Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Autores
Carboni, Angela Daniela; Martins, Gonçalo N.; Gomez Zavaglia, Andrea; Castilho, Paula Cristina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. A bibliography analysis of the general aspects of fermented products from this region was carried out, focusing on the foods and beverages (with and without alcohol), their representation in native communities, nutritional value and effect on health, as well as the risk of their consumption. It is concluded that traditional fermented products of Latin America are usually prepared with specific ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these foods are not always identifiable due to the inherent variability of artisanal production. The bacteria observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, and Weisella, among others.
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martins, Gonçalo N.. Universidade da Madeira; Portugal
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira; Portugal
Materia
FERMENTATION
BACTERIA
HEALTH
NUTRITIONAL CHARACTERISTICS
FOOD INDUSTRY
NATIVE FOODS
LACTIC ACID
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/234563
Acceder
id CONICETDig_1d61ff47657ed3dd452267aa2d11cb3e
oai_identifier_str oai:ri.conicet.gov.ar:11336/234563
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin AmericaCarboni, Angela DanielaMartins, Gonçalo N.Gomez Zavaglia, AndreaCastilho, Paula CristinaFERMENTATIONBACTERIAHEALTHNUTRITIONAL CHARACTERISTICSFOOD INDUSTRYNATIVE FOODSLACTIC ACIDhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. A bibliography analysis of the general aspects of fermented products from this region was carried out, focusing on the foods and beverages (with and without alcohol), their representation in native communities, nutritional value and effect on health, as well as the risk of their consumption. It is concluded that traditional fermented products of Latin America are usually prepared with specific ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these foods are not always identifiable due to the inherent variability of artisanal production. The bacteria observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, and Weisella, among others.Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Martins, Gonçalo N.. Universidade da Madeira; PortugalFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Castilho, Paula Cristina. Universidade da Madeira; PortugalMDPI2023-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/234563Carboni, Angela Daniela; Martins, Gonçalo N.; Gomez Zavaglia, Andrea; Castilho, Paula Cristina; Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America; MDPI; Fermentation; 9; 4; 3-2023; 1-112311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/9/4/315info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation9040315info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:17Zoai:ri.conicet.gov.ar:11336/234563instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:45:17.517CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
title Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
spellingShingle Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Carboni, Angela Daniela
FERMENTATION
BACTERIA
HEALTH
NUTRITIONAL CHARACTERISTICS
FOOD INDUSTRY
NATIVE FOODS
LACTIC ACID
title_short Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
title_full Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
title_fullStr Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
title_full_unstemmed Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
title_sort Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
dc.creator.none.fl_str_mv Carboni, Angela Daniela
Martins, Gonçalo N.
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author Carboni, Angela Daniela
author_facet Carboni, Angela Daniela
Martins, Gonçalo N.
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author_role author
author2 Martins, Gonçalo N.
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv FERMENTATION
BACTERIA
HEALTH
NUTRITIONAL CHARACTERISTICS
FOOD INDUSTRY
NATIVE FOODS
LACTIC ACID
topic FERMENTATION
BACTERIA
HEALTH
NUTRITIONAL CHARACTERISTICS
FOOD INDUSTRY
NATIVE FOODS
LACTIC ACID
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. A bibliography analysis of the general aspects of fermented products from this region was carried out, focusing on the foods and beverages (with and without alcohol), their representation in native communities, nutritional value and effect on health, as well as the risk of their consumption. It is concluded that traditional fermented products of Latin America are usually prepared with specific ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these foods are not always identifiable due to the inherent variability of artisanal production. The bacteria observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, and Weisella, among others.
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martins, Gonçalo N.. Universidade da Madeira; Portugal
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira; Portugal
description Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. A bibliography analysis of the general aspects of fermented products from this region was carried out, focusing on the foods and beverages (with and without alcohol), their representation in native communities, nutritional value and effect on health, as well as the risk of their consumption. It is concluded that traditional fermented products of Latin America are usually prepared with specific ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these foods are not always identifiable due to the inherent variability of artisanal production. The bacteria observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, and Weisella, among others.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/234563
Carboni, Angela Daniela; Martins, Gonçalo N.; Gomez Zavaglia, Andrea; Castilho, Paula Cristina; Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America; MDPI; Fermentation; 9; 4; 3-2023; 1-11
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/234563
identifier_str_mv Carboni, Angela Daniela; Martins, Gonçalo N.; Gomez Zavaglia, Andrea; Castilho, Paula Cristina; Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America; MDPI; Fermentation; 9; 4; 3-2023; 1-11
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/9/4/315
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation9040315
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268720638984192
score 13.13397

Publicaciones similares