Microorganisms present in artisanal fermented food from South America

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dc.contributor.authorJimenez, Maria Eugeniaen
dc.contributor.authorO'Donovan, Ciara M.en
dc.contributor.authorde Ullivarri, Miguel Fernandezen
dc.contributor.authorCotter, Paul D.en
dc.contributor.funderHorizon 2020en
dc.date.accessioned2023-06-14T11:12:48Z
dc.date.available2023-06-14T11:12:48Z
dc.date.issued2022-09-08en
dc.description.abstractArtisanal 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid941866en
dc.identifier.citationJimenez, M. E., O’Donovan, C. M., Ullivarri, M. F. D. and Cotter, P. D. (2022) 'Microorganisms present in artisanal fermented food from South America', Frontiers in Microbiology, 13, 941866 (18pp). doi: 10.3389/fmicb.2022.941866en
dc.identifier.doi10.3389/fmicb.2022.941866en
dc.identifier.eissn1664-302Xen
dc.identifier.endpage18en
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/14578
dc.identifier.volume13en
dc.language.isoenen
dc.publisherFrontiers Mediaen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::MSCA-COFUND-FP/754535/EU/APC Postdoctoral EXcellence Programme/APEXen
dc.rights© 2022, Jimenez, O’Donovan, Fernandez de Ullivarri and Cotter. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectSouth American fooden
dc.subjectArtisanal fooden
dc.subjectFermented food and beveragesen
dc.subjectFungusen
dc.subjectLactic acid bacteriaen
dc.subjectMicrobial diversityen
dc.titleMicroorganisms present in artisanal fermented food from South Americaen
dc.typeArticle (peer-reviewed)en
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