Do saber tradicional ao potencial probiótico: resgate histórico e caracterização físico-química e microbiológica do aluá de casca de abacaxi (Ananas comosus)

Abstract

Aluá is a term that encompasses a group of traditional fermented beverages produced from the fermentation of different raw materials, such as pineapple peel, corn, rice, bread crumbs, among others. Despite its historical and cultural importance in Brazilian cuisine, there are still few scientific records about this beverage, especially regarding the standardization of its production and the characterization of its microbiota. This research aimed to fill these gaps by integrating historical, cultural, and microbiological aspects of aluá using a multidisciplinary approach. A bibliographic survey was conducted on the history, traditional knowledge, and uses of aluá in Brazil, through consultation of digital collections and libraries. The following were also carried out: physical-chemical characterization of the beverage, evaluation of the microbiological quality of the batches produced and the microbiota present throughout the fermentation process, and identification of the main microorganisms involved in fermentation. The presence of potentially probiotic microorganisms was evaluated, with the selection of a consortium for the production of aluá with defined microbiota. Finally, we sought to establish a standardized, safe, and sensorially pleasing recipe, with an accessible preparation method and an alcohol content of less than 0.5%, suitable for domestic production. Based on historical and ethnographic data, the participation of indigenous peoples from South and Central America and enslaved Africans in the creation and popularization of aluá in Brazil during the colonial period (15th to 19th centuries) was identified, when the drink assumed a relevant social, cultural, and economic role. The etymology of the word “aluá” reinforces this cultural syncretism, with records of similar terms in different languages associated with fermented beverages. Aluá also played a role as a health-promoting beverage responsible for altering the emotional state of consumers, possibly acting as a probiotic beverage. In the present study, it was possible to determine a recipe for the production of aluá using 10% (weight/volume) of pineapple peels and 10% (w/v) of sugar for 1 liter of water. This specification was ideal for producing a beverage with a pleasant taste and sensory characteristics similar to aluá while also generating a non-alcoholic beverage according to Brazilian law, as it resulted in an alcohol content of less than 0.5%. In traditional methods, the growth of lactic acid bacteria, acetic acid bacteria, and yeasts was observed, with presumptive identification by enzymatic tests. Through genetic sequencing, lactic acid bacteria species such as Lactiplantibacillus sp., Limosilactobacillus fermentum, and Lactococcus lactis were identified, all of whitch posses probiotic characteristics. Yeasts such as Hanseniaspora pseudoguilliermondii and Meyerozyma caribbica, recognized for their biotechnological potential, were also identified. Sanitizing the peel with 1% sodium hypochlorite did not affect the coliform count but reduced the population of lactic acid bacteria when compared to washing with water. This study contributes to the recovery and appreciation of aluá as a food and cultural heritage, highlighting its functional, historical, and microbiological potential. Additionally, it presents, in a pioneering manner, a proposal for accessible and safe standardization of its production.