Technological and nutritional aspects of indigenous Latin America fermented foods

Abstract

Fermented foods are of great importance for indigenous people from Latin America as source of nutrient as the main food in their diet. These foods are normally produced using cereal, tubers, fruits and vegetable as substrate by spontaneous processes without knowledge about microorganisms and fermentation process. Studies of these foods have identified yeasts, bacteria, and fungi, with some cases in which multiple types of microbiota are used in collaboration. The microbial activity is essential to obtain nutritional, safe and palatable product. This review assesses relevant findings concerning the characteristics of these foods, methods of developing starter cultures, and the nutritional properties of Latin American indigenous fermented foods, and identifies areas of research that should be addressed to improve the quality of fermented foods.