01669naa a2200253 a 450000100080000000500110000800800410001902400600006010000250012024500750014526000090022052008000022965300240102965300250105365300220107865300210110065300200112165300150114170000200115670000200117670000220119670000180121877301790123621536852023-08-04       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/B978-0-323-98341-9.00030-X2DOI1 aGOTTSCHALK, L. M. F.  aSouth American Cereal-Based Fermented Products.h[electronic resource]  c2023  aCereal grains are a major source of dietary nutrients all over the world; they are ancestral foods and are part of the daily diet. Fermentation is the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. This chapter focuses on some of the indigenous fermented foods and beverages produced from different cereal substrates fermented by lactic acid bacteria, yeasts, and/or fungi in South America. The content presented in this chapter is of significant relevance, as much of the information compiled here are dispersed across different surveys. Therefore, these cereal-based fermented foods represent hundreds of years of the culture of ancestral and indigenous peoples and need greater visibility for current and future generations.  aCereal fermentation  aFermentation process  aFermented product  aHealth-promoting  aIndigenous food  aMicrobiota1 aSOUZA, E. F. de1 aOLIVEIRA, A. H.1 aFREITAS-SILVA, O.1 aSOARES, A. G.  tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 4, p. 57-72.