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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/204847
Ver los metadatos del registro completo
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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 |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2022.941866 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/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Frontiers Media |
publisher.none.fl_str_mv |
Frontiers Media |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |