ABSTRACT
Abstract Not much is known about the fermented food and beverages produced by Brazilian indigenous tribes. This chapter presents a broad review from scientific databases using combined terms such as fermented food, indigenous, and Brazil. The results showed that cassava-based products are the most common fermented foods produced by Brazilian tribes, resulting in food and beverages such as puba flour, caxiri, and cauim. In addition, maize, nuts, and fruits serve as substrates for the production of fermented food. The microbiota of these products are usually dominated by lactic acid bacteria (LAB), but yeasts can also be considered important for the fermentation process.
