Características bioquímicas, microbiológicas e tecnológicas de sourdoughs tipo II produzidos com uma única cepa de bactéria ácido lática
DOI:
https://doi.org/10.5433/1679-0359.2022v43n2p693Palavras-chave:
HS-SPME, Compostos voláteis, Culturas iniciadoras, Lactobacillus reuteri.Resumo
As características bioquímicas e a produção de compostos voláteis em 11 diferentes sourdough tipo II produzido com uma única cepa de bactérias do ácido láctico (BAL) em foi estudada. As amostras foram coletadas às 0, 6, 9, 12, 15, 18 e 24 h para análises de crescimento microbiano, pH, acidez titulável e produção de CO2. Durante as primeiras 12 h, as BAL entraram em fase estacionária, sendo observada a formação de ácidos orgânicos e carboxílicos, álcoois e ésteres. Embora a acidez seja uma característica importante do sourdough, neste trabalho o aumento do teor de ácido acético diminuiu o crescimento das leveduras e a capacidade de retenção de CO2 nas massas. Também foi observado que o principal carboidrato consumido pelas leveduras autóctones foi influenciado pela BAL adicionada (homo ou heterofermentativas), conforme observado pela análise de correlação. A maltose e a glicose apresentaram uma correlação forte e negativa com a densidade celular de levedura na massa fermentada por BAL homo e heterofermentativas, respectivamente. Além disso, a BAL teve efeito importante no perfil aromático, sendo os álcoois, aldeídos, alcanos, ácidos orgânicos e ésteres os principais compostos caracterizados. Ao todo, foram identificados 100 compostos voláteis diferentes; no entanto, cada massa apresentou um perfil volátil diferente. Este estudo mostra, pela primeira vez, a influência de uma única cepa de BAL nas características de sourdough tipo II.Downloads
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Referências
Alfonzo, A., Miceli, C., Nasca, A., Franciosi, E., Ventimiglia, G., Di Gerlando, R., Tuohy, K., Francesca,N., Moschetti, G., Settanni, L. (2017). Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. Food Microbiology, 62(1), 256-269. doi: 10.1016/j.fm.2016.10.014
Belitz, H. D., Grosch, W., & Schieberle, P. (2008). Food chemistry (vol. 6). Heidelberg: Springers.
Cappelle, L. Guylaine, M. Gänzle, & M. (2013). Gobbetti. History and Social Aspects of Sourdough In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (vol. 1, pp.1-10). Boston: Springer. doi: 10.1007/978-1-4614-5425-0
Clarke, I. C., Schober, J. T., Dockery, P., O’Sullivan, K., & Arendt, K. E. (2004). Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties. Cereal Chemistry, 81(3), 409-417. doi: 10.1094/CCHEM.2004.81.3.409
Codinã, G. G., Mironeasa, S., Voic, D. V., & Mironeasa, C. (2013). Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech Journal of Food Science, 31(1), 222-229. doi: 10.17221/216/2012-CJFS
Corsetti, A. (2013). Technology of sourdough fermentation and sourdough appplications. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (vol. 1, pp.85-103). Boston: Springer. doi: 10. 1007/978-1-4614-5425-0
Corsetti, A., Gobbetti, M., Balestrieri, F., Paoletti, F., Russi, L., & Rossi, J. (1998). Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science, 68(2), 347-351. doi: 10.1111/j. 1365-2621.1998.tb15739.x
Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tostic, N., & Gobbetti, M. (2001). Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology, 64(1-2), 95-104. doi: 10.1016/s0168-1605(00)00447-5
De Vuyst, L., & Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56. doi: 10.1016/j.tifs.2004.02.012
De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., & Weckx, S. (2009). Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology, 26(7), 666-675. doi: 10.1016/j.fm.2009.07.012.
Decock, P., & Cappelle, S. (2005). Bread technology and sourdough technology. Trends in Food Science & Technology, 16(1-3), 113-120. doi: 10.1016/j.tifs.2004.04.012
Demirbas, F., Ispirli, H., Kurnaz, A. A., Yilmaz, M. T., & Dertli, E. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT - Food Science and Technology, 79(1), 361-366. doi: 10.1016/j.lwt.2017.01.067
Esteve, C. C., De Barber, C. B., & Martínez Anaya, M. A., Esteve, C. C., De Barber, C. B., & Martínez Anaya, M. A. (1994). Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough. Journal of Food Science, 59(3) 629-633. doi: 10.1111/j.1365-2621.1994.tb05579.x
Fujisawa, T., Benno, Y., Yaeshima, T., & Mitsuoka, T. (1992). Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A3 (Johnson et al. 1980) with the type strain of Lactobacillus amylovorus (Nakamura 1981). International Journal Systematic Bacteriology, 42(3), 487-491. doi: 10.1099/00207713-42-3-487
Fuwa, H. A. (1954). A new method for microdetermonation of amylase activity by the use of amylase as the substrate. The Journal of Biochemistry, 41(5), 583-603. doi: 10.1093/oxfordjournals.jbchem.a126476
Gaglio, R., Barbera, M., Tesoriere, L., Osimani, A., Busetta, G., Matraxia, M., Attanzio, A., Restivo, I., Aquilanti, L., Settanni, L. (2021). Sourdough ciabatta bread enriched with powdered insects: physicochemical, microbiological, and simulated intestinal digesta functional properties. Innovative Food Science and Emerging Technologies, 72(1), 102755. doi: 10.1016/j.ifset.2021.102755
Ganzle, M. G., Ehmann, M., & Hammes, P. W. (1998). Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Applied and Environmental Microbiology, 64(7), 2616-2623. doi:10.1128/AEM.64.7.2616-2623.1998
Ganzle, M. G., Loponen, J., & Gobbetti, M. (2008). Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends in Food Science & Technology, 19(10), 513-521. doi: 10. 1016/j.tifs.2008.04.002
Guerzoni, M. E., Serrazanetti, D. I., Vernocchi, P., & Gianotti, A. (2013). Physiology and biochemistry of sourdough yeasts. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (pp. 155-181). Boston: Springer.
Guinee, T. P., Pudia, P. D., & Farkye, N. Y. (1993). Fresh acid-curd cheese varieties. In P. F. Fox (Ed.), Cheese Chemistry, Physics and Microbiology (vol. 2, pp. 363-419). London: Chapman & Hall.
Hammes, W. P., & Ganzle, M. G. (1998). Sourdough bread and related products. In B. J. B. Wood (Ed.), Microbiology of fermented foods (vol. 1, pp. 199-216). Boston: Springer.
Hammes, W. P., & Vogel, R. F. (1995). The genus Lactobacillus. In B. J. B. Wood, & W. H. Holzapfel (Eds.), The genera of lactic acid bacteria (pp. 19-54). Boston: Springer.
Huys, G., Daniel, H.-M., & De Vuyst, L. (2013). Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology. (pp. 105-154). Boston: Springer.
Lazo-Vélez, M. A., Garzon, R., Guardado-Félix, D., Serna-Saldivar, S. O., & Rosell, C. M. (2021). Selenized chickpea sourdoughs for the enrichment of breads. LWT - Food Science and Technology, 150(1), 112082-112030. doi: 10.1016/j.lwt.2021.112082
Manini, F., Casiraghi, M. C., Poutanen, K., Brasca, M., Erba, D., & Plumed-Ferrer, C. (2016). Characterization of lactic acid bacteria isolated from wheat bran sourdough. LWT - Food Science and Technology, 66(1), 275-283. doi: 10.1016/j.lwt.2015.10.045
Narendranath, N.V., Thomas, K.C., & Ingledew, W.M. (2001) Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. Journal of Industrial Microbiology & Biotechnology, 26(3), 171-177. doi: 10.1038/sj/jim/7000090
Nionelli, L., Curri, N., Curiel, J. A., Di Cagno, R., Pontonio, E., Cavoski, I., Gobbetti, M., Rizzello, C. G. (2014). Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiology, 44(1), 96-107. doi: 10.1016/j.fm.2014.05.011
Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26(7), 693-699. doi: 10.1016/j.fm.2009.07.011
Ravyts, F., & De Vuyst, L. (2011). Prevalence and impact of single strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology, 28(6), 1129-1139. doi: 10.1016/j.fm.2011. 03.004
Reale, A., Di Renzo, T., Preziuso, M., Panfili, G., Cipriano, L., & Messia, M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT - Food Science and Technology, 99(1), 468-475. doi: 10.1016/j.lwt.2018.10.016
Ripari, V., Gänzle, M. G., & Berardi, E. (2016). Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. International Journal of Food Microbiology, 232, 35-42. doi: 10.10 16/j.ijfoodmicro.2016.05.025
Sajdakowska, M., Gebski, J., Zakowska-Biemans, S., & Jezewska-Zychowicz, M. (2019). Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health, 167(1), 78-87. doi: 10. 1016/j.puhe.2018.10.018
Siepmann, F. B., Almeida, B. S. de, Ripari, V., Silva, B. J. G. da, Peralta-Zamora, P. G., Waszczynskyj, N., & Spier, M. R. (2019). Brazilian sourdough: microbiological, structural, and technological evolution. European Food Research and Technology, 245(2), 1-12. doi: 10.1007/s00217-019-03254-8
Siepmann, F. B., Ripari, V., Waszczynskyj, N., & Spier, M. R. (2018). Overview of sourdough technology: from production to marketing. Food and Bioprocess Technology, 11(2), 242-270. doi: 10.1007/s11947-017-1968-2
Struyf, N., Verspreet, J., & Courtin, M. C. (2016). The effect of amylolytic activity and substrate availability on sugarrelease in non yeasted dough. Journal of Cereal Science, 69(1), 111-118. doi: 10.1016/j.jcs. 2016. 02.016
Swiegers, J., Bartowscky, E., Henscke, P., & Pretorius, I. (2005). Yeast and bacterial modulation of wine aroma and flavour. Australian Journal Grape Wine and Research, 11(2), 139-173. doi: 10.1111/j.1755-0238.2005.tb00285.x
Vernon-Carter, E. J., Garcia-Diaz, S., Reyes, I., Carrillo-Navas, H., & Alvarez-Ramirez, J. (2017). Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent. International Journal of Gastronomy and Food Science, 9(1), 39-48. doi: 10.1016/j.ijgfs. 2017.03.001
Wang, Y. H., Yang, Y. Y., Li, H. Q., Zhang, Q. D., Xu, F., & Li, Z. J. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. LWT- Food Science and Technology, 152(1), 112347. doi: 10.1016/j.lwt.2021.112347
Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Chen, W., Zhang, H., & Zhao, J. (2019). Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. LWT -Food Science and Technology, 101(1), 764-773. doi: 10.1016/j.lwt.2018.12.004
Belitz, H. D., Grosch, W., & Schieberle, P. (2008). Food chemistry (vol. 6). Heidelberg: Springers.
Cappelle, L. Guylaine, M. Gänzle, & M. (2013). Gobbetti. History and Social Aspects of Sourdough In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (vol. 1, pp.1-10). Boston: Springer. doi: 10.1007/978-1-4614-5425-0
Clarke, I. C., Schober, J. T., Dockery, P., O’Sullivan, K., & Arendt, K. E. (2004). Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties. Cereal Chemistry, 81(3), 409-417. doi: 10.1094/CCHEM.2004.81.3.409
Codinã, G. G., Mironeasa, S., Voic, D. V., & Mironeasa, C. (2013). Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech Journal of Food Science, 31(1), 222-229. doi: 10.17221/216/2012-CJFS
Corsetti, A. (2013). Technology of sourdough fermentation and sourdough appplications. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (vol. 1, pp.85-103). Boston: Springer. doi: 10. 1007/978-1-4614-5425-0
Corsetti, A., Gobbetti, M., Balestrieri, F., Paoletti, F., Russi, L., & Rossi, J. (1998). Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science, 68(2), 347-351. doi: 10.1111/j. 1365-2621.1998.tb15739.x
Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tostic, N., & Gobbetti, M. (2001). Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology, 64(1-2), 95-104. doi: 10.1016/s0168-1605(00)00447-5
De Vuyst, L., & Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56. doi: 10.1016/j.tifs.2004.02.012
De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., & Weckx, S. (2009). Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology, 26(7), 666-675. doi: 10.1016/j.fm.2009.07.012.
Decock, P., & Cappelle, S. (2005). Bread technology and sourdough technology. Trends in Food Science & Technology, 16(1-3), 113-120. doi: 10.1016/j.tifs.2004.04.012
Demirbas, F., Ispirli, H., Kurnaz, A. A., Yilmaz, M. T., & Dertli, E. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT - Food Science and Technology, 79(1), 361-366. doi: 10.1016/j.lwt.2017.01.067
Esteve, C. C., De Barber, C. B., & Martínez Anaya, M. A., Esteve, C. C., De Barber, C. B., & Martínez Anaya, M. A. (1994). Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough. Journal of Food Science, 59(3) 629-633. doi: 10.1111/j.1365-2621.1994.tb05579.x
Fujisawa, T., Benno, Y., Yaeshima, T., & Mitsuoka, T. (1992). Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A3 (Johnson et al. 1980) with the type strain of Lactobacillus amylovorus (Nakamura 1981). International Journal Systematic Bacteriology, 42(3), 487-491. doi: 10.1099/00207713-42-3-487
Fuwa, H. A. (1954). A new method for microdetermonation of amylase activity by the use of amylase as the substrate. The Journal of Biochemistry, 41(5), 583-603. doi: 10.1093/oxfordjournals.jbchem.a126476
Gaglio, R., Barbera, M., Tesoriere, L., Osimani, A., Busetta, G., Matraxia, M., Attanzio, A., Restivo, I., Aquilanti, L., Settanni, L. (2021). Sourdough ciabatta bread enriched with powdered insects: physicochemical, microbiological, and simulated intestinal digesta functional properties. Innovative Food Science and Emerging Technologies, 72(1), 102755. doi: 10.1016/j.ifset.2021.102755
Ganzle, M. G., Ehmann, M., & Hammes, P. W. (1998). Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Applied and Environmental Microbiology, 64(7), 2616-2623. doi:10.1128/AEM.64.7.2616-2623.1998
Ganzle, M. G., Loponen, J., & Gobbetti, M. (2008). Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends in Food Science & Technology, 19(10), 513-521. doi: 10. 1016/j.tifs.2008.04.002
Guerzoni, M. E., Serrazanetti, D. I., Vernocchi, P., & Gianotti, A. (2013). Physiology and biochemistry of sourdough yeasts. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology (pp. 155-181). Boston: Springer.
Guinee, T. P., Pudia, P. D., & Farkye, N. Y. (1993). Fresh acid-curd cheese varieties. In P. F. Fox (Ed.), Cheese Chemistry, Physics and Microbiology (vol. 2, pp. 363-419). London: Chapman & Hall.
Hammes, W. P., & Ganzle, M. G. (1998). Sourdough bread and related products. In B. J. B. Wood (Ed.), Microbiology of fermented foods (vol. 1, pp. 199-216). Boston: Springer.
Hammes, W. P., & Vogel, R. F. (1995). The genus Lactobacillus. In B. J. B. Wood, & W. H. Holzapfel (Eds.), The genera of lactic acid bacteria (pp. 19-54). Boston: Springer.
Huys, G., Daniel, H.-M., & De Vuyst, L. (2013). Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. In M. Gobbetti, & M. Gänzle (Eds.), Handbook on sourdough biotechnology. (pp. 105-154). Boston: Springer.
Lazo-Vélez, M. A., Garzon, R., Guardado-Félix, D., Serna-Saldivar, S. O., & Rosell, C. M. (2021). Selenized chickpea sourdoughs for the enrichment of breads. LWT - Food Science and Technology, 150(1), 112082-112030. doi: 10.1016/j.lwt.2021.112082
Manini, F., Casiraghi, M. C., Poutanen, K., Brasca, M., Erba, D., & Plumed-Ferrer, C. (2016). Characterization of lactic acid bacteria isolated from wheat bran sourdough. LWT - Food Science and Technology, 66(1), 275-283. doi: 10.1016/j.lwt.2015.10.045
Narendranath, N.V., Thomas, K.C., & Ingledew, W.M. (2001) Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. Journal of Industrial Microbiology & Biotechnology, 26(3), 171-177. doi: 10.1038/sj/jim/7000090
Nionelli, L., Curri, N., Curiel, J. A., Di Cagno, R., Pontonio, E., Cavoski, I., Gobbetti, M., Rizzello, C. G. (2014). Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiology, 44(1), 96-107. doi: 10.1016/j.fm.2014.05.011
Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26(7), 693-699. doi: 10.1016/j.fm.2009.07.011
Ravyts, F., & De Vuyst, L. (2011). Prevalence and impact of single strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology, 28(6), 1129-1139. doi: 10.1016/j.fm.2011. 03.004
Reale, A., Di Renzo, T., Preziuso, M., Panfili, G., Cipriano, L., & Messia, M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT - Food Science and Technology, 99(1), 468-475. doi: 10.1016/j.lwt.2018.10.016
Ripari, V., Gänzle, M. G., & Berardi, E. (2016). Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. International Journal of Food Microbiology, 232, 35-42. doi: 10.10 16/j.ijfoodmicro.2016.05.025
Sajdakowska, M., Gebski, J., Zakowska-Biemans, S., & Jezewska-Zychowicz, M. (2019). Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health, 167(1), 78-87. doi: 10. 1016/j.puhe.2018.10.018
Siepmann, F. B., Almeida, B. S. de, Ripari, V., Silva, B. J. G. da, Peralta-Zamora, P. G., Waszczynskyj, N., & Spier, M. R. (2019). Brazilian sourdough: microbiological, structural, and technological evolution. European Food Research and Technology, 245(2), 1-12. doi: 10.1007/s00217-019-03254-8
Siepmann, F. B., Ripari, V., Waszczynskyj, N., & Spier, M. R. (2018). Overview of sourdough technology: from production to marketing. Food and Bioprocess Technology, 11(2), 242-270. doi: 10.1007/s11947-017-1968-2
Struyf, N., Verspreet, J., & Courtin, M. C. (2016). The effect of amylolytic activity and substrate availability on sugarrelease in non yeasted dough. Journal of Cereal Science, 69(1), 111-118. doi: 10.1016/j.jcs. 2016. 02.016
Swiegers, J., Bartowscky, E., Henscke, P., & Pretorius, I. (2005). Yeast and bacterial modulation of wine aroma and flavour. Australian Journal Grape Wine and Research, 11(2), 139-173. doi: 10.1111/j.1755-0238.2005.tb00285.x
Vernon-Carter, E. J., Garcia-Diaz, S., Reyes, I., Carrillo-Navas, H., & Alvarez-Ramirez, J. (2017). Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent. International Journal of Gastronomy and Food Science, 9(1), 39-48. doi: 10.1016/j.ijgfs. 2017.03.001
Wang, Y. H., Yang, Y. Y., Li, H. Q., Zhang, Q. D., Xu, F., & Li, Z. J. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. LWT- Food Science and Technology, 152(1), 112347. doi: 10.1016/j.lwt.2021.112347
Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Chen, W., Zhang, H., & Zhao, J. (2019). Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. LWT -Food Science and Technology, 101(1), 764-773. doi: 10.1016/j.lwt.2018.12.004
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2022-02-25
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Siepmann, F. B., Almeida, B. S. de, Gomes, T. A., Waszczynskyj, N., & Spier, M. R. (2022). Características bioquímicas, microbiológicas e tecnológicas de sourdoughs tipo II produzidos com uma única cepa de bactéria ácido lática. Semina: Ciências Agrárias, 43(2), 693–712. https://doi.org/10.5433/1679-0359.2022v43n2p693
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