Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 5, 2014, Pages 1031-1048

  Chaves López, Clemencia ^a,b   Serio, Annalisa ^a   Grande Tovar, Carlos David ^b   Cuervo Mulet, Raul ^a,b   Delgado Ospina, Johannes ^b   Paparella, Antonello ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSIDAD DE SAN BUENAVENTURA   (Colombia)

Author keywords

Beverages; Cereal products; Dairy products; Fermentation; Functional foods

Indexed keywords

BEVERAGES; CEREAL PRODUCTS; DAIRY PRODUCTS; FERMENTATION; MICROORGANISMS; SUGAR CANE;

FERMENTED BEVERAGES; FUNCTIONAL FOODS; NONPATHOGENIC MICROORGANISMS; NUTRITIONAL FACTORS; SAFETY CONCERNS; SUGAR CANE JUICES; SYSTEMATIC REVIEW; TRADITIONAL FERMENTED FOODS;

THERMAL PROCESSING (FOODS);

EID: 84906100745     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12098     Document Type: Article

References (170)

1. Acevedo D, Rodríguez A, Fernández A. 2012. Low-amplitude oscilatory determinations for Suero Costeño. Rev U.D.C.A Act Divul Cient 15:219-25.
2. Achinewhu SC, Barber LI, Ijeoma IO. 1998. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria. Plant Foods Hum Nutr 52(2):133-40.
3. Acosta-Muñoz L, Mazamorra-Valderrama E. 2004. Enterramientos de masas de yuca del pueblo Ticuna: tecnología tradicional en la várzea del Amazonas colombiano. Available from: http://cdam.minam.gob.pe:8080/handle/123456789/766. Accessed 2014 March 11.
4. Acuña-Monsalve Y. 2009. Selección e identificación de BAL con potencial probiótico aisladas del Suero Costeño [Master thesis]. Facultad de Ingeniería Agro-Industrial, Universidad de la Sabana, Bogotá, Colombia. 112 p.
5. Afoakwa EO, Paterson A, Fowler M, Ryan A. 2008. Flavor formation and character in cocoa and chocolate: a critical review. Crit Rev Food Sci Nutr 48(9):840-57.
6. Aidoo KE, Nout MJR, Sarkar PK. 2006. Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6(1):30-9.
7. Alcántara-Hernández RJ, Rodríguez-Álvarez JA, Valenzuela-Encinas C, Gutiérrez-Miceli FA, Castañón-González H, Marsch R, Ayora-Talavera T, Dendooven L. 2010. The bacterial community in "taberna" a traditional beverage of Southern Mexico. Lett Appl Microbiol 51(5):558-63.
8. Amoa-Awua WK, Sampson E, Tano-Debrah K. 2007. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. J Appl Microbiol 102:599-606.
9. Ampe F, Sirvent A, Zakhia N. 2001. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. Int J Food Microbiol 65:45-54.
10. Ardhana M, Fleet G. 2003. The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol 86:87-99.
11. Arguedas P, Cooke RD. 1982. Residual cyanide concentration during the extraction of cassava starch. Int J Food Sci Tech 17(2):251-62.
12. Arotupin DJ. 2007. Evaluation of microorganisms from cassava waste water for production of amylase and cellulase. Res J Microbiol 2:475-80.
13. Barel M. 1997. La fermentation du cacao: le moyen de l'apprécier et de la maitriser. IAA. Industries Alimentaires et agricoles 114(4):211-4.
14. Barros NO. 1981. Cacao. Instituto Colombiano Agropecuario. Bogotà, Colombia. p 179-96.
15. Bar-Shimon M, Yehuda H, Cohen L, Weiss B, Kobeshnikov A, Daus A, Goldway M, Wisniewski M, Droby S. 2004. Characterization of extracellular lytic enzymes produced by the yeast biocontrol agent Candida oleophila. Curr Genet 45(3):140-8.
16. Bassir O. 1962. Observation of the fermentation of palm-wine. West Afr J Biol Appl Chem 6:5-21.
17. Ben Omar N, Ampe F, Raimbault M, Guyot JP, Tailliez P. 2000. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia). Syst Appl Microbiol 23:285-91.
18. Bernal R, Galeano G, García N, Olivares IL, Cocomá C. 2010. Uses and commercial prospects for the wine palm, Attalea butyracea, in Colombia. Ethnobot Res Applic 8:255-68.
19. Bermudez OI, Tucker KL. 2003. Tendencias en el consumo de alimentos en poblaciones latinoamericanas. Cad Saúde Pública, Rio de Janeiro 19(1):S87-99.
20. Betancourt Botero SP, Bolívar Escobar GA, Ramírez Toro C. 2013. Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas. Rev Argent Microbiol 45(4):282-3.
21. Brabet C, Dufour D. 1996. El almidón agrio de yuca: producción y estudios de las propiedades físico químicas. Proceedings of the Simposio en Carbohidratos, October 4-6, Quito, Ecuador. p 197-203.
22. Cadena MP, Villarraga EC, Luján DE, Salcedo JG. 2006. Evaluación de la agroindustria del almidón agrio de yuca (Manihot esculenta Crantz) en Cordoba y Sucre. Temas Agrarios 11:43-53.
23. Carrillo LC, Londoño-Londoño J, Gil A. 2014. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Res Int 60:273-80
24. Castilla Pinedo Y, Mercado Martínez ID, Mendoza Gutiérrez V, Monroy ML. 2011. Determinación y cuantificación de los niveles de aflatoxinas en bollos de mazorca producidos en Arjona (Departamento de Bolívar - Colombia). Avanc Investig Ing 8(1):71-6.
25. Castro T. 2009. Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk. Small Rum Res 84(1-3):47-53.
26. Chams L, Cury K, Aguas Y. 2012. Evaluación microbiológica de suero costeño y valoración higiénica en puntos de venta en montería, Córdoba. Rev Colombiana Cienc Anim 4(2):344-52.
27. Charles AL, Sriroth K, Huang T. 2005. Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes. Food Chem 92(4):615-20.
28. Chaves-López C, Serio A, Osorio-Cadavid E, Paparella A, Suzzi G. 2009. Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains. Ann Microbiol 59(4):733-40.
29. Chaves-López C, Serio A, Martuscelli M, Paparella A, Osorio-Cadavid E, Suzzi G. 2011. Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population. Food Microbiol 5:1041-7.
30. Chaves-López C, Tofalo R, Serio A, Paparella A, Sacchetti G, Suzzi G. 2012. Yeasts from Colombian kumis as source of peptides with angiotensin I-converting enzyme (ACE) inhibitory activity in milk. Int J Food Microbiol 159:39-46.
31. Chaves-López C, Serio A, Paparella A, Martuscelli M, Corsetti A, Tofalo R, Suzzi G. 2014. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiol 42:117-21
32. Cheesman EE. 1944. Notes on the nomenclature, classification and possible relationships of cocoa populations. Trop Agric 21:144-59.
33. Chelule PK, Mbongwa HP, Carries S, Gqaleni N. 2010. Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge. Food Chem 122(3):656-61.
34. Chen Y, Wang Z, Chen X, Liu Y, Zhang H, Sun T. 2010. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk. J Dairy Sci 93(3):884-92.
35. Cheryan M, Rackis JJ. 1980. Phytic acid interactions in food systems. CRC Crit Rev Food Sci Nutr 13(4):297-335.
36. Chitra U, Singh U, Venkateswara Rao P. 1996. In vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods Hum Nutr 49(4):307-16.
37. Copetti MV, Iamanaka BT, Frisvad JC, Pereira JL, Taniwaki MH. 2011. Mycobiota of cocoa: from farm to chocolate. Food Microbiol 28:1499-504.
38. Cruz-Martínez JG. 2006. Aislamiento y carcterización biochímica de levaduras y bacterias acido lácticas productoras de substancias antimicrobianas de interés industrial presents en el Suero Costeño [Thesis]. Universidad de la Sabana, Facultad de Ingenieria, Bogotà. 108 p.
39. Cubillos G, Merizalde GJ, Correa E. 2008. Manual de Beneficio del Cacao para: técnicos, profesionales del sector agropecuario y productores; Octubre de 2008, Medellín (Antioquia), Colombia S.A.
40. Cuéllar O, Guerrero G. 2012. Actividad antibacteriana de la cáscara de cacao. Theobroma cacao L Rev MVZ Córdoba 17(3):3176-83.
41. Cuervo Mullet RA, Ledesma JA, Duran Vanegas JA, Argote Vega FE. 2010. Aislamiento y control biologico de Leuconostoc mesenteroides en un ingenio para optimizar el rendimineto de azucar y etanol. Rev Biotecnol Sector Agropec Agroindustrial 8(2):31-40.
42. Cueto C, García D, Garcés F, Cruz J. 2007. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product. Rev Latinoam Microbiol 49:12-8.
43. Cueto-Vigil MC, Acuña-Monsalve Y, Valenzuela-Riaño J. 2010. Evaluación in vitro del potencial probiótico de bacterias ácido lácticas aisladas de suero costeño. Actualidades Biológicas 32:129-38.
44. Dallman PR. 1992. Changing iron needs from birth through aolescence. Fomon SJ, Zlotkin S, editors. Nutritional anemias. New York: Raven Press. p 29-39.
45. Danova S, Petrov K, Pavlov P.Petrova P. 2005. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Int J Dairy Technol 58:100-5.
46. de Melo DLFM, Santos FC, Barbosa Junior AM, Oliveira Santos P, Gutiérrez Carnelossi MA, Trindade RC. 2007. Identification of yeasts isolated from the pulp in nature and the production of homemade "Umbu" wine. Braz Arch Biol Technol 50(5):887-92.
47. De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel H-M, Weckx S. 2014. Microbial ecology of sourdough fermentations: diverse of uniform? Food Microbiol 37:11-29.
48. Díaz de León Sánchez F, Carballo Carballo A, Capella Vizcaino S, Bernal Lugo I. 2006. Contenido de azúcares en 4 culativares de maíz (Zea mays) y su velocidad de deterioro en almacén. Rev Iber Tecnol Postcosecha 8(1):38-47.
49. Di Mattia C, Martuscelli M, Sacchetti G, Scheirlinck I, Beheydt B, Mastrocola D, Pittia P. 2013. Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans. Food Bioproc Techn 6:3420-32.
50. Dillinger TL, Barriga P, Escárcega S, Jimenez M, Salazar Lowe D, Grivetti LE. 2000. Food of the Gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J Nutr 130:2057S-72S.
51. Dufour D. 1995. El almidón agrio de yuca en Colombia: estudio de las propiedades reológicas durante las etapas del proceso. Boucher F, Muchnik J editors. Agroindustria Rural Recursos Técnicos y Alimentación. San José: C.R. p 165-81.
52. Ebringer L, Fernčík M, Krajčovič J. 2008. Beneficial health effects of milk and fermented dairy products: review. Folia Microbiol 53(5):378-94.
53. Ejigui J, Savoie L, Marin J, Desrosiers T. 2005. Beneficial changes and drawbacks of a traditional fermentation process on chemical composition and antinutritional factors of yellow maize (Zea mays). J Biol Sci 5(5):590-6.
54. Endtz HP, Van den Braak N, Verbrugh HA, Van Bekum A. 1999. Vancomycin resistance status quo and quo vadis. Eur J Clin Microbiol Infect Dis 18:683-90.
55. Escobar A, Gardner A, Steinkraus KH. 1993. South American fermented maise chicha. Steinkraus KH editor. Handbook of indigenous fermented foods. New York: Marcel Dekker. p 402-6.
56. Espinal GCF, Martínez Covaleda HJ, Ortíz Hermida L. 2005. La cadena del cacao en Colombia una mirada global de su estructura y dinámica. 1991-2005. Bogotá, Colombia: Ministerio de Agricultura Y Desarrollo Rural Observatorio Agrocadenas.
57. Farelo De La Hoz HD. 2002. Caracterización microbiológica y de los parámetros físicos químicos relacionados con el proceso de fermentación del "Suero Costeño" como producto final elaborado en el difícil Ariguani [Thesis]. Universidad de la Sabana, facultad de Ingenieria, Programa de Producción Agroindustrial. Chia, Colombia. 149 p.
58. Federacion Nacional de Cacaoteros. 2004. El beneficio y caracteristicas fisico-chimicas del Cacao. Bogotá, Colombia: Produmedios.
59. Figueroa C, Davila AM, Pourquié J. 1995. Lactic acid bacteria of the sour cassava starch fermentation. Lett Appl Microbiol 21:126-30
60. Furukawa S, Watanabe T, Toyama H, Morinaga Y. 2013. Significance of microbial symbiotic coexistence in traditional fermentation. J Biosci Bioengin 116(5):533-9.
61. Gardiner G, Ross RP, Collins JK, Fitzgerald G, Stanton C. 1998. Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl Environm Microbiol 64(6):2192-9.
62. Gernah DI, Ariahu, CC, Ingbian EK. 2010. Effects of malting and lactic fermentation on some chemical and functional properties of maize (Zea mays). American J Food Techn 5:404-12.
63. Glushakova AM, Yurkov Am, Cherov IY. 2007. Massive isolation of anamorphous ascomycete yeasts Candida oleophila from plant phyllosphere. Microbiol 76(6):799-803.
64. Gomes FCO, Silva CLC, Vianna CR, Lacerda ICA, Borelli BM, Nunes AC, Franco GR, Mourão MM, Rosa CA. 2010. Identification of lactic acid bacteria associated with traditional cachaça fermentations. Braz J Microbiol 41:486-92.
65. Gómez G, Valdivieso M. 1984. Effects of sun-drying on a concrete flour and oven-drying on trays on elimination of cyanide from cassava whole-root chips. J Food Technol 19:703-10.
66. Halm M, Hornbaek T, Arneborg N, Sefa-Dedeh S, Jespersen L. 2004. Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. Int J Food Microbiol 94(1):97-103.
67. Hayashida FM. 2008. Ancient beer and modern brewers: Ethno-archaeological observations of Chicha production in two regions of the North Coast of Peru. J Anthropol Archaeol 27:161-74.
68. Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA. 2010. Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. Int J Food Microbiol 136(3):352-8.
69. Ho VTT, Zhao J, Fleet G. 2014. Yeasts are essential for cocoa bean fermentation. Int J Food Microbiol 174:72-87.
70. Holm PB, Kristiansen KN, Pedersen HB. 2002. Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability. J Nutrition 132:514S-6S.
71. Holzapfel WH. 1997. Use of starter cultures in fermentation on a household scale. Food Control 8:241-58.
72. Ip C, Scimeca JA, Thompson H. 1995. Effect of timing and duration of dietary conjugated linoleic acid on mammary cancer prevention. Nutrition Canc 26:149-57.
73. Isaeva OV, Glushakova AM, Garbuz SA, Kachalkin AV, Chernov I. 2010. Endophytic yeast fungi in plant storage tissues. Izv Akad Nauk Ser Biol 1:34-43.
74. Ishii S, Konagaya Y. 2002. Beneficial role of koumiss intake of Mongolian nomads. J Japn Soc Nutr Food Sci 55:281-5.
75. Katongole JN. 2008. The microbial succession in indigenous fermented maize products [Thesis]. Faculty of Natural and Agricultural Sciences, Dept. of Microbial, Biochemical and Food Biotechnology, Univ. of Free State, Bloemfontein. 162 p.
76. Kimaryo VM, Massawe GA, Olasupo NA, Holpzapfel WH. 2000. The use of a starter culture on the fermentation of cassava for the production of 'kivunde', a traditional Tanzanian food product. Int J Food Microbiol 56:179-90.
77. Kobawila SC, Louembe D, Keleke S, Hounhouigan J, Gamba C. 2005. Reduction of the cyanide content during fermentation of cassava roots and leaves to produce Bikedi and Ntoba Mbodi, two food products from Congo. Afr J Biotechnol 4(7):689-96.
78. Kumar V, Sinha AK, Makkar HPS, Becker K. 2010. Dietary roles of phytate and phytase in human nutrition: a review. Food Chem 120(4):945-59.
79. Lacerda CHF, Hayashi C, Soares CM, Boscolo WR, Kavata LCB. 2005. Replacement of corn Zea mays L. by cassava Manihot esculenta crants meal in grass-carp Ctenopharyngodon idella fingerlings diets. Acta Sci Anim Sci 27:241-5.
80. Lagunes Gálvez S, Loiseau G, Paredes JL, Barel M, Guiraud JP. 2007. Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Int J Food Microbiol 114(1):124-30.
81. Laitila A, Wilhelmson A, Kotaviita E, Olkku J, Home S, Juvonen R. 2006. Yeasts in an industrial malting ecosystem. J Ind Microbiol Biotechnol 33(11):953-66.
82. Lamuela-Raventós RM, Romero-Pérez AI, Andrés-Lacueva C, Tornero A. 2005. Health effects of cocoa flavonoids. Food Sci Tech Int 11(3):159-76.
83. Lanciotti R, Patrignani F, Iucci L, Guerzoni ME, Suzzi G, Belletti N, Gardini F. 2007. Effects of milk high-pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses. Food Chem 104:693-701.
84. Larrahondo JE. 1995. Calidad de la caña de azúcar. Cassalett C, Torres J, Isaacs C, editors. El cultivo de la caña de azúcar en la zona azucarera de Colombia. Cali, Colombia: Cenicaña. p 337-54.
85. Larsonneur S. 1993. Influence du séchage solaire sur la qualité de l'amidon aigre de manioc. Memorie ingénieur. Cali, Colombia: Université Tecnologique de Compiégne and CIAT. 88 p.
86. Larsonneur EP, Canhos VP, Vilela ER, Asqueri ER, Carvalho HP. 1999. Determinación de la flora microbiana de la fécula de yuca fermentada (polvilho azedo) durante las diferentes etapas de procesamiento. Alimentaria 305:97-103.
87. Laurent L. 1992. Qualité de l'almidon aigre de manioc: validation d'une méthode d'evaluation du pouvoir de panification et mise en place d'une épreuve descriptive d'analyse sensorrielle. Projet de fin d'études. Géenie biologique, produits biologiques et alimentaires. France: Université de technologie de Compiégne. 68 p.
88. Liu S, Han Y, Zhou Z. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int 44:643-51.
89. López-Arboleda WA, Ramírez-Castrillón M, Mambuscay-Mena LA. 2010. Diversidad de levaduras asociadas a chichas tradicionales de Colombia. Rev Colomb Biotecnol 12(2):176-86.
90. Lorence-Quiñones A, Wacher-Rodarte C, Quintero-Ramírez R. 1999. Cereal fermentations in Latin American countries. Haard NF, Odunfa SA, Lee CH, editors. Fermented cereals: a global perspective FAO Agricultural Support Systems Division. Rome: Food & Agriculture Organization. Available from: http://www.fao.org/docrep/x2184e/x2184e01.htm. Accessed 2013 December 12.
91. Marfo EK, Simpson BK, Idowu JS, Oke OL. 1990. Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean. J Agric Food Chem 38:1580-5.
92. Martin MA, Goya L, Ramos S. 2013. Potential for preventive effects of cocoa and cocoa polyphenols in cancer. Food Chem Toxicol 56:336-51.
93. Mazo SA, Arias SA. 2006. Eficacia y seguridad de leche fermentada por lactobacilos (kumis) en la recuperación nutricional de niños desnutridos y en el control de sus episodios de enfermedad diarreica. Rev Fac Nac Salud Pública 24(2):83-97.
94. Mestres C, Rouau X. 1997. Influence of natural fermentation and drying conditions on the physicochemical characteristics of cassava starch. J Sci Food Agricul 74(2):147-55.
95. Mincanquer-Cuatín WO. 2007. Siguiendo las huellas de los mayores: la educación propia para la defensa del territorio y la cultura. Rev Educ Pedag 19(49):91-4.
96. Mokoena MP, Chelule PK, Galeni N. 2005. Reduction of fumonisin B1 and zearalenone by lactic acid bacteria in fermented maize meal. J Food Prot 68:2095-9.
97. Montagnac JA, Davis CR, Tanumihardjo SA. 2009. Processing techniques to reduce toxicity and antinutrients of cassava for use as a staple food. Comp Rev Food Sci Food Safety 8:17-27.
98. Montoya-Henao S. 2007. Industrialización de la Yuca: Obtención de almidón y sus aplicaciones. Ramirez Navas JS, editor. Universidad del Valle, Valle del Cauca. Cali, Columbia: Manejo de sólidos y fluídos. p 40
99. Moorthy SN. 1998. Cassava fermentation and associated changes in physicochemical and functional properties. Crit Rev Food Sci Nutr 38(2):73-121.
100. Mora de Tovar G. 1989. Chicha, guarapo y presión fiscal en la sociedad colonial del siglo XVIII. An Colomb Hist Soc Cult 16-17:15-47.
101. Moreira IM, Miguel MG, Duarte WF, Dias DR, Schwan RF. 2013. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids. Food Res Int 54(1):9-17.
102. Morris Navarro LF. 2011. Determinación de aflatoxinas en muestras de maíz (Zea mays) y arroz (Oryza sativa) para consumo humano en cinco departamentos de la Costa Caribe Colombiana mediante cromatografía de alta eficiencia durante seis meses en 2011. Universidad Nacional de Colombia [Master Thesis]. Bogotá, Colombia.
103. Motamayor C, Risterucci AM, Lopez PA, Ortiz C, Moreno A, Lanaud C. 2002 Cacao domestication I: the origin of the cacao cultivated by the Mayas. Heredity 89:380-6.
104. Mu Z, Yang X, Yuan H. 2012. Detection and identification of wild yeast in koumiss. Food Microbiol 31(2):301-8.
105. Ni HJ, Bao QH, Sun TS, Chen X, Zhang HP. 2007. Identification and biodiversity of yeasts isolated from koumiss in Xinjiang of China. Acta Microbiol Sinica 47(4):578-82.
106. Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH. 2007. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int J Food Microbiol 114(2):168-86.
107. Nullvalue. 2003. Los secretos de la Chicha. Available from: http://www.eltiempo.com/archivo/documento/MAM-1049564. Accessed 2013 December 18.
108. Oboh G, Elusiyan CA. 2007. Changes in the nutrient and anti-nutrient contents of micro-fungi-fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers. Afr J Biotechnol 6(18):2150-7.
109. Olarte OMF, Martínez MJD, Acosta PJ, Garzón OMA. 2007. Determination of the ethanol, methanol and acetaldehyde levels in the guarapo prepared in Cundinamarca's municipalities. Rev Col Gastroenterol 22:97-103.
110. Onyango C, Noetzold H, Bley T, Henle T. 2004. Proximate composition and digestibility of fermented and extruded uji from maize-finger millet blend. LWT 37(8):827-32.
111. Ortiz de Bertorelli L, Graziani de Fariñas L, Gervaise Rovedas L. 2009. Influencia de varios factores sobre características del grano de cacao fermentado y secado al sol. Agronomía Trop 59(2):119-27.
112. Osorio JA, Ramirez C, Novoa CF, Gutierrez LF. 2011. Conjugated linoleic acid, fatty acid profile and process properties in kumis: fermented milk consumed in Colombia. Vitae 18(2):144-52.
113. Osorio-Cadavid E, Chaves-Lopez C, Tofalo R, Paparella A, Suzzi G. 2008. Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage. Food Microbiol 25:771-7.
114. Othman A, Ismail A, Ghani AN, Adenan I. 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chem 100:1523-30.
115. Ouattara HG, Koffi BL, Karou GT, Sangaré A, Niamke SL, Diopoh JK. 2008. Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World J Microbiol Biotech 24(9):1753-60.
116. Oyewole OB. 2001. Characterization and significance of yeast involvement in cassava fermentation for fufu production. Int J Food Microbiol 65:213-8.
117. Oyewole OB, Odunfa SA. 1990. Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production. J Appl Microbiol 68:145-52.
118. Panghyová E, Kačenová D, Hajdušková S, Matulová M, Kiss E. 2006. Influence of free linoleic acid on the fatty acids profile of fermentation by selected probiotic bacteria. J Food Nutr Res 45(4):159-65.
119. Pariza MW, Park Y, Cook ME. 2000. Mechanisms of action of conjugated linoleic acid: evidence and speculation. Exp Biol Med 223:8-13.
120. Pataro C, Guerra JB, Petrillo-Peixoto ML, Mendonça-Hagler LC, Rosa CA. 2000. Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil. J Appl Microbiol 89:24-31.
121. Patiño VM. 1990. Historia de la cultura material en la América Equinoccial (Tomo 1). Alimentación y alimentos Bogotá, Instituto Caro y Cuervo. [http://www.banrepcultural.org/blaavirtual/historia/equinoccial_1_alimentos/biblio.htm]
122. Patiño-Rodriguez VM. 2002. Historia y dispersión de los frutales nativos del Neotropico. Cali, Colombia: Centro Internacional de Agricultura Tropical. 265 p.
123. Pineda RDP, Chica MJ, Echeverri LF, Ortiz A, Olarte HH, Riaño NM. 2012. Influencia de da fermentación y el secado al sol sobre las caracteristicas del grano de cacao TSH 565 y ICS 60. Vitae 19:S288-90.
124. Pérez Echeverry P. 2004. Mucílago pulverizado obtenido a partir de la cáscara de cacao, una alternativa en la clarificación de jugos en la industria panelera [Thesis]. Sede Manizales: Universidad Nacional de Colombia. Available from: http://www.bdigital.unal.edu.co/1168/#sthash.5lP6gWKn.dpuf
125. Plessas S, Alexopoulos A, Voidarou C, Stavropoulou E, Bezirtzoglou E. 2011. Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application. Anaerobe 17:483-5.
126. Poutanen K, Flander L, Katina K. 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 26(7):693-9.
127. Powis TG, Cyphers A, Gaikwad NW, Grivetti L, Cheong K. 2011. Cacao use and the San Lorenzo Olmec. Proc Natl Acad Sci U S A 108:8595-600.
128. Pulgarín N, Bernal R. 2004. El potencial de la palma de vino, Attalea butyracea, como planta azucarera. Ramírez-Padilla BR, Macías-P D, Varona-B G, editors. Libro de Resúmenes Tercer Congreso Colombiano de Botánica. Popayán, Colombia: Universidad del Cauca. p 194.
129. Putri WDR, Haryadi DW, Marseno-Cahyanto MN. 2011. Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. Int Food Res J 18:1149-54.
130. Quintero V, Giraldo G, Lucas J. 2012. Modificacion del almidon de yucca por A. niger. Viatae 19(1):S177-9.
131. Rainer L, Heiss CJ. 2004. Conjugated linoleic acid: health implications and effects on body composition. J Am Diet Assoc 104:963-8.
132. Ramos O. 2011. Avatarres de la Chicha. Poligramas 27:1-15.
133. Rincón-Suárez LM, Villamil-Novoa ES. 2005. Obtención y caracterización fisicoquímica del almidón agrio para el mejoramiento del proceso de fermentación [Thesis]. Bucaramanga, Colombia: Universidad Industrial de Santander, Escuela de Química. 67 p.
134. Riordan JF. 2003. Angiotensin-I-converting enzyme and its relatives. Genome Biol 4(8):225.1.5
135. Rodríguez-Peña JM, Torres-Lozano LM. 2006. Evaluación de sustancias antimicrobianas presentes en los extractos obtenidos de bacterias acido lácticas aisladas de Suero Costeño [Thesis]. Bogotá, Colombia: Facultad de Ingeniería Agro-Industrial, Universidad de la Sabana. 76 p.
136. Rodríguez-Sanoja R, Morlon-Guyot J, Jore J, Pintado J, Juge N, Guyot JP. 2000.Compararive characterization of complete and truncated forms of Lactobacillus amylovorus α-amylase and role of the C-terminal direct repeats in raw-starch binding. Appl Environ Microbiol 66(8):3350-6.
137. Rossi C. 2010. Produzione di un latte fermentato funzionale con attività ACE inibitoria "in vitro" [Thesis]. Teramo, Italy: Università degli Studi di Teramo. 86 p.
138. Rusconi M, Conti A. 2010. Theobroma cacao L., the food of the Gods: a scientific approach beyond myths and claims. Pharmacol Res 61:5-13.
139. Saltini R, Akkerman R, Frosch S. 2013. Optimizing chocolate production through traceability: a review of the influence of farming practices on cocoa bean quality. Food Contr 29(1):167-87.
140. Sandberg AS, Andersson H. 1988. Effect of dietary phytase on the digestion of phytate in the stomach and small intestine of humans. J Nutr 118:469-73.
141. Schultes RE. 1984. Amazonian cultigens and their northward and westward migrations in pre-Columbian times. Stone D, editor. Pre-Columbian plant migration. Papers of the Peabody Museum of Archaeology and Ethnology. Vol 76: Cambridge: Harvard Univ. Press. pp 69-83.
142. Schwan RF. 1998. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl Environ Microbiol 64:1477-83.
143. Schwan RF, Wheals AE. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Crit Rev Food Sci Nut 44(4):205-21.
144. Scussel VM. 2004. Aflatoxin and food safety: recent South American perspectives. Toxins Rev 23(2-3):179-216.
145. Serio A, Paparella A, Chaves-Lopez C, Corsetti A, Suzzi G. 2007. Enterococcus populations in pecorino Abruzzese cheese: biodiversity and safety aspects. J Food Prot 70(7):1561-8.
146. Serna-Isaza A. 1976. El guarapo: análisis socioeconómico corregimiento de San Lorenzo-Parcialidad indígena de Cañamomo y Lomaprieta, Riosucio-Caldas. Bogotá: Universidad de Los Andes. 113 p.
147. Simanca M, Arteaga M, Pérez-Soto M, Salcedo J. 2010. Characterization and study of spontaneous fermentation of fermented milk product (suero costeño) produced in Monteria. Revista MVZ Córdoba 15(1):1944-53.
148. Simango C. 1997. Potential use of traditional fermented foods for weaning in Zimbawe. Soc Sci Med 44:1065-8.
149. Soni SK, Sandhu DH. 1991. Role of yeast domination in Indian idli batter fermentation. World J Microbiol Biotechnol 7:505-7.
150. Steinkraus KH. 1997. Bio-enrichment: production of vitamins in fermented foods. Wood BJB, editor. Microbiology of fermented foods. New York: Thomson Science. pp 603-21.
151. Steinkraus KH. 2006. Fermentations in world food processing. Compreh Rev Food Sci Food Safety 1(1):23-32.
152. Stratton SS, Hutkins RW, Taylor SL. 1991. Biogenic amines in cheese and other fermented foods: a review. J Food Prot 54:460-70.
153. Thompson SS, Miller KB, López AS. 2007. Cocoa and coffee. Doyle MP, Beuchat LR, Montville TJ, editors. Food microbiology fundamentals and frontiers. Washington: ASM Press. pp 837-50.
154. Tinoco HA, Ospina DY. 2010. Análisis del proceso de deshidratación de cacao para la disminución del tiempo de secado. Revista EIA 3:53-63.
155. Trindade RC, Resende MA, Silva CM, Rosa CA. 2002. Yeasts associated with fresh and frozen pulps of Brazilian tropical fruits system. Appl. Microbiol 25:294-300.
156. Tylleskar T, Banea M.Bikangi N, Cooke R, Poulter N, Rosaling H. 1992. Cassava cyanogens and konzo, an upper motor neuron disease found in Africa. Lancet 339:208-11.
157. Uchida K, Hirata M, Motoshima H, Urashima T, Ara I. 2007. Microbiota of 'airag', 'tarag' and other kinds of fermented dairy products from nomad in Mongolia. Anim Sci J 78(6):650-8.
158. Vanegas IAC, Yepes MDS, Duque MCR. 2003. Búsqueda de cepas Colombiana de levaduras productoras de xilitol. Facultad de Ciencias Agropecuarias 28(2):27-32.
159. Vanegas-Gamboa DC, Betancourt-Botero DP, Ramírez-Toro CMS, Bolívar G. 2009. Research of the inhibitory capacity of lactic acid bacteria isolated from corn sourdough. III Simposio Internacional de Bacterias Lácticas. September 15-17, 2009, Tucumán, Argentina. 155 p.
160. Vargas-Aguilar P. 2010. Obtención de almidón fermentado a partir de yuca (Manihot esculenta Crantz) variedad valencia, factibilidad de uso en productos de panadería. Tecnol Marcha 23(3):15-23.
161. Vatanasuchart N, Naivikul O, Charoenrein S, Sriroth K. 2005. Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion. Carb Pol 61(1):80-7.
162. Ventura M, Margolles A, Turroni F, Zomer A, de los Reyes-Gavilan C, van Sinder D. 2011. Stress responses of Bifidobacteria. Tsakalidou E, Papadimitriou E, editors. Stress responses of lactic acid bacteria. New York: Springer. pp 323-47.
163. Villada HS, Narváez EA, Acosta H. 2011. Elaboración, caracterización y envejecimento de almidón termoplástico agrio de yuca extruido. Alimentos Hoy 12(12):1-22.
164. Vinderola G, de los Reyes-Gavilán C, Reinheimer J. 2009. Probiotics and prebiotics in fermented dairy products. Ribeiro CP, Passos ML, editors. Contemporary food engineering. New York: CRC Press and Taylor & Francis Group. pp 601-34.
165. Wang J, Chen X, Liu W, Yang M, Airidengcaicike, Zhang H. 2008. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 227:1555-61.
166. Wang J, Zhang H, Chen X, Chen Y, Menghebilige, Bao Q. 2012. Selection of potential probiotic lactobacilli for cholesterol-lowering properties and their effect on cholesterol metabolism in rats fed a high-lipid diet. J Dairy Sci 95(4):1645-54.
167. Watanabe K, Fujimoto J, Sasamoto M, Dugersuren J, Tumursuh T, Demberel S. 2008. Diversity of lactic acid bacteria and yeasts in airag and tarag, traditional fermented milk products of Mongolia. World J Microbiol Biotechnol 24:1313-25.
168. Wollgast J, Anklam E. 2000. Polyphenols in chocolate: is there a contribution to human health? Food Res Int 33:449-59.
169. Xie Y, An H, Hao Y, Qin Q, Huang Y, Luo Y, Zhang L. 2011. Characterization of an anti-Listeria bacteriocin produced by Lactobacillus plantarum LB-B1 isolated from koumiss, a traditionally fermented dairy product from China. Food Control 22(7):1027-31.
170. Zapata Bustamante S, Tamayo Tenorio A, Rojano AB. 2013. Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano. Rev Cubana Plant Med 18(3):391-404.