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Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.
Guerra, Luis Santiago; Cevallos-Cevallos, Juan Manuel; Weckx, Stefan; Ruales, Jenny.
Afiliação
  • Guerra LS; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador.
  • Cevallos-Cevallos JM; Centro de Investigaciones Biotecnologicas del Ecuador (CIBE), Campus Gustavo Galindo, Escuela Superior Politécnica del Litoral (ESPOL), Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090112, Ecuador.
  • Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium.
  • Ruales J; Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador.
Foods ; 11(13)2022 Jun 23.
Article em En | MEDLINE | ID: mdl-35804670
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Ecuador Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Equador País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Ecuador Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Equador País de publicação: Suíça