Jimenez Maria Eugenia, O'Donovan Ciara M, de Ullivarri Miguel Fernandez, Cotter Paul D
APC Microbiome Ireland, University College Cork, Cork, Ireland.
Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland.
Front Microbiol. 2022 Sep 8;13:941866. doi: 10.3389/fmicb.2022.941866. eCollection 2022.
Artisanal 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. , , , , , and 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.
手工发酵产品（食品和饮料）在世界上许多国家以手工方式生产。发酵的主要目的是保存食物、提高其安全性、增加营养和促进健康的价值并增添特定风味。在南美洲，有各种各样以手工方式生产的发酵食品。使用了不同的原材料，如土豆、红薯、木薯、玉米、大米、牛奶（牛奶、羊奶、山羊奶）和肉类（牛肉、山羊肉、羊肉、骆马肉和原驼肉）。其中一些发酵食品是该地区的特色，并且是当地社区文化的一部分，例如 、 、 、 、 、 等等（本土食品）。然而，南美洲其他主要由欧洲移民引入的发酵食品，如奶酪和干香肠，它们也在世界许多不同地区生产。在这项工作中，考虑到相关原材料、发酵条件和用于其生产的方法，对南美洲生产的不同手工发酵产品的微生物组成进行了综述。
