Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico.
Centre of Biological Engineering, University of Minho, Braga, Portugal.
Crit Rev Food Sci Nutr. 2021;61(18):2984-3006. doi: 10.1080/10408398.2020.1791050. Epub 2020 Jul 14.
Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.
发酵食品在历史上一直存在，因为发酵不仅有助于保存食物，还能提供与这些食物相关的特定感官特性。大多数传统的发酵食品和手工饮料都是通过自然发酵生产的，这意味着对微生物群或所用的基质没有控制。然而，即使没有标准化，它们也是生物活性化合物的重要来源，如抗氧化化合物、生物活性肽、短链脂肪酸、氨基酸、维生素和矿物质。本综述列出了世界各地相关的传统发酵饮料，旨在详细描述发酵过程本身，包括微生物的来源、基质、产生的代谢物以及涉及的操作条件。以及列出每种发酵食品中存在的生物活性化合物及其对人类健康的影响。将重点介绍来自墨西哥的传统发酵饮料。这些化合物是食品、制药和化妆品行业的高度关注对象。为了扩大家庭发酵过程，有必要充分了解这些传统产品背后的微生物学和生物化学。使用高质量的原料，采用标准化的方法和定义明确的微生物，可以提高和增加所需生物活性化合物的产量，并为新型功能性产品开辟市场。
