I also like adding seasonal herbs rosemary is fantastic in this to further help my sauce speak to locale and season. Combine the mushrooms and salt in a nonreactive bowl. Cover the bowl and let sit at room temperature. Check the mushrooms after 20 minutes or so to make sure that they are releasing liquid.

Allow to sit out for around 24 hours. Add the vinegar, onion, horseradish, allspice, cloves, bay leaf, and cayenne. Simmer for 15 to 20 minutes, then remove from the heat and let cool. Line a strainer with muslin or cheesecloth and set it in a mixing bowl. Pour the mushroom ketchup into the strainer.

Wrap the cloth up around the mushroom mixture and give it a good squeeze to release the rest of its juice. Transfer the mushroom ketchup to a jar or bottle and store in the fridge, where it will last for several months.

Excerpted from Our Fermented Lives © by Julia Skinner. Used with permission from Storey Publishing. Twilight Greenaway is the executive editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR. org, The Guardian, Food and Wine, Gastronomica, and Grist, among other.

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By Daniel Walton February 14, Op-ed: Meals Made With Fresh, Whole Foods Could Transform Our Health Care System By James McGovern February 13, The Land Back Movement Is Also About Foodways By Kate Nelson February 12, have also been recovered from puba.

The fermenting microbiota produces several organic acids, such as lactic, butyric and acetic acids, which extend the shelf life of puba [ 40 ]. It is virtually a mandatory side dish at meals in the local population, as well as used in different preparations, such as farofa crumble , pirão a kind of fish porridge , and classic cakes typical of the Brazilian Northeastern cuisine [ 10 ].

It is legally defined as a product deriving from cassava roots, which is properly cleaned, macerated, peeled, crushed, ground, pressed, dismembered, sieved, dried at moderate temperature — it can be sieved again. Coelho et al. and Streptococcus spp. ethanolica, C. krusei, Pichia membranifaciens and Trichosporon asahii.

According to the authors, some yeasts presented amylolytic activity, contributing to the releasing of fermentable sugars and, consequently, to the fermentation process. Polvilho azedo sour cassava starch Fig.

Fermentation provides this product with a high expansion capacity. Polvilho azedo is widely used to manufacture bakery products, mainly pão de queijo cheese bread , which is a classic Brazilian cuisine product.

Washing and peeling are the first cassava processing steps. The resulting mass is repeatedly washed until total starch removal. This operation is carried out by adding water to the mass, which is strained with the aid of fine overlapped cloths until the washing water looks virtually clear.

The milky liquid containing starch is distributed to settling tanks [ 10 ]. The fermentation conditions of polvilho azedo comprise substrate exclusively formed by granular starch, which is used as carbon source for microorganisms; almost-solid medium formed by starch decantation in the tank; as well as anaerobic conditions, which are established in the first five fermentation days [ 71 ].

There is intense bubble formation during the first fermentation stages, although they decrease as the process evolves until all bubbles disappear, which means the end of the process [ 77 ]. Besides that, amylolytic enzymes significantly change the structure of starch granules during the fermentation process, as well as provides unique technological properties [ 8 ].

is the prevalent genus in the herein described fermentation process; it is followed by Streptococcus sp. In addition to LAB, Propionibacterium sp.

and Clostridium sp. are also involved in this process [ 10 ]. Tucupi fermented cassava sauce Fig. Cassava is traditionally squeezed in tipiti in order to separate the solid from the liquid fraction. The liquid fraction manipueira is left to rest at room temperature in order to ferment for 3 days.

During this period, residual starch settles to the bottom of the container; then, it is removed and used to produce other type of foods, such as polvilho. The fermented juice is boiled with different spices to provide tucupi with characteristic flavor, which is significantly appreciated in the Amazon region and has recently enabled tucupi to gain increasing prominence in the Brazilian gastronomic scenario [ 17 , 27 ].

Tucupi is the main ingredient of tacacá , which is a typical dish of Northern Brazil, and also includes dried shrimp, tapioca gum and maniçoba previously cooked cassava leaves ; in addition, it can be used to prepare a sauce served with roasted duck pato com tucupi , which is one of the main dishes served in the religious festivities [ 22 , 62 ].

Caetano [ 19 ] evaluated tucupi samples purchased at different supermarkets in Belém City, State of Pará, and the results emphasized the role played by LAB in the fermentation process. plantarum acidophilus 7. parabuchneri 3. On the other hand, Candida ethanolica, Candida humilis, Candida anomalus, Pichia exigua, Pichia scutulata, Wickerhamomyces anomalus and Y.

lipolytica were the main yeasts identified. Products deriving from wild cassava must be prepared with caution, since it has cyanogenic glycosides that are potentially harmful to human health. Although manipueira is boiled in order to eliminate hydrocyanic acid HCN , high HCN concentrations have been reported in this product [ 27 ].

Thus, this fermentation process can play an important role in reducing cyanogenic compounds in the raw material, since the longer its duration, the lower the HCN content in the final product [ 29 ].

Acidification and consequent pH reduction during fermentation inhibit the linamarase enzyme activity, and it significantly reduces cyanide release. The same effect is obtained through boiling process, due to toxic compound volatilization at high temperatures [ 10 ].

Thus, studies have recommended fermenting manipueira for at least 24 h, as well as cooking it for at least 10 min after the fermentation, to obtain a final product with pH close to 4.

The current review has presented some typically Brazilian fermented foods types that either derive from native traditions or were incorporated from other cultures and adapted to Brazil.

It has emphasized that many food types, mainly the indigenous ones, are exclusively produced and consumed by these populations, and remain unknown to other Brazilians. It is essential conducting further studies focused on investigating fermented foods, whether at the fermentation microbiology or sociocultural nature scope, to help improving the knowledge about this emblematic food group.

The information presented in this review can encourage other researchers in this field to contribute to the knowledge about Brazilian fermented foods types.

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Int J DairyTechnol. Caetano, RG. Isolamento e identificação molecular de bactérias lácticas e leveduras envolvidas no processo fermentativo da mandioca para produção de tucupi e avaliação higiênico sanitário.

Master thesis — Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte; Camargo AC, Costa EA, Fusieger A, de Freitas R, Nero LA, de Carvalho AF. Campos APR, Carvalho AV, Mattiettro RdeA.

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In: Boletim de Pesquisa e Desenvolvimento. Embrapa Amazônia Oriental, Belém — PA; Accessed Nov Campos APR, Mattietto RA, Carvalho AV. Optimization of parameters technological to process tucupi and study of product stability.

Food Sci Technol. Capozzi V, Fragosso MG, Bimbo F. Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience. Cardoso ML.

Queijo Artesanal Porungo: melhorias na produção e qualidade microbiológica. Undergraduate thesis — Curso de Engenharia de Alimentos, Universidade Federal de São Carlos, Buri; César, ICR. Caracterização de fungos filamentosos do Queijo Minas Artesanal da região da Canastra.

Master thesis — Pós-graduação em Microbiologia Agrícola, Universidade Federal de Viçosa, Viçosa, Chisté RC, Cohen KO, Mathias EA, Oliveira SS. Acta Amazon. Chisté RC, Cohen KO, Oliveira SS. Estudo das propriedades físico-químicas do tucupi. Chisté RC, Cohen KO. Teor de cianeto total e livre nas etapas de processamento do tucupi.

Rev Inst Adolfo Lutz. Chow FC. Evaluation of the presence of ochratoxin A, isolation, proteomic identification and probiotic potential of microorganisms present in the socol.

Doctoral thesis — Pós-Graduação em Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte; Coelho MD. Coelho LM, Sousa FMP, Morais PB, Prado G, Silva JFM, Pimenta RS. Ocorrência de micro-organismos e aflatoxinas em farinha de puba artesanal produzida no Tocantins.

Brasil Desafios. Crispim SM, Nascimento AMA, Costa PS, Moreira JLS, Nunes AC, Nicoli JR, Lima FL, Mota VT, Nardi RMD. Molecular identification of Lactobacillus spp.

associated with puba a Brazilian fermented cassava food. Braz J Microbiol. Cruz BEV, Nascimento EC, Cruz FT, Calvi MF. Redes sociais e preservação dos modos de produção de queijos artesanais da Ilha do Marajó.

PA Redes. Cruz JFM, Leite PB, Soares SE, Bispo ES. Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia.

Brazil Afr J Biotechnol. Dias GMP, Granja NMC. Can Coalho cheese lactic microbiota be used in dairy fermentation to reduce foodborne pathogens? Scientia Plena. Empresa Brasileira de Pesquisa Agropecuária Embrapa.

Iniciando um pequeno grande negócio agroindustrial: processamento da mandioca. Embrapa Informação Tecnológica. Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina.

Falqueto A. Socol: avaliação microbiológica e físico-química de diferentes produtores sob a influência das estações do ano. Undergraduate thesis. Venda Nova do Imigrante: Curso de Ciência e Tecnologia de Alimentos, Instituto Federal do Espírito Santo; Ferreira DC. Avaliação do teor dos compostos cianogênicos e identificação dos pontos críticos de controle químico no processamento de massa puba.

Master thesis — Programa de Pós-graduação em Ciência de Alimentos, Universidade Federal da Bahia, Salvador; Ferreira AA, Huang S, Perrone T, Schuck P, Jan G, Carvalho AF. Int J DairySci. Figueiredo EL, Lourenço-Júnior JB, Toro UM, Lima SCG. Queijo do marajó tipo creme: parâmetros físico-químicos e sensoriais.

Rev Inst Laticínios CândidoTostes. Figueiredo EL, de Andrade NJ, Pires ACDS, Peña WEL, de Figueiredo HM. Aspectos microbiológicos e higiênico sanitários do queijo do Marajó, de leite de búfala: uma revisão. Brazilian J Food Res. Filho ASS, Pires CV, Cardoso WJ, Pinto MS, Oliveira NJF. Caracterização física e condições sanitárias do comércio de queijo Cabacinha em três municípios do Vale do Jequitinhonha, MG.

Brasil Rev Inst Laticínios Cândido Tostes. Freire AL, Ramos CL, Almeida EG, Duarte WF, Schwan RF. Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.

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Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Sci. Lima JMP. Avaliação do microbioma do queijo Coalho. Master thesis - Pós-graduação em Ciência animal, Universidade Federal Rural do Semi-Árido, Mossoró; Luiz LMP, Castro RD, Sandes SHC, Silva JG, Oliveira LG, Sales GA, et al.

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Master thesis - Departamento de Ciência de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte; Penha JCQ, Franco RM, Duarte MCKH, Leandro KC. Fortunately, fermented foods are gaining popularity in the last couple of years thanks to their numerous nutritional benefits. Nowadays, fermented foods are referred to as therapeutic foods or superfoods.

And they are super beneficial to our health, thanks to their prebiotic and probiotic properties. Fermented foods also improve cardiovascular health, enhance the immune system, restore and improve gastrointestinal health, preserve urinary tract health, have anti-inflammatory influences, diminish blood pressure, protect vision… the list goes on.

Numerous studies have been conducted on fermented food in recent years, and they all point in the same direction: fermented food is good. Even beer, in moderation, helps to improve the gut microbiome. It goes without saying, fermented stuff is not only healthy but also delicious and a great way to enrich your palate.

They are tangy, pungent, salty, and packed with delicious umami — yum! By brent. Miso is a fermented paste made of soybeans and koji. Koji is a mold that grows on rice, barley, and soybeans, which means we have a kind of chicken and egg situation here.

Miso paste is a condiment used in many Japanese dishes and becoming more popular in Western cuisine in recent years.

You can find it added to stews, soups, stir-fries, salads, and even gyozas. Kimchi is a very popular side dish in Korea. The combination of rich aromatics gives kimchi its distinct kick. When you top that with the recognizable fish tang from the fish sauce, you get a truly unique side dish.

By Joshua Rappeneker. Nem chua is a fermented pork dish from Vietnam, usually cut or rolled in bite-sized appetizers. The pork is cooked, pounded, and fermented, and served with raw garlic and chili peppers.

Nem chua is like a carnival of flavors. By MdCribVency. Puto is the name of a Filipino rice cake, and puto lason is its fermented cousin with a touch of tanginess and sourness.

The rice is fermented for 1 or 2 days and made into bite-sized cakes. Fermented rice is not as pungent as fermented soybeans, which makes puto lason a refreshing side dish that you can sprinkle with coconut flakes and enjoy with a cup of coffee. By Robin. Mianchi are salted and fermented black soybeans.

To make mianchi, the beans are kept whole after fermentation, unlike miso. Then, mianchi can be pressed to be used as a base for condiments or as a garnish. The taste is sweet and sour, with tones of green mustard. Sauerkraut means sour cabbage in German, but originally, it came from China.

According to the story, the slaves who worked on building the Great Wall lived on a diet based on cabbage and rice.

The manufacturing of food with nutritional quality must be associated with minimal environmental impacts, as well as promoting the economic and social development.

Thus, production strategies based on microbial fermentation stand out, resulting in innovative products capable of overcoming global challenges related to the sustainability [ 23 ].

In Brazil, several fermented foods — especially socol, artisanal cheeses and cachaça — are still produced primarily on small and medium-sized family farms or companies.

In addition, the production of some fermented foods by indigenous communities includes the use of practically all the raw material, with minimal amounts of waste generated, such as those products based on cassava.

Therefore, it is in line with the Sustainable Development Goals SDGs from United Nations related to sustainable food production systems, sustainable consumption and economic growth, among others [ ].

To the best of our knowledge, the literature does not present another article mainly focused on Brazilian fermented foods.

The current review aims at presenting the main features about technological, microbiological and cultural aspects related to traditional fermented foods produced in Brazil, such as artisanal cheeses, fermented meat socol and charqui , non-alcoholic or low-alcohol beverages aluá, calugi, tarubá and yakupá , alcoholic beverages cachaça, tiquira, caiçuma, cauim and caxiri and fermented foods based on cassava puba, farinha d'água, polvilho azedo and tucupi.

The fermented foods produced in Brazil are summarized in Fig. In the following sections, the most common fermented foods produced in the country will be presented; for this, they were classified according to the type of raw material used in their production process. Fermented food types and beverages representative of Brazilian regions.

Artisanal cheeses stand out among the large diversity of Brazilian cheese types Fig. Artisanal Minas Cheese AMC types are produced in the state, which has different micro-regions traditionally featured and acknowledged as producers Fig.

Artisanal cheeses from Brazil: A AMC from Canastra region undergoing the ripening process; B Canastra with molds in surface; C Alagoa ; D Porungo ; E Requeijão Moreno ; F Coalho ; G Serrano. Lactic acid bacteria LAB are the most abundant microorganisms found in AMC [ 56 ].

Lactobacillus sp. have been identified by several studies [ 53 ], [ 91 ]; [ 74 ], [ 20 ]; [ 57 ]. The role of LAB in acidification, safety and sensorial aspects of the product has been demonstrated [ 56 , 57 ].

Recently, some cheesemakers have been aiming at meeting the increasing demand for surface mold—ripened cheeses with peculiar features Fig. Penicillium sp. stand out among the main isolated fungi species [ 25 , , ]. Debaryomyces hansenii , G.

candidum, Y. lipolytica, C. zeylanoides and K. lactis were related to the production of several volatile compounds relevant for sensorial characteristics of Minas Artisanal Cheeses [ ]. Vale do Suaçuí, Mantiqueira and Cabacinha cheese types are also produced in Minas Gerais State.

The production is mainly concentrated in Alagoa, which is the city where the Artisanal Alagoa Cheese is produced Fig. Until now, there is no information about the microbiota of these types of cheese.

Cabacinha cheese can be considered as a Brazilian version of the Italian Caciocavallo. It is a pasta filata cheese molded in gourd-like shape cabaça, in Portuguese , tied in pairs with strings and kept hanging for natural drying. Its production process involves milk filtering; rennet addition; curd coagulation, cutting, mixing, heating and stirring; syneresis; curd fermentation, stretching, manual drawing, salting in brine and drying [ 44 ].

Porungo Fig. The sales of this product are of great economic importance, as well as income source for countless small producers. These cheeses are formally sold in supermarkets and informally sold directly to consumers or in open markets [ 75 ]. LAB present in raw milk and endogenous ferment used in porungo cheese production contribute to curd acidification, technological and sensorial quality, in addition to increase its shelf life and safety [ 24 ].

Requeijão moreno Fig. Its production includes the milk coagulation by the autochthonous microbiota and subsequent removal of the cream. The curd obtained is cooked at low temperatures and milk is added during the process until it reaches the desired consistency.

Afterward, the previously removed cream is cooked at high temperatures until it acquires a brown color, resulting from the Maillard reaction moreno in Portuguese means brown.

At the end, both are mixed, cooked again, salted and shaped [ ]. Besides being produced in Minas Gerais State, requeijão moreno is also found in Goiás State. At this moment, there are no information about its microbiota. After syneresis, the curd is washed twice with water at 70 °C for 15 min and once with milk at 80 °C for 20 min; then, the curd is added with cream or butter [ 41 ], [ ].

After a pressing step, the curd is cooked at 80 °C until it acquires a homogeneous texture [ 2 ]. Weissella sp. and Enterococcus sp. have been identified in both varieties; this microbiota plays an important role in the acidification process, diacetyl production, proteolytic and antimicrobial activity, providing safety and sensorial characteristics for the cheese [ 43 ].

Manteiga butter cheese, also known as Sertão cheese, is a very popular cheese consumed in Northeastern Brazil. Its processing includes the addition of manteiga de garrafa bottled butter to the curd, before the molding step [ 54 ]. LAB comprise the predominant microbiota in manteiga cheese, mainly Leuconostoc sp.

and Lactococcus sp. Coalho curd cheese Fig. Like manteiga cheese, it also plays important role in the socioeconomic development of Northeastern Brazil. Its production involves a curd cooking step and a ripening process during 10 days, resulting in a cheese with slightly salty and acidic flavor, rubber texture, moist appearance and heat resistance [ ], [ 14 ].

Levilactobacillus brevis , Lactiplantibacillus plantarum , L. rhamnosus, Enterococcus sp. mesenteroides, Streptococcus sp.

and Weissella sp. have already been isolated from this cheese type [ 18 , 64 ], as well as Candida sp. and Kluyveromyces sp. LAB isolated from coalho cheeses showed diacetyl production and acidification capacity, improving its safety and sensorial characteristics [ 36 ]. In addition, Silva et al.

Caipira cheese is produced in Mato Grosso do Sul State, by following historical and cultural traditions. Raw milk, salt, rennet and an endogenous fermentum are the main ingredients. Its production includes steps as curd cutting, syneresis, molding, manual pressing, dry salting and maturation for 22 days [ 61 ].

Caipira cheese presents typical flavor, firm texture with or without mechanical eyes. Neither dyes nor preservatives are used during its manufacturing process [ 57 ].

Lactococcus sp. plantarum , L. paracasei and L. casei are the LAB most often found in this cheese [ 55 ]. This group presents an antagonistic activity against foodborne pathogens, moderate proteolytic and lipolytic activity and grows in different concentrations of NaCl, pH and bile salts, which emphasizes its biotechnological properties [ 58 ].

Finally, Serrano Fig. This cheese is made from raw milk and ripened for at least 22 days. It is a semi-fat and moist cheese, with compact and soft texture with or without eyes , elastic consistency and yellowish or straw-yellow crust [ 86 ].

have been found in this product [ 55 ]; [ 89 ], Aspergillus , Byssochlamys , Cladosporium , Fusarium , Geotrichum, Mucor, Penicillium, Candida, Kluyveromyces, Torulaspora and Trichosporon are the fungi genera already detected in serrano cheese [ 73 ]. Socol Fig. It originally comes from Italy and was introduced in the region by immigrants in the late nineteenth century.

In order to manufacture socol , pork meat is added with salt minimum 2. Thus, the meat is wrapped in peritoneum or artificial collagen-based wraps; then, it is compressed with the aid of a string net to give structure and shape to the pieces.

During the maturation, these pieces are kept in rooms without control of temperature and relative humidity for at least 45 days; by law, the use of heat, drying ovens or any other method that accelerates the maturation processes is not allowed [ 39 , 47 , 97 ].

During this period, LAB such as Latilactobacillus sakei , Latilactobacillus curvatus , Levilactobacillus brevis and Pediococcus sp. contribute to the acidification process [ 30 ].

After maturation, a coating of filamentous fungi can be observed on the surface of the pieces; it plays important roles for the socol quality due to the mycobiota with proteolytic and lipolytic activities, contributing to sensorial characteristics [ 12 ]. The main fungi genera detected in socol are Penicillium sp.

and Aspergillus sp. Excessive fungal covering is often removed by scraping and washing the socol pieces with water before packing them for sale, increasing their acceptance by consumers [ 47 ]. Brazilian fermented meat: A socol pork meat during the ripening process; B ripened socol covered with filamentous fungi; C packed charqui.

Charqui Fig. Jerked beef is a product very similar to charqui ; however, it is added with sodium nitrite [ 72 ]. Both can be used as ingredient in the most classic Brazilian culinary preparation, i.

Charqui derives from beef subjected to the salting and sun-drying process [ 79 ]. Information about the role played by microorganisms in its quality changed the perception that the product was just dehydrated, a fact that brought up, at that time, an important discussion about its classification as fermented meat product with quality similar to that of European meat products [ ].

During charqui production, the raw material is fermented by autochthonous microorganisms, mainly by Lactobacillus sp. and Streptococcus sp. The production of lactic acid and bacteriocins, in addition to salting and dehydration processes, provide microbiological stability to the product [ 11 , 48 ], which does not require refrigeration for conservation purposes [ 51 ].

In general terms, boneless meat is kept in concentrated brine for hours, later, the pieces are stacked and intercalated with coarse salt overnight. Successive restacking steps are carried out over a few days. After removing the excess of salt, the pieces are suspended in typical metallic structures and dried under the sun.

Charqui presents maximum water activity of 0. The use of sodium chloride in meat products, in addition to its sensory and preservative effect, provides stability, reduces undesirable microorganisms and prevents chemical degradation reactions, extending the shelf-life.

Furthermore, the inhibition of other microbial groups also contributes to charqui quality; halotolerant bacteria, such as Halobacterium cutirubrum , can develop in the product due to high salt concentrations [ 11 ].

This species produces a red pigment, resulting in red spots on the surface, as well as unpleasant odor and slime [ 96 ]. Aluá Fig. Its origin is controversial, but it is likely an adapted version of the African beverage known as kissanga , which was introduced in Brazil by enslaved Africans and adapted to local ingredients and conditions.

It results from the natural fermentation of corn, cassava or fruits, such as pineapple, or even stale bread. This beverage can be added with spices, mainly with cloves and ginger, which provide it with special flavor and aroma; it also comprises brown sugar or rapadura a solid molasses type as sweetening agent [ 76 ].

Aluá is featured by its slight effervescence and freshness; it is prepared based on a mix of water and basic ingredients, kept at room temperature in order to ferment at rest in container covered with cotton cloth for a few days fermentation time depends on its formulation [ 60 ].

In the case of aluá produced from pineapple peel similar to Mexican tepache , 24 h are sufficient for the fermentation process to take place. In the following day, the mix is strained into fabric to remove the peels, and then, spices are added to it.

The mix is left to ferment for additional 24 h, strained again, bottled and kept at room temperature for approximately 3 days, for carbonation purposes [ ]. Few scientific studies have focused on investigating its microbial composition. paracasei and two different L.

plantarum strains U and ABX3 were isolated from this beverage [ ]. Silva and Paulo [ ] observed pH values of approximately 3. Probably, yeasts are responsible by the production of carbon dioxide, which provides its sparkling property, besides aroma and flavor compounds, similarly to the observed for other types of fermented beverages based on fruits [ 60 ].

Calugi is a beverage prepared by the indigenous people belonging to Javaé tribe, Tocantins State, Brazil. Corn, cassava and sweet potato are the substrates most often used as raw material, although there are also reports of rice used as fermentative substrate [ 66 , 81 ].

Overall, cassava is peeled, washed in water and grated in order to get a moist mass, which is then manually squeezed. After the corn is immersed in water for 30 min, it is macerated with the aid of rudimentary wooden devices similar to a mortar and pestle in order to obtain a flour.

This flour is mixed to water and strained to form a kind of paste. Next, the cassava and corn pastes are mixed, added with water and cooked for approximately 2 h under constant agitation.

After cooling, this porridge is inoculated with a portion of sweet potato previously chewed by women in the tribe [ 67 ]. The use of saliva as inoculum is frequently mentioned in studies about the production of indigenous fermented beverages [ 4 , 38 ], and Lactobacillus sp.

has been identified as a promising starter for this purpose [ 90 , ]. The porridge aforementioned stimulates the fermentation, as well as provides sweetness to the beverage. The homogenized mix is fermented in open containers at room temperature for 24—48 h.

Then, the beverage, which presents creamy consistency and low alcohol content, is ready to be consumed by both adults and children, mainly during meals [ 67 ]. Calugi microbiota includes LAB, acetic and mesophilic aerobic bacteria, enterobacteria and yeasts, with predominance of Bacillus sp.

During the fermentation, organic acids such as lactic, acetic, fumaric, citric, succinic, malic, tartaric, propionic and oxalic acids, besides ethanol and carbon dioxide, are produced; these compounds are responsible for the pH reduction around 4.

Other compounds identified in calugi include diacetyl, butyric acid and terpene, related to its sensorial properties [ 63 , 66 , 67 ]. Tarubá is a milky beverage made from cassava, which is prepared by the indigenous people belonging to Sateré-Mawé tribe on the border of Amazonas and Pará states.

Tarubá production consists in washing, peeling and grating cassava, which is then transferred to a traditional indigenous instrument known as tipiti in order to remove its liquid fraction, which is known as manipueira. The wet flour obtained is sieved and baked for approximately 30 min, resulting in a kind of biscuit known as beiju.

leaves, moistened with water and left to ferment for approximately 12 days. Unlike other fermented beverages, tarubá fermentation takes place in solid substrate. The pulp obtained from the fermentation is diluted in water and subsequently filtered.

Often times, this beverage is consumed as tonic on a daily basis [ 63 , 82 ]. Depending on the fermentation period, low concentrations of ethanol can be found in the beverage around 0.

Regarding to tarubá microbiota, LAB are predominant; yeasts play an important role in starch degradation, ethanol production and flavor compounds [ ]. plantarum, L.

brevis, L. mesenteroides , as well as Torulaspora , Pichia exigua and Candida tropicalis have already been identified in this beverage [ 1 , 82 ]. Organic acids detected in tarubá include citric, lactic, propionic, succinic and acetic acids [ 63 ].

This refreshing beverage is consumed by both children and adults on a daily basis. Its preparation process consists in soaking cassava roots in water for 2 to 3 days in order to obtain the puba.

Afterward, it is placed in a structure popularly known as jirau and left to dry under the sun for 2 to 5 days. The dehydrated puba is kneaded, diluted in water and filtered in order to separate the fibers.

The resulting liquid, which is white in color and opaque in appearance, is cooked for 40 min until forming a porridge. Once the porridge is cooled, grated sweet potatoes are added to it; the mix is sieved again and the final product, which is yellowish in color and has slightly sour taste, is obtained.

Yakupa can be consumed right after its preparation or after re-fermentation for 24—48 h [ 45 , 46 , 63 ]. Its final pH can range from 4 to 5; lactic acid stands out as the main organic acid, followed by acetic, malic and succinic acids; its ethanol concentration is approximately 6.

Many volatile compounds, such as acetaldehyde, 1,3-butanediol, butyrate and ethyl lactate, play an important role in the flavor.

plantarum has been identified as the most abundant species in the beverage, whereas S. cerevisiae is the main yeast; L. fermentum , Candida krusei and Weisella sp. have also been identified in yakupa [ 45 , 46 , 63 ].

The genuinely Brazilian beverage known as cachaça Fig. The complex microbial fermentation process of cachaça mainly comprises yeast activity, with emphasis on S. cerevisiae , although other non- Saccharomyces yeasts, such as Candida , Debaryomyces , Hanseniaspora , Kloeckera , Pichia and Zygosaccharomyces can also be involved in the process [ ], [ 78 ].

The compounds produced by fermenting microbiota include carboxylic acids, higher alcohols, esters, aldehydes and organic acids, which plays an important role in flavor and aroma [ 6 ]. Artisanal cachaça preparation process comprises a series of steps that start with sugarcane harvesting and grinding.

Depending on the production type, fermentation can take place spontaneously, due to the addition of starter cultures or mixed systems to the broth. An initial yeast population, with features capable of ensuring fermentation yield during the alcoholic production, is added to the vats, before fermentation.

This mass of cells used to start the fermentation process is popularly known as pé-de-cuba. Many producers add cornmeal or rice bran to it in order to provide extra nutrients for the fermentation process [ ]. After the fermentation process is over, the beverage is distilled in stills alambique, in Portuguese , and its undesirable fractions are eliminated.

The first, known as cabeça head , can hold significant methanol and ethyl acetate amounts, which must be discarded. Finally, the last fraction, known as cauda tail , must also be removed due to the presence of unwanted compounds [ ].

After collection, cachaça can be bottled and sold, or kept in wooden barrels in order to age before it is sold Fig. Tiquira Fig. Its name derives from the indigenous word ti-kyra , which means "dripping liquid," since the beverage drips at the end of the distiller [ 87 ].

Its preparation process comprises cassava washing, peeling, grating and immediate pressing to avoid its browning. Beijus are then covered with banana leaves and kept in warm and humid place, in the dark, for approximately 12 days; it is done to favor the growth of autochthonous fungi on its surface, mainly of Aspergillus sp.

and Monilia sitophila. These microorganisms play an essential role in the production of this beverage, due to amylolytic enzymes production. They account for saccharifying starch and for transforming it into fermentable sugars. After this period is over, beijus are crumbled, immersed in water and fermented for 4 days.

Then, the must is filtered and the product is distilled in still in order to obtain a spirit with high alcohol content [ 9 , 63 ]. This beverage is naturally colorless, but tangerine leaves can be added to it to provide it with the traditional bluish color that differentiates it from cachaça [ 94 ].

The microbiota involved in tiquira fermentation include M. sitophila and S. cerevisiae [ 95 ]. Ribeiro et al. The starch saccharification process by the microbiota results in a beverage with a high content of alcohol and metabolites such as ketones, carboxylic acids, phenolic compounds, aldehydes, esters, nitrogen, sulfur compounds and terpenes [ 31 ].

Caiçuma is a beverage produced by Kanamari indigenous peoples in Amazonas State; it is often consumed on commemorative occasions. It results from the natural fermentation of peach palm fruits Bactris gasipaes , which is a tree native to the Amazon region; the beverage is cloudy and dense, orange in color and presents residual pulp [ 7 ].

In Mato Grosso State, the caiçuma is produced from cassava by the indigenous people from Arara ethnic group [ 50 ]. The starchy nature of peach palm fruits or cassava favors the production of alcoholic beverages.

For caiçuma production, fruits are cooked for approximately two hours; starch gelatinization triggers its partial hydrolysis, which rules out the need of adding amylolytic enzymes to the beverage. In order to reduce the amount of lipids in it, indigenous people often cut the top and base of the fruit to favor the release of part of its lipid content during the cooking process; the released lipid is discarded along with the water.

The sweetened mass is kept in cloth-covered container to ferment at room temperature for approximately 1 week. Afterward, the fermented mass is diluted in water and left to rest for solid fraction sedimentation purposes.

Approximately 2 h later, the beverage is filtered and it can be stored to be consumed later [ ]. Caiçuma fermentation is carried out by autochthonous microorganisms in a process completely artisanal, but information about its microbiota is scarce.

Lacerda [ 50 ] isolated LAB from caiçuma, highlighting the presence of L. plantarum and Leuconostoc lactis , besides Candida tropicalis.

Cauim is produced by Tapirapés indigenous people in Mato Grosso State; it is served in indigenous rituals and is preferably consumed warm. There are non-alcoholic versions of this beverage, which are consumed by both adults and children.

The aforementioned indigenous people use different substrates, such as rice, corn, peanuts and mainly cassava to produce this beverage [ 80 ].

Cassava is kept submerged in water for 4 days to make the peel softer and to degrade toxic cyanogenic compounds. Afterward, puba is peeled and dried under the sun.

The dry pieces are grated until they form a flour, which is then cooked in water until a kind of gruel is formed. The gruel is left to cool and, then, it is inoculated with sweet potatoes previously chewed by indigenous women in order to trigger the fermentation process.

The mix is fermented in open containers, at room temperature, for approximately 48 h [ 4 , 63 , 80 ]. Caium microbiota can vary depending on the substrate used for its production. Bacteria and fungi isolated from the beverage produced from peanuts and rice have been isolated, with emphasis on Lactobacillus sp.

In addition to LAB, Corynebacterium sp. Candida sp. and Saccharomyces sp. stood out among the yeast species found in the beverage.

On the other hand, Almeida [ 5 ] evaluated cauim produced from cassava, highlighting the presence of Bacillus sp. and Trichosporon sp. Organic acids, mainly lactic and acetic acid, ethanol and other antimicrobial components provide the final microbiological stability and safety of the product [ 69 ], [ 4 ].

Caxiri Fig. Its consumption is associated with religious rituals and practices, as well as with collective community work, such as planting and felling trees.

The production process includes a pubagem step during 2 days; puba is peeled, grated and then pressed in tipiti to remove the liquid portion from it. The resulting mass is roasted a process that helps detoxifying bitter roots in order to produce a flour. This flour is then mixed to water and sieved; the removed liquid is added with grated sweet potato and placed in barrels to ferment at room temperature for 24 or 48 h.

The final pH of caxiri is close to 3. Lactic acid is the main organic acid resulting from the fermentation process; compounds such as glycerol, esters and alcohols account for the aroma.

Bacillus spp. fermentum , Lactobacillus helveticus , Sphingomonas sp. and S. cerevisiae have been identified in the beverage [ 68 ], [ 92 ]. Cassava Manihot esculenta is a tuberous root grown in different Brazilian regions.

The economic importance of cassava crops comes from the interest in its roots, which are rich in starch, used as human and animal food, as well as in the manufacture of food and industrial products.

Different Brazilian fermented foods types can be prepared based on cassava roots, mainly those of indigenous origin Fig. Roots are traditionally peeled and immersed in some stagnant water or kept inside a bag submerged in running water, where they are left to ferment for up to seven days.

The activity of indigenous cassava microorganisms leads to root softening and to the degradation of toxic compounds often found in wild cassava. After the fermentation process is over, roots are pressed to remove the fibers.

Puba is appreciated and consumed in different ways; it is widely used to prepare savory dishes, cakes, cookies, sweets, porridges and mush, among others.

Scientific studies conducted with puba are relatively scarce. Almeida [ 3 ] reported the prevalence of Corynebacterium sp. in the first h fermentation; their populations were gradually outnumbered and replaced by LAB after h fermentation.

Crispim et al. fermentum followed by L. delbrueckii and L. In addition, the aforementioned authors observed the significant antagonistic activity of L.

plantarum and L. fermentum strains isolated from the puba , which may provide important protective effect against food pathogens, mainly on products prepared based on poor hygiene and sanitation practices.

Bacillus sp. have also been recovered from puba. The fermenting microbiota produces several organic acids, such as lactic, butyric and acetic acids, which extend the shelf life of puba [ 40 ]. It is virtually a mandatory side dish at meals in the local population, as well as used in different preparations, such as farofa crumble , pirão a kind of fish porridge , and classic cakes typical of the Brazilian Northeastern cuisine [ 10 ].

It is legally defined as a product deriving from cassava roots, which is properly cleaned, macerated, peeled, crushed, ground, pressed, dismembered, sieved, dried at moderate temperature — it can be sieved again. Coelho et al. and Streptococcus spp. ethanolica, C. krusei, Pichia membranifaciens and Trichosporon asahii.

According to the authors, some yeasts presented amylolytic activity, contributing to the releasing of fermentable sugars and, consequently, to the fermentation process.

Polvilho azedo sour cassava starch Fig. Fermentation provides this product with a high expansion capacity. Polvilho azedo is widely used to manufacture bakery products, mainly pão de queijo cheese bread , which is a classic Brazilian cuisine product.

Washing and peeling are the first cassava processing steps. The resulting mass is repeatedly washed until total starch removal. This operation is carried out by adding water to the mass, which is strained with the aid of fine overlapped cloths until the washing water looks virtually clear. The milky liquid containing starch is distributed to settling tanks [ 10 ].

The fermentation conditions of polvilho azedo comprise substrate exclusively formed by granular starch, which is used as carbon source for microorganisms; almost-solid medium formed by starch decantation in the tank; as well as anaerobic conditions, which are established in the first five fermentation days [ 71 ].

There is intense bubble formation during the first fermentation stages, although they decrease as the process evolves until all bubbles disappear, which means the end of the process [ 77 ]. Besides that, amylolytic enzymes significantly change the structure of starch granules during the fermentation process, as well as provides unique technological properties [ 8 ].

is the prevalent genus in the herein described fermentation process; it is followed by Streptococcus sp. In addition to LAB, Propionibacterium sp. and Clostridium sp. are also involved in this process [ 10 ]. Tucupi fermented cassava sauce Fig. Cassava is traditionally squeezed in tipiti in order to separate the solid from the liquid fraction.

The liquid fraction manipueira is left to rest at room temperature in order to ferment for 3 days. During this period, residual starch settles to the bottom of the container; then, it is removed and used to produce other type of foods, such as polvilho.

The fermented juice is boiled with different spices to provide tucupi with characteristic flavor, which is significantly appreciated in the Amazon region and has recently enabled tucupi to gain increasing prominence in the Brazilian gastronomic scenario [ 17 , 27 ].

Tucupi is the main ingredient of tacacá , which is a typical dish of Northern Brazil, and also includes dried shrimp, tapioca gum and maniçoba previously cooked cassava leaves ; in addition, it can be used to prepare a sauce served with roasted duck pato com tucupi , which is one of the main dishes served in the religious festivities [ 22 , 62 ].

Caetano [ 19 ] evaluated tucupi samples purchased at different supermarkets in Belém City, State of Pará, and the results emphasized the role played by LAB in the fermentation process.

plantarum acidophilus 7. parabuchneri 3. On the other hand, Candida ethanolica, Candida humilis, Candida anomalus, Pichia exigua, Pichia scutulata, Wickerhamomyces anomalus and Y. lipolytica were the main yeasts identified.

Products deriving from wild cassava must be prepared with caution, since it has cyanogenic glycosides that are potentially harmful to human health.

Although manipueira is boiled in order to eliminate hydrocyanic acid HCN , high HCN concentrations have been reported in this product [ 27 ]. Thus, this fermentation process can play an important role in reducing cyanogenic compounds in the raw material, since the longer its duration, the lower the HCN content in the final product [ 29 ].

Acidification and consequent pH reduction during fermentation inhibit the linamarase enzyme activity, and it significantly reduces cyanide release. The same effect is obtained through boiling process, due to toxic compound volatilization at high temperatures [ 10 ]. Thus, studies have recommended fermenting manipueira for at least 24 h, as well as cooking it for at least 10 min after the fermentation, to obtain a final product with pH close to 4.

The current review has presented some typically Brazilian fermented foods types that either derive from native traditions or were incorporated from other cultures and adapted to Brazil.

It has emphasized that many food types, mainly the indigenous ones, are exclusively produced and consumed by these populations, and remain unknown to other Brazilians.

It is essential conducting further studies focused on investigating fermented foods, whether at the fermentation microbiology or sociocultural nature scope, to help improving the knowledge about this emblematic food group. The information presented in this review can encourage other researchers in this field to contribute to the knowledge about Brazilian fermented foods types.

Adewumi GA. Health-promoting fermented foods. In: Melton L, Shahidi F, Varelis P, editors. Encyclopedia of food chemistry. Agência de Defesa Agropecuária do Estado do Pará — ADEPARÁ. Portaria no , de 26 de fevereiro de Accessed 15 Jul Almeida PF.

Processing and characterization of puba. Doctoral thesis — Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas; Almeida EG, Rachid CCTC, Schwan RF. Int J Food Microbiol. Article Google Scholar. Almeida, EG. Caracterização físico-química e microbiológica de bebidas fermentadas produzidas pelos índios Tapirapé.

Doctoral thesis - Pós-Graduação em Ciência de Alimentos, Universidade Federal de Lavras; Amorim JC, Schwan RF, Duarte WF. Sugar cane spirit cachaça : Effects of mixed inoculum of yeasts on the sensory and chemical characteristics. Food Res Int. Andrade JS, Pantoja L, Maeda RN. Improvement on beverage volume yield and on process of alcoholic beverage production from pejibaye Bactris gasipaes Kunth.

Cienc Tecnol Aliment. Aquino ACMS, Pereira JM, Watanabe LB, Amante ER. Standardization of the sour cassava starch reduces the processing time by fermentation water monitoring. Int J Food Sci. Bastos FA. Optimization of the tiquira production process using commercial enzymes and fungi isolated from the beijus traditional method used.

Master thesis — Departamento de Química, Universidade Federal do Maranhão, São Luís; Bet CD, Ito VC, Nogueira A, Lacerda LG, Demiate IM. Produtos fermentados à base de mandioca. In: Martin JGP, Lindner JDD, editors. Microbiologia de Alimentos Fermentados.

São Paulo: Editora Blucher; Google Scholar. Bíscola V. Interactions between bacteriocin-producing lactic acid bacteria and the autochthonous charqui microbiota.

Doctoral thesis. Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Bozzi JA, Venturim BC, Costa ETL, Castro VC, Silva FC, Oliveira MMM.

Quantificação, isolamento e avaliação do potencial enzimático de fungos filamentosos presentes em superfícies de agroindústrias produtoras do embutido cárneo socol. Ponta Grossa: Atena Editora, p. Brasil, Ministério da Agricultura, Pecuária e Abastecimento. Portaria n. Accessed 12 May Instrução Normativa n.

Decreto n. Accessed 10 Apr Ministério da Agricultura, Pecuária e Abastecimento. Accessed 10 Mar Brito BNC, Chisté RC, Lopes AS, Glória MBA, Pena RS. Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production.

Int Food Res J. Bruno LM, BriggilerMarcó M, Capra ML, Carvalho JDG, Meinardi C, Quiberoni A. Wild Lactobacillus strains: technological characterisation and design of Coalho cheese lactic culture.

Int J DairyTechnol. Caetano, RG. Isolamento e identificação molecular de bactérias lácticas e leveduras envolvidas no processo fermentativo da mandioca para produção de tucupi e avaliação higiênico sanitário.

Master thesis — Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte; Camargo AC, Costa EA, Fusieger A, de Freitas R, Nero LA, de Carvalho AF. Campos APR, Carvalho AV, Mattiettro RdeA. Efeito da Fermentação e Cocção nas Características Físico-Químicas e Teor de Cianeto Durante o Processamento de Tucupi.

In: Boletim de Pesquisa e Desenvolvimento. Embrapa Amazônia Oriental, Belém — PA; Accessed Nov Campos APR, Mattietto RA, Carvalho AV. Optimization of parameters technological to process tucupi and study of product stability.

Food Sci Technol. Capozzi V, Fragosso MG, Bimbo F. Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience.

Cardoso ML. Queijo Artesanal Porungo: melhorias na produção e qualidade microbiológica. Undergraduate thesis — Curso de Engenharia de Alimentos, Universidade Federal de São Carlos, Buri; César, ICR. Caracterização de fungos filamentosos do Queijo Minas Artesanal da região da Canastra.

Many kombucha drinks are high in added sugar, and others may contain sugar substitutes such as sugar alcohols , which some people may prefer to avoid You can make kombucha at home , but it should be prepared carefully to prevent contamination or overfermentation.

Kombucha is a fermented tea. Although more research is needed, animal and test-tube studies suggest that it could help protect the liver, decrease blood sugar, and lower cholesterol and triglyceride levels.

Miso is a common seasoning in Japanese cuisine. Miso soup is traditionally served for breakfast. An older study in 21, Japanese women suggested that eating miso soup was linked to a lower risk of breast cancer Another older study involving more than 40, people associated a higher intake of miso soup with a lower risk of stroke in Japanese women Miso may also help lower blood pressure and protect heart health.

A study in rats found that long-term miso soup intake helped normalize blood pressure levels Plus, a study in middle-aged and older Japanese adults found that frequent miso soup intake may lead to a lower heart rate.

This study also concluded that miso soup did not elevate blood pressure, despite its saltiness In particular, Japanese researchers have linked miso soup intake to a higher risk of stomach cancer.

This type of cancer is associated with a high sodium diet One study found that eating 3—4 cups of miso soup per day raised the risk of stomach cancer, and a review concluded that men who ate 1—5 cups per day had an increased risk of stomach cancer 32 , Miso is a seasoning made from fermented soybeans.

It boasts an extensive array of health benefits and may be especially effective at lowering cholesterol and reducing insulin resistance. Insulin is responsible for transporting glucose from your blood to your tissues.

When you sustain high levels of insulin for long periods, your body stops responding to it as usual, resulting in high blood sugar levels and insulin resistance. In one study, 21 people with prediabetes ate either fresh or fermented kimchi for 16 weeks.

At the end of the study, those who ate fermented kimchi had decreased insulin resistance, blood pressure, and body weight In another study, people consumed either 7. The researchers found that higher kimchi intake led to greater decreases in blood sugar, cholesterol, and LDL bad cholesterol Kimchi is easy to make and can be added to everything from noodle bowls to sandwiches.

Kimchi is made from fermented vegetables such as cabbage and radishes. Studies have found that it may help reduce insulin resistance and cholesterol levels. Sauerkraut is a popular condiment consisting of shredded cabbage that has been fermented by lactic acid bacteria.

Like other foods made with leafy green vegetables, it contains good amounts of lutein and zeaxanthin , antioxidants that can help promote eye health and reduce your risk of eye disease Sauerkraut may also support digestive health.

In a small Norwegian study of 34 people with irritable bowel syndrome IBS , those who added sauerkraut to their diet saw significant improvements in IBS symptoms To get the most health benefits, consider choosing unpasteurized sauerkraut. Pasteurization kills beneficial bacteria.

Sauerkraut is made from fermented shredded cabbage. Yogurt has also been associated with a wide variety of health benefits. One review of 14 studies concluded that fermented milk products, including probiotic yogurt, may help reduce blood pressure — especially in those with high blood pressure Another study linked a higher intake of yogurt to improvements in bone mineral density and physical function in older adults This creamy dairy product may also help prevent weight gain.

A review funded by the Danone Institute International associated eating yogurt with a lower body weight, less body fat, and a smaller waist circumference Remember that not all yogurts contain probiotics, since these beneficial bacteria are often killed during processing.

Additionally, opt for products with minimal sugar. Probiotic yogurt is made from fermented milk. Although most fermented foods are generally considered safe, some varieties — including fermented milk products such as kefir — are more susceptible to contamination with toxins and bacteria Fortunately, advances in processing methods and quality control have reduced the risk of contamination and spoilage in commercially available fermented foods.

Practicing proper food safety when storing and handling fermented foods can further reduce the risks While there are currently no official guidelines regarding how often you should eat fermented foods, adding a few servings to your daily diet may be beneficial For the best results, start by eating one or two servings per day, and then slowly work your way up.

Fermentation may help increase both the shelf life and the health benefits of many foods. The probiotics in fermented foods have been associated with improvements in digestion and immunity, weight loss, and more 1 , 2 , 3.

In addition to containing these beneficial probiotics, fermented foods aid in many other aspects of health and are an excellent addition to your diet. Try this today: For an easy way to up your intake of fermented foods, try making a few simple adjustments to your diet. You can add probiotic yogurt to your parfaits, mix kimchi into rice bowls, and trade bacon for tempeh bacon.

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