Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production

Abstract

Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region, valued for its distinctive sensory properties and cultural significance. Despite its extensive use, little is known about the active microbiota involved in its fermentation, and the application of starter cultures remains an unexplored area. Understanding the microbial dynamics of this process is essential for improving product consistency, safety, and quality. To address this gap, this study investigated the microbial profile of fermented cassava wastewater (manipueira) during tucupi production using a shotgun metaproteomic approach. The fermentation process was analyzed over 24 h, focusing on identifying the active microbiota and its response to the addition of Pediococcus acidilactici as a starter culture. The results showed that fermentation was dominated by lactic acid bacteria such as Lactobacillus, Lactococcus, and Limosilactobacillus, alongside yeasts such as Yarrowia, Saccharomyces, and Schizosaccharomyces. The inclusion of P. acidilactici promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis. However, potential bacterial contaminants such as Clostridium, Staphylococcus, and Streptococcus were detected in both fermentation settings, emphasizing the need for appropriate management strategies to ensure food safety. These findings provide crucial insights into the active microbiota involved in tucupi fermentation, highlighting the role of lactic acid bacteria and the impact of the starter culture. Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi, contributing to the development of controlled fermentation processes for this culturally significant product.