Microorganisms present in artisanal fermented food from South America

Autores
Jimenez, María Eugenia; O'Donovan, Ciara M.; Fernandez de Ullivarri, Miguel; Cotter, Paul D.
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
Fil: Jimenez, María Eugenia. Teagasc - Irish Agriculture And Food Development Authority; Irlanda. Apc Microbiome Ireland; Irlanda. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta-Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa; Argentina
Fil: O'Donovan, Ciara M.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; Irlanda
Fil: Fernandez de Ullivarri, Miguel. Apc Microbiome Ireland; Irlanda
Fil: Cotter, Paul D.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; Irlanda
Materia
ARTISANAL FOOD
FERMENTED FOOD AND BEVERAGES
FUNGUS
LACTIC ACID BACTERIA
MICROBIAL DIVERSITY
SOUTH AMERICAN FOOD
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:11336/204847

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spelling Microorganisms present in artisanal fermented food from South AmericaJimenez, María EugeniaO'Donovan, Ciara M.Fernandez de Ullivarri, MiguelCotter, Paul D.ARTISANAL FOODFERMENTED FOOD AND BEVERAGESFUNGUSLACTIC ACID BACTERIAMICROBIAL DIVERSITYSOUTH AMERICAN FOODhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.Fil: Jimenez, María Eugenia. Teagasc - Irish Agriculture And Food Development Authority; Irlanda. Apc Microbiome Ireland; Irlanda. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta-Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa; ArgentinaFil: O'Donovan, Ciara M.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; IrlandaFil: Fernandez de Ullivarri, Miguel. Apc Microbiome Ireland; IrlandaFil: Cotter, Paul D.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; IrlandaFrontiers Media2022-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/204847Jimenez, María Eugenia; O'Donovan, Ciara M.; Fernandez de Ullivarri, Miguel; Cotter, Paul D.; Microorganisms present in artisanal fermented food from South America; Frontiers Media; Frontiers in Microbiology; 13; 941866; 9-2022; 1-181664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2022.941866info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2022.941866/fullinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:33:56Zoai:ri.conicet.gov.ar:11336/204847instacron: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:34982025-09-29 10:33:56.841CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microorganisms present in artisanal fermented food from South America
title Microorganisms present in artisanal fermented food from South America
spellingShingle Microorganisms present in artisanal fermented food from South America
Jimenez, María Eugenia
ARTISANAL FOOD
FERMENTED FOOD AND BEVERAGES
FUNGUS
LACTIC ACID BACTERIA
MICROBIAL DIVERSITY
SOUTH AMERICAN FOOD
title_short Microorganisms present in artisanal fermented food from South America
title_full Microorganisms present in artisanal fermented food from South America
title_fullStr Microorganisms present in artisanal fermented food from South America
title_full_unstemmed Microorganisms present in artisanal fermented food from South America
title_sort Microorganisms present in artisanal fermented food from South America
dc.creator.none.fl_str_mv Jimenez, María Eugenia
O'Donovan, Ciara M.
Fernandez de Ullivarri, Miguel
Cotter, Paul D.
author Jimenez, María Eugenia
author_facet Jimenez, María Eugenia
O'Donovan, Ciara M.
Fernandez de Ullivarri, Miguel
Cotter, Paul D.
author_role author
author2 O'Donovan, Ciara M.
Fernandez de Ullivarri, Miguel
Cotter, Paul D.
author2_role author
author
author
dc.subject.none.fl_str_mv ARTISANAL FOOD
FERMENTED FOOD AND BEVERAGES
FUNGUS
LACTIC ACID BACTERIA
MICROBIAL DIVERSITY
SOUTH AMERICAN FOOD
topic ARTISANAL FOOD
FERMENTED FOOD AND BEVERAGES
FUNGUS
LACTIC ACID BACTERIA
MICROBIAL DIVERSITY
SOUTH AMERICAN FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
Fil: Jimenez, María Eugenia. Teagasc - Irish Agriculture And Food Development Authority; Irlanda. Apc Microbiome Ireland; Irlanda. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta-Jujuy. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el Noa; Argentina
Fil: O'Donovan, Ciara M.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; Irlanda
Fil: Fernandez de Ullivarri, Miguel. Apc Microbiome Ireland; Irlanda
Fil: Cotter, Paul D.. Apc Microbiome Ireland; Irlanda. Teagasc - Irish Agriculture And Food Development Authority; Irlanda
description Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
publishDate 2022
dc.date.none.fl_str_mv 2022-09
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/11336/204847
Jimenez, María Eugenia; O'Donovan, Ciara M.; Fernandez de Ullivarri, Miguel; Cotter, Paul D.; Microorganisms present in artisanal fermented food from South America; Frontiers Media; Frontiers in Microbiology; 13; 941866; 9-2022; 1-18
1664-302X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/204847
identifier_str_mv Jimenez, María Eugenia; O'Donovan, Ciara M.; Fernandez de Ullivarri, Miguel; Cotter, Paul D.; Microorganisms present in artisanal fermented food from South America; Frontiers Media; Frontiers in Microbiology; 13; 941866; 9-2022; 1-18
1664-302X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2022.941866/full
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/
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application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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