CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Indigenous Fermented Foods of Latin America
Autor/es:
DE MORENO DE LEBLANC, ALEJANDRA; TODOROV, SVETOSLAV; VIGNOLO, GRACIELA; SAVOY DE GIORI, GRACIELA; LEBLANC, JEAN GUY
Libro:
Microorganisms and Fermentation of Traditional Foods
Editorial:
CRC Press, Taylor & Francis Group,
Referencias:
Lugar: New York; Año: 2014; p. 310 - 338
Resumen:
There is little scientifi c publications on the benefi cial properties and/or production of indigenous fermented foods (LeBlanc et al. 2012), reason for which in this Chapter, a special emphasis will be placed on foods that are not currently mass-produced. The use of modern scientifi c tools and techniques now allow us to mine knowledge from the past and allow us to use it to produce novel benefi cial foods in the future. The identifi cation and isolation of microorganisms from these indigenous fermented foods of Latin America could help in the fi ght to prevent world hunger or at the very least improve the food safety of these foods that have been consumed for thousands of years without being adequately studied