Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers ( chicha )

PeerJ

article

Ana L. Freire¹  Sonia Zapata¹  Juan Mosquera¹  Maria Lorena Mejia¹  Gabriel Trueba¹ 

[1] Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha

关键词: Lactic acid bacteria;    Indigenous beer;    Fermentation;    Chicha;    Microbiota;    Artisanal fermented beverages;    Streptococcus salivarius;    Streptococcus mutans;    Lactic acid bacteria;    Fermented cassava;    Ecuador;    Chewed indigenous beer;    Cassava;    Saliva;   

DOI  :  10.7717/peerj.1962

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.

【 授权许可】

CC BY