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

Abstract

The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China

“…15 The 30 fermented foods were all made by natural fermentation of the food's own microorganisms, 16 and no additional fermentation strains were added. Lactic acid bacteria were the most common bacteria in these traditional fermented foods, 17 which provided some beneficial functions for these 30 fermented foods, such as high safety 18 (lactic acid bacteria produced various antibacterial substances in the fermentation process to inhibit the growth of harmful bacteria), special flavor 19 (lactic acid bacteria produced alcohols and aldehydes in the fermentation and metabolism process), high nutritional value 20 and ben-eficial function of the human body 21 (lactic acid bacteria colonized the human intestine to exert probiotic functions, such as regulating intestinal microbiota and relieving inflammation).…”

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

“…These investigations corroborate the notion that weight loss is an important factor that affects the quality of cocoa beans during fermentation. Still, the exact rate of weight loss and duration of fermentation can depend on several factors, such as the type of cocoa beans, the fermentation method used, and environmental conditions [ 24 , 27 , 28 , 29 , 30 ]. Changes in the fermentation rate, color, texture, and flavor of the beans also accompany Wi [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ].…”

“…These factors, in turn, are modulated by the metabolic activity of the microbial species that ferment the pulp [ 27 ]. The native microorganisms of the grain are naturally selected [ 28 ] and gradually colonize the pulp based on their metabolic potential [ 28 , 29 ]. Thus, the microbial metabolism produces notable external and internal physical changes in the bean [ 11 ].…”

The Role of Nutrition in Mitigating the Effects of COVID-19 from Infection through PASC

“…Taken together, maintaining a healthy gut microbiome may support both innate and adaptive immunity to combat COVID-19, PASC, and related symptoms. Nutritional approaches to support a healthy gut microbiome in humans includes eating a wide variety of foods across food groups [ 73 ] with a focus on fermented foods, such as yogurts and sauerkrauts [ 74 ]. The direct effect of probiotic supplementation on preventing COVID-19 and PASC onset or mitigating symptoms remains promising.…”