Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Abstract

Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava's own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

“…The dried grains are ground to obtain a flour that is subsequently mixed with water and transferred into special vessels, known as Pondos, for spontaneous fermentation. Some producers add other ingredients, such as a brown sugar loaf known as panela, herbs and spices [59,60]. Other types of chicha, including "chicha de cassava", are made in the Amazon region of Ecuador using cassava (Manihot esculenta) or chonta (Bactris gasipaes).…”

“…was the only AAB found in chicha de jora from Peru, whereas the genera of potential foodborne pathogens and spoilage microorganisms have been seldomly found in the chicha samples [65]. Currently, using molecular microbiological methods, microorganisms involved in chicha fermentation are investigated to apply in novel fermentation strategies in the food industry [60]. Various LAB, such as Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum), Leuconostoc, and Streptococcus, have contributed to an increased acidification, viscosity, and aroma formation in chicha [11,61,63].…”

“…was the only AAB found in chicha de jora from Peru, whereas the genera of potential foodborne pathogens and spoilage microorganisms have been seldomly found in the chicha samples [65]. Currently, using molecular microbiological methods, microorganisms involved in chicha fermentation are investigated to apply in novel fermentation strategies in the food industry [60].…”

Traditional Brazilian fermented foods: cultural and technological aspects

“…During the fermentation, organic acids such as lactic, acetic, fumaric, citric, succinic, malic, tartaric, propionic and oxalic acids, besides ethanol and carbon dioxide, are produced; these compounds are responsible for the pH reduction (around 4.0) and the flavor. Other compounds identified in calugi include diacetyl, butyric acid and terpene, related to its sensorial properties [63,66,67].…”

“Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria

“…However, a previous study of the LAB diversity of "Masato de Yuca" made from cassava, including those elaborated with human saliva, showed the predominance of Lac. plantarum, followed by Lactobacillus alimentarius (currently Companilactobacillus alimentarius) and Lactobacillus acidophilus [36]. Recently, it has been published a wide repertoire of fermented beverages elaborated from this tuber by indigenous communities from South America such as "chicha," "calugi," "yakupa," "caxiri," "cauim," "tarubá," or "parakari," and in all of them different lactobacilli were isolated most from Lac.…”