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

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.

Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Fil: Martins, Gonçalo N.. Universidade da Madeira; Portugal

Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

Fil: Castilho, Paula Cristina. Universidade da Madeira; Portugal