Consortium microbiota of alua - Raw sequence reads 16S

Indigenous fermented foods form the cornerstone of daily sustenance for the communities producing them, guided by empirical knowledge. In Brazil, various indigenous tribes produce fermented foods and beverages using local ingredients, with these items serving as essential elements of their cultural and traditional heritage. Among these, alua, which is derived from cassava. This article investigates the microbial community dynamics during the fermentation of alua, physical-chemical aspects and compound production, focusing on the impact of two temperatures (20 and 30 C) on the process, aiming to contribute to the comprehensive characterization of alua. Results indicate that temperature significantly influences the fermentation dynamics, impacting pH, total titratable acidity (TTA), and sugar consumption, emphasizing the crucial role of temperature in shaping microbial communities and product attributes. Acetic acid bacteria (AAB) dominated the fermentation. Fungal analysis highlighted the prevalence of Ascomycota. Moreover, the study identified temperature-specific microbial compositions, with 30 C favoring the development of yeast species, including Hanseniaspora and Meyerozyma, contributing to the beverage's aroma and flavor. In accordance with Brazilian regulatory definitions, both treatments yielded alcoholic beverages, albeit with low alcohol content (0.56% for T20 and 2.68% for T30). Understanding these processes not only contributes to the preservation of indigenous cultural heritage but also opens avenues for biotechnological applications and the potential isolation of strains with functional health benefits in fermented beverages. Future research will delve into the production of bioactive compounds with potential health-related claims.