Fermented foods of Latin America: from traditional knowledge to innovative applications


Fermented Dairy Beverages in Latin AmericaFermented Dairy Beverages General CharacteristicsBiochemistry of FermentationCarbohydrate metabolismProtein metabolismFat metabolismProduction of Fermented Dairy BeveragesPre-processing of cheese wheyPre-processing of milkMixing of the ingredientsHomogeniza tionFermentationSubsequent post-fermentation stepsInnovations of Fermented Dairy Beverages in Latin AmericaFunctional Dairy BeveragesFunctional Non-Dairy BeveragesConclusionReferencesBrazilian Artisanal Coalho Cheese: Tradition, Science and TechnologyHistorical and Geographical AspectsCoalho Cheese CharacteristicsCoalho Cheese Manufacturing ProcessMilk PreparationCurd CuttingStirringCurd cooking and whey drainageSaltingMolding and pressingRipeningPackagingMicrobiological Aspects of Artisanal Coalho CheeseCompositional and Functional Aspects of Coalho CheeseFunctional Aspects of Coalho CheeseGeographical Indications for the Coalho CheeseThe Coalho Cheese from the Agreste PernambucanoThe Coalho cheese from JaguaribeInnovative Varieties of Coalho CheeseConclusionReferencesBuffalo Mozzarella Cheese: Knowledge from the East and the WestRegulatory AffairsPhysico-chemical ParametersRheological PropertiesTechnology ProcessAutochthonous MicrobiotaStarter and Probiotic CultureConclusionReferencesCheese Production in UruguayBrief History of Milk Production in UruguayCheesemaking in UruguayGrana-type Cheese (Sbrinz Cheese or Reggianito Uruguay)Danbo CheeseColonia CheeseSheep milk CheeseGoat Milk CheeseConservation of goat milkSmall Ruminants Milk CheeseArtisanal Cheeses: QualityConclusionReferencesBrazilian Kefir: From Old to the New WorldHistoryMicrobiota and Structure of Kefir GrainsChemical CharacteristicNutritional CharacteristicVitaminsProteinsMineralsCarbohydratesFunctional Characteristic Antimicrobial propertiesExopolysaccharidesOrganic acidsHydrogen peroxideProteinsHealth Benefits Antitumoral effectImmune system activationAnti-hypertensive effectAnti-diabetes effectGastrointestinal tractHypercholesterolemicLactose intoleranceManufacturing TechnologyConclusionReferenceBrazilian CharquiOrigin and Historical AspectsData of Charqui ConsumptionCharqui ManufactureRaw MaterialPreparation of MeatWet-saltingDry-saltingReversion of Meat Pieces PositionWashingSun-dryingPacking and MarketingYield and Chemical CompositionEffect of the Salting Step on the MeatThe Role of Salt in Meat PreservationMicrobiological Aspects of CharquiMicrobiota of Salted and Dried Meat ProductsOther Salted and Dried Meat Products found in BrazilJerked BeefCarne de SolCharqui from Other Countries in Latin AmericaConclusionReferencesBiopreservation of Salami- Brazilian ExperienceProduction of Salami in BrazilMilano Type Salami Elaborated with Fiber of Red Wine By-productsReplacement of fatProblems with contaminations in salamiBiopreservation and Antimicrobial PeptidesApplication of Bacteriocins in Biopreservation of SalamiUse of Lactobacillus Plantarum as Starter Culture in Fermentation of SalamiApplication of Essential Oils in Bio-preservation of SalamiProbiotic SalamiConclusionsReferencesInfluence of New Trends in Wine Technology on the Chemical and Sensory ProfilesWine making Procedures Thermovinification and grape pre-dehydrationSubmerged cap techniqueCold soaking techniqueCarbonic macerationApplication of Different Yeast Strains for Alcoholic FermentationPectinolytic EnzymesConclusionsReferencesAmazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation ProcessesAmazonian Biodiversity: Food Potential of Native Fruits within the Regional ContextBacuri (Plantonia insignis Mart.)Cupuagu (Theobroma grandiflorum)Uxi (Endopleura uchi Cuatrec.)Camu-camu (Myrciaria dubia)Pupunha (Bactris gasipaes Kunth)Cubiu (Solanum sessiliflorum Dunal)Araga-boi (Eugenia stipitata McVaugh)Agaf (Euterpe oleracea Mart. and Euterpe precatoria Mart.)Buriti (Mauritia flexuosa L.f.)The feeding habits of the people of the AmazonAmazon Fermented food: Raw Materials and Major By-products. ManiocTacaca"Caxiri"Amazonian winesHigh Tech Fermented products: Amazonian Fruits and Roots Dictate new Soft Drinks, Beer and Yogurt Flavors.ReferencesFermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South AmericaComposition of Cassava RootsProcessing of Fermented Beverages and FoodsFermented Products made from Cassava RootsCassava-based beveragesSaccharification of Starch with MouldsMicroorganisms Associated with the Fermentation ProcessTiquira - cassava spiritInnovations proposed in the manufacture of tiquiraPolvilho azedo — Fermented Cassava StarchStarch as a substrateTraditional production of polvilho azedoFermentationDrying or treatment by ultraviolet radiation?ConclusionsReferencesBrazilian Indigenous Fermented FoodSubstratesTypes of Indigenous Fermented Foods Puba FlourCaxiriCauimCalugiChichaTarubaYakupaTejuinoConclusionsReferencesAndean Fermented BeveragesDevelopmnet of Fermented Beverages Production: An OvwerviewVegetable Material Employed For Fermented Beverages Production in Andean Latin AmericaDiversity of Beverages in Andean LandsThe South American Beer: The Manufacturing of Chicha De MaizMicrobial fermentation in Indigenous BeveragesThe Role of Saliva in the Production of Andean DrinksThe Microbial Succession in ChichaBenefitial Aspects Related to Andean Fermented BeveragesLatin America Fermented Beverages TodayReferencesIncreasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented FoodsFolateChemical structure, bioavailability, and functionsFood rich in folate and folate requirementsFortification programsFolate Production by MicroorganismsBio-enriched Foods with Folate Produced by MicroorganismsFolate Analysis in FoodMicrobiological assay and tri-enzyme treatmentOther analysis methodsConclusionsReferencesCharacteristics and Production of Microbial CulturesStarter Culture FunctionsStarter Culture MicroorganismsBacterialYeast and MouldsCriteria for Selecting and Developing Starter CulturesIsolation of microorganisms and strain identificationStrain improvementEvaluating Starter Culture PerformanceHow Starter Cultures are used in IndustryIndustrial Production of Starter CulturesGrowth MediaFermentation, Concentration and Preservation TechnologiesModern Starter Culture TechnologiesFuture Prospects and Final ConsiderationsReferencesNovel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid BacteriaProbiotic Lactic Acid BacteriaLactobacillus delbrueckiiLactococcus lactisHeterologous Protein ProductionGene expression regulation in Lactococcus lactis TranscriptionTranslationGenetic tools for the production of heterologous proteins in Lactococcus lactisHeterologous proteins expression systems and cell targetingXylose-Inducible Expression SystemDNA VaccinesLactic acid bacteria vehicles for DNA vaccine deliveryDNA vaccines in clinical trial phase and already licensed for useReferences
 
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