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

2023Journal article Open access
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dc.contributor.authorCarboni, Angela
dc.contributor.authorMartins, Gonçalo N.
dc.contributor.authorGomez-Zavaglia, Andrea
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2024-02-06T15:51:13Z
dc.date.available2024-02-06T15:51:13Z
dc.date.issued2023
dc.description.abstractTraditional 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarboni, 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/ fermentation9040315pt_PT
dc.identifier.doi10.3390/fermentation9040315pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/5537
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationImmobilizating enzymes for the valorization of food by-products
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermentationpt_PT
dc.subjectBacteriapt_PT
dc.subjectHealthpt_PT
dc.subjectNutritional characteristicspt_PT
dc.subjectFood industrypt_PT
dc.subjectNative foodspt_PT
dc.subjectLactic acidpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleLactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin Americapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleImmobilizating enzymes for the valorization of food by-products
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/UI%2FBD%2F152066%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue4pt_PT
oaire.citation.startPage315pt_PT
oaire.citation.titleFermentationpt_PT
oaire.citation.volume9pt_PT
oaire.fundingStreamOE
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCarboni
person.familyNameMartins
person.familyNameGomez-Zavaglia
person.familyNameCastilho
person.givenNameAngela
person.givenNameGonçalo
person.givenNameAndrea
person.givenNamePaula C
person.identifier2286859
person.identifier741627
person.identifier252190
person.identifierA-4412-2013
person.identifier.ciencia-idE317-F805-6C98
person.identifier.ciencia-idCE1B-CEE0-250F
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0001-8819-0133
person.identifier.orcid0000-0002-1869-6208
person.identifier.orcid0000-0002-8705-0160
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id57209466494
person.identifier.scopus-author-id6602189336
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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