abstract

• Fermented foods and beverages are among the most consumed by modern society, thus it is a priority to improve traditional fermentation techniques that optimize their organoleptic and nutritional properties. It is known that these products are ancient, and that alcoholic fermentation was used to produce beverages from cereals and fruits. The fermentation process depends mainly on the type of microorganism (i.e., fungi, bacteria, and yeasts) and the substrate used (i.e., fruits, vegetables, and cereals). Fermented beverages are usually of various formulations, according to each country and region, using different microorganisms and raw materials for their elaboration, resulting in a diversity of biochemical and sensory properties. As food waste represents 30–75%25 of the total global solid waste, it is recommendable to use agro-industrial wastes and non-conventional sources such as fruit pulps and peels, soybean, faba bean, and potato peels, among others, to produce fermented beverages. © 2025 by Apple Academic Press, Inc.

authors

• González-Escobar J.L.
• González-Laredo R.F.
• Muñiz-Márquez D.B.

publication date

• 2024-01-01

published in

• Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development  Book

keywords

• agro-industrial residues; circular economy; fermentation; fermented beverages; food wastes; microbiology; non-conventional sources; probiotics

Digital Object Identifier (DOI)

PubMed ID

start page

• 157

end page

• 216

volume

issue