文章基本信息

标题：Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
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作者：Luis Santiago Guerra ; Juan Manuel Cevallos-Cevallos ; Stefan Weckx 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：13
DOI：10.3390/foods11131854
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：entraditional foodsmicrobial fermentationcacaocoffeechichachampússtarter culture