Ethnohistoric review of amylolytic fermentation in Amazonia
Bibliographic Data
| ID | 12995293 |
|---|---|
| Authors | Alessandro Barghini (0000-0002-9108-5374, Universidade de São Paulo, corresponding author) |
| Year | 2020 |
| Volume | 15 |
| Issue | 2 |
| Publication date | 2020-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Boletim do Museu Paraense Emílio Goeldi Ciências Humanas (JOURNAL) |
| Journal identifiers | ISSN: 1981-8122 • E-ISSN: 2178-2547 |
| Publisher | FapUNIFESP (SciELO) (PUBLISHER) |
| DOI | 10.1590/2178-2547-bgoeldi-2019-0073 |
| OpenAlex | W3045277817 |
| SCIELO_PID | S1981-81222020000200200 |
| Language | EN |
| Citations received | 5 |
| References cited | 24 |
In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash. In 2004, Henkel identified a unique fermentation process that was not previously known in the Americas: fermentation performed with the inoculation of an amylolytic mold, Rhizopus sp. Amylolytic fermentation is an important way to transform and enrich carbohydrates and is widely used in the eastern and southeastern Asia for the enhancement of beverages and food. To verify if this process was unique, extensive research has been carried out by analyzing reports by missionaries, travelers, and anthropologists to search for hints of a larger diffusion of such processes. This research made it possible to verify that the use of amylolytic molds was widespread throughout the Amazon basin, from Rio Napo and the upper Amazon to Guianas and Orinoco. In addition, it was possible to verify that Rhizopus sp. was not the only mold employed. It is probable that the other molds used were Monascus sp. and Aspergillus sp. This leads us to believe that the fermentation processes in the Amazon basin were likely more varied than previously thought, and are worthy of deeper studies
Amazon basin · Amazon rainforest · Bacteria · Biology · Fermentation · Fermentation in food processing · Geography · Lactic acid · Rhizopus · Cassava research and cyanide · Enzyme Production and Characterization · Microbial Metabolism and Applications · Ecology · Food Science
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| Unique citing works | 5 |
|---|---|
| Citations per year | 1,25 |
| Citation span | 2022 - 2025 (4) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 5 |