Cauim |
Cassava and sweet potato. |
Lactobacillus pentosus, L. plantarum, Corynebacterium xerose, C. amylocolatum, C. vitarumen, Bacillus cereus, B. licheniformis, B. pumilus, B. circulans and Paenibacillus macerans
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The sun-dried puba is grated and cooked to produce a porridge which, after adding chewed sweet potato, is left to ferment. |
Almeida et al. (2007)ALMEIDA, E.G., RACHID, C.C.T.C. and SCHWAN, R.F., 2007. Microbial population present in fermented beverage “cauim” produced by Brazilian Amerindians. International Journal of Food Microbiology, vol. 120, no. 1-2, pp. 146-151. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.06.020. PMid:17888538. http://dx.doi.org/10.1016/j.ijfoodmicro....
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May also contain rice, corn and peanuts |
Yakupa |
Cassava and sweet potato. |
Lactobacillus fermentum, L. plantarum, Weissela cibaria, W. confusa, Saccharomyces cerevisiae and Pichia kudriavzevii
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The sun-dried puba is mashed, dissolved in water and filtered to remove the fibers. The resulting liquid is cooked and added with grated sweet potato and put to ferment. |
Freire et al. (2015)FREIRE, A.L., RAMOS, C.L. and SCHWAN, R.F., 2015. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Research International, vol. 76, no. Pt 3, pp. 787-795. http://dx.doi.org/10.1016/j.foodres.2015.07.041. PMid:28455064. http://dx.doi.org/10.1016/j.foodres.2015...
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Caxiri |
Cassava and sweet potato. |
Bacillus pumilus, Bacillus cereus, Bacillus subtilis, Sphingomonas sp, Pediococcus acidilactici, Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Pichia membranifaciens, Pichia guilliermondii and Cryptococcus luteolus
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Roasted puba is mixed with water and grated sweet potato and left to ferment. |
Santos et al. (2012)SANTOS, C.C.A.A., ALMEIDA, E.G., MELO, G.V.P. and SCHWAN, R.F., 2012. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil. International Journal of Food Microbiology, vol. 156, no. 2, pp. 112-121. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.03.010. PMid:22497838. http://dx.doi.org/10.1016/j.ijfoodmicro....
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May also contain corn. |
Miguel et al. (2015)MIGUEL, M.G.C.P., COLLELA, C.F., ALMEIDA, E.G., DIAS, D.R. and SCHWAN, R.F., 2015. Physicochemical and microbiological description of Caxiri: a cassava and corn alcoholic beverage. International Journal of Food Science & Technology, vol. 50, no. 12, pp. 2537-2544. http://dx.doi.org/10.1111/ijfs.12921. http://dx.doi.org/10.1111/ijfs.12921...
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Tarubá |
Cassava |
Lactobacillus plantarum, L.brevis, Leuconostoc mesenteroides, Bacillus subtilis, Torulaspora delbrueckii, Pichia exigua, Candida rugosa, C. tropicalis, Pichia kudriavzevii, Wickerhamomyces anomalus and C. ethanolica
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The cassava mass is first fermented and then diluted in water. |
Ramos et al. (2015)RAMOS, C.L., SOUSA, E.S.O., RIBEIRO, J., ALMEIDA, T.M.M., SANTOS, C.C.A., ABEGG, M.A. and SCHWAN, R.F., 2015. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiology, vol. 49, pp. 182-188. http://dx.doi.org/10.1016/j.fm.2015.02.005. PMid:25846929. http://dx.doi.org/10.1016/j.fm.2015.02.0...
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Farinha dágua |
Cassava |
Lactobacillus spp, Streptococcus spp, Candida castellii, C. ethanolica, C. krusei, Pichia membranifaciens and Trichosporon asahii
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For the production of flour, the puba is grounded, pressed and roasted. |
Chisté and Cohen (2011)CHISTÉ, R.C. and COHEN, K.O., 2011. Influência da fermentação na qualidade da farinha de mandioca do grupo d’água. Acta Amazonica, vol. 41, no. 2, pp. 279-284. http://dx.doi.org/10.1590/S0044-59672011000200013. http://dx.doi.org/10.1590/S0044-59672011...
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Tucupi |
Cassava |
Lactobacillus fermentum, L. plantarum and low amounts of aerobic mesophilic bacteria, molds and yeasts. |
Manipueira (liquid obtained from pressing the grated cassava root) is left to ferment spontaneously for about 24 hours. At the end the fermented liquid is boiled for 30 to 60 min. |
Campos et al. (2019)CAMPOS, A.P.R., MATTIETTO, R.D.A. and CARVALHO, A.V., 2019. Optimization of parameters technological to process tucupi and study of product stability. Food Science and Technology, vol. 39, no. 2, pp. 365-371. http://dx.doi.org/10.1590/fst.30817. http://dx.doi.org/10.1590/fst.30817...
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Brito et al. (2022)BRITO, B.N.C., CHISTÉ, R.C., LOPES, A.S., GLORIA, M.B.A., CHAGAS JUNIOR, G.C.A. and PENA, R.S., 2022. lactic acid bacteria and bioactive amines identified during manipueira fermentation for Tucupi production. Microorganisms, vol. 10, no. 5, pp. 4-11. http://dx.doi.org/10.3390/microorganisms10050840. PMid:35630286. http://dx.doi.org/10.3390/microorganisms...
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Queijo do Marajó |
Milk |
Weissella sp., Streptococcus sp., Lactococcus sp., Leuconostoc sp, Pediococcus sp, Lactobacillus sp, and Enterococcus sp |
Buffalo milk is spontaneously fermented to produce a curd that is mixed with cream or butter and then cooked until it produces a homogeneous texture. |
Figueiredo et al. (2018)FIGUEIREDO, E.L., ANDRADE, N.J., PIRES, A.C.D.S., PEÑA, W.E.L. and FIGUEIREDO, H.M., 2018. Aspectos microbiológicos e higienicossanitários do queijo do Marajó, de leite de búfala: uma revisão. Brazilian Journal of Food Research, vol. 9, no. 4, pp. 47-60. http://dx.doi.org/10.3895/rebrapa.v9n4.7590. http://dx.doi.org/10.3895/rebrapa.v9n4.7...
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Cruz et al. (2020)CRUZ, B.E.V., NASCIMENTO, E.C., DA CRUZ, F.T. and CALVI, M.F., 2020. Redes sociais e preservação dos modos de produção de queijos artesanais da Ilha do Marajó, PA. Redes, vol. 25, no. 2, pp. 506-526. http://dx.doi.org/10.17058/redes.v25i2.14855. http://dx.doi.org/10.17058/redes.v25i2.1...
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Calugi |
Cassava, corn and sweet potato |
Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus cereus, B. subtilis, Streptomyces sp, Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria and Weissella confusa.
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Cassava roots are grated and squeezed to produce a wet mass that is cooked together with corn flour and water. After cooling, chewed sweet potato is added and left to ferment. |
Miguel et al. (2015)MIGUEL, M.G.C.P., COLLELA, C.F., ALMEIDA, E.G., DIAS, D.R. and SCHWAN, R.F., 2015. Physicochemical and microbiological description of Caxiri: a cassava and corn alcoholic beverage. International Journal of Food Science & Technology, vol. 50, no. 12, pp. 2537-2544. http://dx.doi.org/10.1111/ijfs.12921. http://dx.doi.org/10.1111/ijfs.12921...
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Tiquira |
Cassava |
Aspergillus niger, A. flavus, Rhizopus oryzae, Saccharomyces cerevisia.
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The beiju (cassava bread) is saccharified and fermented simultaneously by the action of native fungi and later distilled |
Savadogo et al. (2016)SAVADOGO, A., GUIRA, F. and TAPSOBA, F., 2016. Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction. Journal of Advances in Biotechnology, vol. 6, no. 2, pp. 858-866. http://dx.doi.org/10.24297/jbt.v6i2.4798. http://dx.doi.org/10.24297/jbt.v6i2.4798...
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Ribeiro et al. (2019)RIBEIRO, D.M.L., MOREIRA, L.R.D.M.O., MONTEIRO, C.D.A. and BEZERRA, C.W.B., 2019. Identification and saccharifying activity of wild microbial flora used in the manufacturing of Tiquira. Revista Virtual de Quimica, vol. 11, no. 6, pp. 1949-1960. http://dx.doi.org/10.21577/1984-6835.20190136. http://dx.doi.org/10.21577/1984-6835.201...
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