Indigenous fermented foods and beverages produced in Latin America

Abstract

Indigenous fermented foods form an intricate part of the diet throughout the world and have been produced for centuries as a method of food conservation. These foods, produced using locally grown raw materials and following traditional methods, are often associated to beneficial effects on their consumers. However, since indigenous fermented foods are often produced by individuals with little or no knowledge of the microbial processes involved, food safety and hygienic conditions are often overlooked. The aim of this review is to improve the knowledge base of the biotechnological processes involved in the production of indigenous fermented foods of Latin America. These include beverages prepared from the fermentation of maize (Chicha de jora and Pozol), cassava (Caixiri and Cauim), sugar cane (Cachaça), carob beans (Aloja) and agave (Pulque and Mezclal) and fermented foods such as the potato-based Tocosh. The diversity of the raw materials used as substrates and methodologies used will also be helpful in understanding the cultural habits of various and often geographically isolated cultures. Although mass-production of these indigenous fermented foods is limited by the availability of raw materials and their short shelf-life greatly limits their introduction into foreign markets, increased knowledge of the processes and microorganisms involved will be useful in improving and standardizing their production and increasing consumer acceptance and safety.