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Identification of microorganisms involved in the fermentation of cupuassu seeds (Theobroma grandiflorum Schum) by metagenomics and the relationship with the flavour compounds

Abstract

Cupuassu is one of the most popular native fruit of the Amazon region. Despite being abundant in the state of Amazonas, in most cases it occurs fruit losses by several factors, including lack of using good agricultural practices. In addition, the seeds are still considered residue, resulting in wasted material with high nutritional value. Through the fermentation process of the seeds it is possible to obtain a product with similar characteristics to chocolate, which can be called "cupulate". Considering the importance of this step for the formation of the compounds related to flavour and the lack of information about the microorganisms involved and the compounds formed in the fermentation of cupuassu seeds, the aim of this project is to explore the conditions of fermentation through the identification of the microoganisms involved in the fermentation process and its relation to the formation of the volatile compounds responsible for flavor. To this end, the research proposes the use of metagenomics, a molecular biology technique which consists of DNA sequencing for identification of new generation of collective microbial genomes present in samples collected from a given environment. It will allow the identification of the microorganisms present in the fermentation process and to explore the relationship with the flavor compounds. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RAMOS, SIMONE; SALAZAR, MARCELA; NASCIMENTO, LEANDRO; CARAZZOLLE, MARCELO; PEREIRA, GONCALO; DELFORNO, TIAGO; NASCIMENTO, MARISTELA; DE ALELUIA, TIAGO; CELEGHINI, RENATA; EFRAIM, PRISCILLA. Influence of pulp on the microbial diversity during cupuassu fermentation. International Journal of Food Microbiology, v. 318, APR 2 2020. Web of Science Citations: 0.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
EFRAIM, Priscilla. Influence of the microorganisms involved in the process of cupuassu fermentation (Theobroma grandiflorum Schum) on the flavor formation. 2015. Doctoral Thesis - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.

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