Guerra Luis Santiago, Cevallos-Cevallos Juan Manuel, Weckx Stefan, Ruales Jenny
Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador.
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.
Foods. 2022 Jun 23;11(13):1854. doi: 10.3390/foods11131854.
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.
早期文明的发展与人类开发自然资源的能力密切相关。食品保存方法的发展是早期社会经济的支柱之一。在厄瓜多尔，食品发酵极大地推动了社会进步，发酵食品被认为是精英阶层专属或用于宗教仪式的。随着生物工艺科学研究的进展，以及用于准确鉴定微生物的新型测序工具的应用，发酵食品潜在的健康益处以及风味和香气化合物的形成正逐渐得到描述。本综述着重介绍厄瓜多尔的传统发酵食品，包括可可和咖啡以及不太常见的发酵食品。提供与传统发酵食品的营养和健康益处相关的新知识很重要。
