, Lene.

In: FEMS Yeast Research, Vol. 7, No. 6, 2007, p. 966-972.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Schwan, RF, Almeida, EG, Souza-Dias, MAG & Jespersen, L 2007, 'Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil', FEMS Yeast Research, vol. 7, no. 6, pp. 966-972. https://doi.org/10.1111/j.1567-1364.2007.00241.x

APA

Schwan, R. F., Almeida, E. G., Souza-Dias, M. A. G., & Jespersen, L. (2007). Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil. FEMS Yeast Research, 7(6), 966-972. https://doi.org/10.1111/j.1567-1364.2007.00241.x

Vancouver

Schwan RF, Almeida EG, Souza-Dias MAG, Jespersen L. Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil. FEMS Yeast Research. 2007;7(6):966-972. https://doi.org/10.1111/j.1567-1364.2007.00241.x

Author

Schwan, Rosane F. ; Almeida, Euziclei G. ; Souza-Dias, Maria Aparecida G. ; Jespersen, Lene. / Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil. In: FEMS Yeast Research. 2007 ; Vol. 7, No. 6. pp. 966-972.

Bibtex

@article{0d3211b0a1c411ddb6ae000ea68e967b,
title = "Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirap{\'e} people of Brazil",
abstract = "The Tapirap{\'e} people of the Tapi'it{\~a}wa tribe of Brazil produce several fermented foods and beverages, one of which is called 'cauim'. This beverage usually makes up the main staple food for adults and children. Several substrates are used in its production, including cassava, rice, corn, maize and peanuts. A fermentation using rice and cassava was conducted, and samples were collected at 4-h intervals for microbial analysis. The yeast population was low at the beginning of the fermentation and reached 6.9 x 10(7) CFU mL(-1) after 48 h. During the fermentation process common yeast species were identified by sequencing of the D1/D2 domain of the large-subunit (26S) rRNA gene. The predominant yeast species found was Candida tropicalis. Candida intermedia, Candida parapsilosis, Pichia guilliermondii, Saccharomyces cerevisiae and Trichosporon asahii were also found in high numbers during the fermentation. Exophiala dermatidis, often associated with blastomycosis, was found in the mass before inoculation and during the initial stages of the fermentation. Examination of these indigenous fermented foods may provide clues as to how food production and preservation can be expanded and thereby contribute to improve nutrition in native tribes in the region.",
keywords = "Former LIFE faculty, yeasts; indigenous food; rice–cassava fermentation; D1/D2 sequencing",
author = "Schwan, {Rosane F.} and Almeida, {Euziclei G.} and Souza-Dias, {Maria Aparecida G.} and Lene Jespersen",
year = "2007",
doi = "10.1111/j.1567-1364.2007.00241.x",
language = "English",
volume = "7",
pages = "966--972",
journal = "FEMS Yeast Research",
issn = "1567-1356",
publisher = "Oxford University Press",
number = "6",

}

RIS

TY - JOUR

T1 - Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

AU - Schwan, Rosane F.

AU - Almeida, Euziclei G.

AU - Souza-Dias, Maria Aparecida G.

AU - Jespersen, Lene

PY - 2007

Y1 - 2007

N2 - The Tapirapé people of the Tapi'itãwa tribe of Brazil produce several fermented foods and beverages, one of which is called 'cauim'. This beverage usually makes up the main staple food for adults and children. Several substrates are used in its production, including cassava, rice, corn, maize and peanuts. A fermentation using rice and cassava was conducted, and samples were collected at 4-h intervals for microbial analysis. The yeast population was low at the beginning of the fermentation and reached 6.9 x 10(7) CFU mL(-1) after 48 h. During the fermentation process common yeast species were identified by sequencing of the D1/D2 domain of the large-subunit (26S) rRNA gene. The predominant yeast species found was Candida tropicalis. Candida intermedia, Candida parapsilosis, Pichia guilliermondii, Saccharomyces cerevisiae and Trichosporon asahii were also found in high numbers during the fermentation. Exophiala dermatidis, often associated with blastomycosis, was found in the mass before inoculation and during the initial stages of the fermentation. Examination of these indigenous fermented foods may provide clues as to how food production and preservation can be expanded and thereby contribute to improve nutrition in native tribes in the region.

AB - The Tapirapé people of the Tapi'itãwa tribe of Brazil produce several fermented foods and beverages, one of which is called 'cauim'. This beverage usually makes up the main staple food for adults and children. Several substrates are used in its production, including cassava, rice, corn, maize and peanuts. A fermentation using rice and cassava was conducted, and samples were collected at 4-h intervals for microbial analysis. The yeast population was low at the beginning of the fermentation and reached 6.9 x 10(7) CFU mL(-1) after 48 h. During the fermentation process common yeast species were identified by sequencing of the D1/D2 domain of the large-subunit (26S) rRNA gene. The predominant yeast species found was Candida tropicalis. Candida intermedia, Candida parapsilosis, Pichia guilliermondii, Saccharomyces cerevisiae and Trichosporon asahii were also found in high numbers during the fermentation. Exophiala dermatidis, often associated with blastomycosis, was found in the mass before inoculation and during the initial stages of the fermentation. Examination of these indigenous fermented foods may provide clues as to how food production and preservation can be expanded and thereby contribute to improve nutrition in native tribes in the region.

KW - Former LIFE faculty

KW - yeasts; indigenous food; rice–cassava fermentation; D1/D2 sequencing

U2 - 10.1111/j.1567-1364.2007.00241.x

DO - 10.1111/j.1567-1364.2007.00241.x

M3 - Journal article

C2 - 17697080

VL - 7

SP - 966

EP - 972

JO - FEMS Yeast Research

JF - FEMS Yeast Research

SN - 1567-1356

IS - 6

ER -

ID: 8108453