ABSTRACT
Abstract Fermentations are considered pre-scientific technologies that were used to prepare traditional foods and drinks in order to preserve them, improve palatability, flavor or nutritional enrichment and reduce its toxicity. It is therefore natural that the fermentation of food started with the most abundantly available and more often consumed raw materials in each place. The cassava (Manihot esculenta Crantz) was domesticated in the tropical zone of the planet and used as food and as a substrate for fermentation processes. The increased acidity, developed by microbial activity, inhibits the growth of pathogenic microorganisms for humans and favors the growth of lactic acid bacteria (LAB). Despite the numerous products that have been developed and were in people’s memory, only a few remained. Specifically, in South America many types of cassava fermented products have been developed and many disappeared. This chapter selected tiquira and fermented cassava starch as representatives of South America as they have remained in the market because they have been popular with consumers. To remain as commercial products they need to be competitive. For this it is necessary not only to research but also to understand the basis of their production methods. It is also necessary to develop processes and products that are compatible with modern life.
