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Publication
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
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Advisor(s)
Abstract(s)
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.
Description
Keywords
Fermentation Bacteria Health Nutritional characteristics Food industry Native foods Lactic acid . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Carboni, A.D.; Martins, G.N.; Gómez-Zavaglia, A.; Castilho, P.C. Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America. Fermentation 2023, 9, 315. https://doi.org/10.3390/ fermentation9040315
Publisher
MDPI