Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
Abstract
:1. Introduction
2. Fermented Foods from Ecuador
2.1. Cacao
2.2. Coffee
2.3. Traditional Fermented Beverages
2.3.1. Chicha
2.3.2. Champús
3. Functionality of Microorganisms
Community | Species | Fermented Food * | Study Observations | Reference |
---|---|---|---|---|
Yeast | Candida californica | C, CJ | The genus Candida is frequently found in spontaneous fermentation processes and has been assessed as a starter culture for alcohol production. | [67] |
Candida humilis | CJ, Cf | |||
Candida quercitrusa | Cf | |||
Candida sake | CJ, CM | |||
Candida solani | C, CJ | |||
Candida sorbosivorans | C | |||
Candida sorboxylosa | CJ | |||
Candida zeylanoides | CJ | |||
Candida vinaria | CJ | |||
Candida tropicalis | C, CY | Used as a starter culture in sorghum beer and barley malt medium. | [79,80] | |
Dekkera anomala | CJ | These species were related to the production of unpleasant aromas and were not recommended as starter culture. | [81] | |
Dekkera bruxellensis | CJ, SC | |||
Hanseniaspora opuntiae | C, CY | Was used as a possible starter culture in cacao fermentation. | [82] | |
Hanseniaspora uvarum | Cf | Starter culture for the production of volatile compounds in fermented foods and beverages. | [71,83] | |
Hanseniaspora spp. | CJ, CH, Cf | |||
Issatchenkia orientalis | CH | Malic acid reduction and interaction mechanisms with S. cerevisiae. | [84] | |
Kazachstania exigua | CJ | Starter culture for cacao fermentation. | [85] | |
Kodamaea ohmeri | CY | |||
Kluyveromyces marxianus | C | |||
Pichia fermentans | CJ, CM, CH | Starter culture for wine to stabilize color and increase fruit and floral aromas. | [86] | |
Pichia kluyveri | C, CJ, CH | Starter culture to increases volatile thiols (3-mercaptohexanol and its acetylated derivative 3-mercaptohexyl acetate) with fruity aroma as passion fruit and grapefruit. | [87] | |
Pichia kudriavzevii | C, | Starter culture for cacao fermentation. | [85] | |
Pichia manshurica | SC | |||
Rhodotorula minuta | C | [60] | ||
Rhodotorula mucilaginosa | CJ, Cf | |||
Saccharomyces cerevisiae | C, Cf, CJ, SC, CY, CH | Starter culture for different types of beer. | [88] | |
Saccharomycodes ludwigii | CJ, CM | |||
Torulospora delbrueckii | C, CJ, CM, CY, CH | Alcohol production to improve flavor diversity. | [60,89] | |
Zygoascus hellenicus | CJ | |||
Zygosaccharomyces fermentati | CH | |||
LAB | Enterococcus casseliflavus | C | Food bio-preservative. | [90] |
Enterococcus saccharolyticus | C | |||
Enterococcus sp. | C | |||
Fructobacillus durionis | C | Some strains with probiotic potential. | [49] | |
Fructobacillus ficulneus | C | |||
Fructobacillus tropaeoli | C | |||
Lactobacillus acidophilus | C, CY | Starter cultures for steering food fermentation processes. Some specific strains have probiotic potential. | [91,92]. | |
Lactobacillus amylovorus | C | |||
Levilactobacillus brevis | C, Cf | |||
Liquorilactobacillus cacaonum | C | |||
Lacticaseibacillus casei | C, CJ | |||
Loigolactobacillus coryniformis | C | |||
Lactobacillus delbrueckii | C, CY | |||
Lactiplantibacillus fabifermentans | C | |||
Lentilactobacilluss farraginis | C | |||
Licmosilactobacillus fermentum | C, CY | |||
Lactobacillus garvieae | C | |||
Liquorilactobacillus nagelii | C | |||
Lactiplantibacillus plantarum | C, O | Starter culture in different fermented foods and beverages. | [31,93] | |
Limosilactobacillus reuteri | CY | Starter culture can produce antimicrobial molecules, such as organic acids, ethanol, and reuterin. | [94] | |
Lactobacillus delbruckii subsp. Lactis | C, CY, Cf | Starter culture in yoghurt. | [95] | |
Lactococcus hircilactis | Cf | |||
Leuconostoc fallax | C, Cf | Starter culture for the production of butyric acid. | [96] | |
Leuconostoc mesenteroides | C, CY, O | |||
Leuconostoc pseudomesenteroides | C, Cf | |||
Streptococcus thermopjhilus | CY | Starter culture in yoghurt and cheese by its rapidly growing in low pH conditions. | [97] | |
Streptococcus salivarius | O | |||
Weissella cibaria | C | High presence in different fermented foods; its redox potential influences the aromatic profile. Qualified Presumption of Safety (QPS) for food applications in in process. | [77] | |
Weissella fabaria | C | |||
Weissella confusa | O | |||
AAB | Acetobacter cibinongensis | C, Cf | Starter culture for food fermentation processes to favor the production of volatile compounds. | [98] |
Acetobacter lovaniensis | C | |||
Acetobacter malorum/cerevisiae | C | |||
Acetobacter malorum/indonesiensis | C, Cf | |||
Acetobacter fabarum | C, Cf | |||
Acetobacter ghanensis | C | |||
Acetobacter orientalis | C, Cf | |||
Acetobacter okinawensis | Cf | |||
Acetobacter pasteurianus | C | |||
Acetobacter peroxydans | C | |||
Acetobacter pomorum | C | |||
Acetobacter senegalensis | C, Cf | |||
Acetobacter syzygii | C | |||
Acetobacter thaillandicus | Cf | |||
Frateuria aurantia | C | Starter culture potential when high concentrations of glucose are present. | [78] | |
Microbacterium lacticum | C | |||
Gluconobacter cerevisiae | Cf | |||
Gluconobacter oxydans | C | |||
Gluconobacter sp. | C |
4. Benefits and Risk
5. Future Perspectives
6. Development of Starter Cultures
7. Concluding Remarks
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Guerra, L.S.; Cevallos-Cevallos, J.M.; Weckx, S.; Ruales, J. Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. Foods 2022, 11, 1854. https://doi.org/10.3390/foods11131854
Guerra LS, Cevallos-Cevallos JM, Weckx S, Ruales J. Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. Foods. 2022; 11(13):1854. https://doi.org/10.3390/foods11131854
Chicago/Turabian StyleGuerra, Luis Santiago, Juan Manuel Cevallos-Cevallos, Stefan Weckx, and Jenny Ruales. 2022. "Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity" Foods 11, no. 13: 1854. https://doi.org/10.3390/foods11131854