Microorganisms present in artisanal fermented food from South America

Abstract

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.

Microbiota and probiotics: chances and challenges – a symposium report

“…Used as a means to preserve foods, FF have a long history of use in nations around the world (Gänzle, 2022; Jimenez et al, 2022). The expansion of modern research techniques has helped investigate the microbiota of FF, highlighting differences across foods and, indeed, different versions of the same food type.…”

Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region

“…Brazil has a rich cultural diversity, resulting from its historical formation that brought together European, African and indigenous peoples (Santos et al, 2019). This diversity is also reflected in culinary traditions and in fermentative processes with substrates found in the country (Schwan et al, 2017;Jimenez et al, 2022). A recent gem is celebrated not only for its flavor but also for its nutritional richness, boasting vitamins B and C, along with recognized antioxidant properties (Campos et al, 2019;Brito et al, 2022;Jimenez et al, 2022).…”

“…This diversity is also reflected in culinary traditions and in fermentative processes with substrates found in the country (Schwan et al, 2017;Jimenez et al, 2022). A recent gem is celebrated not only for its flavor but also for its nutritional richness, boasting vitamins B and C, along with recognized antioxidant properties (Campos et al, 2019;Brito et al, 2022;Jimenez et al, 2022). In the Amazon region, the annual tucupi production reaches approximately 800,000 liters, with Manaus serving as its primary hub, facilitated by a network of rural producers and artisans who significantly contribute to the local economy (Chisté et al, 2007).…”

“…Throughout the fermentation process, the involvement of lactic acid bacteria, such as Lactobacillus fermentum and Lactobacillus plantarum, is essential, as they convert the starch found in cassava into lactic acid, bestowing the final product with its characteristic acidic flavor (Brito et al, 2022;Carboni et al, 2023). Furthermore, aerobic mesophilic bacteria, molds and yeasts present in tucupi contribute to the complexity of taste and aroma, generating organic acids like acetic acid and butyric acid (Costa et al, 2018;Campos et al, 2019;Jimenez et al, 2022).…”

Yeast as an Alternative Method for Fungal Control in Food Industries

“…Fermentation is essential to the quality and safety of these products. The participation of bacteria and yeast also has a significant impact on food parameters such as taste, texture, smell and nutritional value [1,26]. Selected yeasts can also be used as antifungal agents in dry-fermented foods to inhibit the growth of pathogenic fungi.…”