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Cauim
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==Analysis== Analysis of cauim made from manioc showed that fermentation was due to a large variety of bacteria.<ref name="ealmeida"/> As the fermentation progressed, the species ''[[Lactobacillus pentosus]]'' and ''[[Lactobacillus plantarum|L. plantarum]]'' became dominant. The acidity of the final product was due to [[lactic acid]] but significant amounts of [[ethanol]] and [[acetic acid]] were present. A second analysis of cauim made from rice and manioc also showed the presence of yeasts, chiefly ''[[Candida tropicalis]]''.<ref name="rschwan">{{cite journal |title=Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil |author=Rosane F. Schwan |author2=Euziclei G. Almeida |author3=Maria Aparecida G. Souza-Dias |author4=Lene Jespersen |date=September 2007 |volume=7 |pages=966–972 |journal=FEMS Yeast Research |doi=10.1111/j.1567-1364.2007.00241.x |pmid=17697080 |issue=6 |doi-access=free }}</ref>
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