{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T09:45:41Z","timestamp":1785836741412,"version":"3.56.0"},"reference-count":69,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,11,25]],"date-time":"2025-11-25T00:00:00Z","timestamp":1764028800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,11,25]],"date-time":"2025-11-25T00:00:00Z","timestamp":1764028800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens.\n                      <jats:italic>Pediococcus acidilactici<\/jats:italic>\n                      , isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the Brazilian Amazon. Manipueira was submitted to fermentation with and without\n                      <jats:italic>Pediococcus acidilactici<\/jats:italic>\n                      inoculum at 1\u2009\u00d7\u200910\n                      <jats:sup>12<\/jats:sup>\n                      \u2009CFU\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      (Pa treatment and control treatment (CT), respectively), over a 24\u2010h period. Samples were collected at 4\u2010h intervals and analyzed for physicochemical characteristics following official methods, bioactive amines by high\u2010performance liquid chromatography with fluorescence detection (HPLC\u2010FLD), and microbial genera identification by metagenomic analysis.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Physicochemical results indicated that fermentation took its due course, with increased acidity, as well as lower pH and reducing and total sugars (Tukey test,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009\u2264\u20090.05). Only two biogenic amines were detected (putrescine and histamine), and higher levels were found in Pa treatment compared to CT, probably due to the increased\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      prevalence. Six genera were identified in CT (\n                      <jats:italic>Weissella<\/jats:italic>\n                      ,\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactococcus<\/jats:italic>\n                      ,\n                      <jats:italic>Leuconostoc<\/jats:italic>\n                      ,\n                      <jats:italic>Bacillus<\/jats:italic>\n                      , and\n                      <jats:italic>Enterococcus<\/jats:italic>\n                      ), whereas seven were in Pa (\n                      <jats:italic>Weissella<\/jats:italic>\n                      ,\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      ,\n                      <jats:italic>Pediococcus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactococcus<\/jats:italic>\n                      ,\n                      <jats:italic>Leuconostoc<\/jats:italic>\n                      ,\n                      <jats:italic>Streptococcus<\/jats:italic>\n                      , and\n                      <jats:italic>Enterococcus<\/jats:italic>\n                      ).\n                      <jats:italic>Weissella<\/jats:italic>\n                      , which was predominant in manipueira, decreased during fermentation, whereas\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      became predominant in CT. However, when\n                      <jats:italic>P. acidilactici<\/jats:italic>\n                      was used,\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      was prevalent throughout fermentation, and there was a reduced prevalence of\n                      <jats:italic>Bacillus<\/jats:italic>\n                      and\n                      <jats:italic>Enterococcus,<\/jats:italic>\n                      bacteria with pathogenic potential.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      The starter culture optimized tucupi production by maintaining low levels of biogenic amines, inhibiting the growth of undesirable microorganisms, and enhancing tucupi quality and safety. \u00a9 2025 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70350","type":"journal-article","created":{"date-parts":[[2025,11,25]],"date-time":"2025-11-25T10:17:36Z","timestamp":1764065856000},"page":"2424-2436","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using\n                    <i>Pediococcus acidilactici<\/i>\n                    starter culture"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4390-7097","authenticated-orcid":false,"given":"Danielle Gama","family":"Br\u00edcio","sequence":"first","affiliation":[{"name":"Programa de P\u00f3s\u2010gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos Instituto de Tecnologia, 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