Indigenous fermented foods: nutritional and safety aspects

• Published in: Current opinion in food science Vol. 53; p. 101075
• Main Authors: Ramos, Cintia L, Bressani, Ana PP, Batista, Nadia N, Martinez, Silvia J, Dias, Disney R, Schwan, Rosane F
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2023
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2023.101075

Indigenous fermented foods and beverages are important sources of nutrients for the population, mainly in developing countries. These foods are made from various substrates, and the unique characteristics of each product are given by the diversity of metabolites produced by the microbiota during the fermentation process. The microbiota associated with different fermented foods and their physicochemical characteristics has been described in the literature. However, the safety of these foods is poorly reported. Most foodborne pathogens are the primary cause of unsafe foods and diseases, turning into a future public health issue. A brief description of the different fermented indigenous foods and beverages in the world is presented in this paper, relating the nutritional aspect, microbiota, process methodology, and food safety.