Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization

Abstract

Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent techniques. The nutritional composition and metabolite profiles were analyzed, and species belonging to lactic acid bacteria (LAB) and yeasts were detected. The LAB group detected by culture-dependent analysis included Enterococcus hormaechei and Leuconostoc lactis. Polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE) detected additional Propionibacterium avidum, Acetobacter spp., and uncultured bacteria. Pichia caribbica and Pichia guilliermondii were detected in a culture-dependent method, and Pichia caribbica was confirmed by PCR-DGGE analysis. The pH value of the beverage was 6.2. The nutritional composition was as follows: 16.47 ± 0.73 g 100 mL-1 dry matter, 2.2 ± 0.0 g 100 mL-1 fat, 3.36 ± 0.44 g 100 mL-1 protein, and 10.87 ± 0.26 g 100 mL-1 carbohydrate. The metabolites detected were 2.69 g L-1 succinic acid, 0.9 g L-1 acetic acid, 0.49 g L-1 citric acid, 0.52 g L-1 ethanol, and 0.4 g L-1 glycerol. This is the first study to identify microbial diversity in bacaba chicha spontaneous fermentation. This study is also the starting step in the immaterial record of this Brazilian indigenous beverage prepared from bacaba fruit.

Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel

“…It produces a purple fruit (bacaba), very similar to açaí (Euterpe oleracea Mart.) (FINCO et al, 2012;PUERARI et al, 2015).…”

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

“…Another acid present is acetic acid and it occurs throughout the fermentation process due to the production of ethanol that has been produced since the beginning, with its production declining after 24 hours. Ethanol concentrations of 5 ug/mL have been estimated between 12 and 24 hours of fermentation (Faria-Oliveira et al, 2015;Freire et al, 2015;Puerari et al, 2015).…”

Production of rice cereal-based Kefir beverage

“…DNA extraction was performed according to the manufacturing instructions. The bacterial community DNA was amplified with primers 338fgc and 518r spanning the V3 region of the 16S rDNA gene (Puerari et al, 2015). The yeast community DNA was amplified using the primers NS3 and YM951r (Magalhães et al, 2010b).…”