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

Ana L. Freire, Sonia Zapata, Juan Mosquera, Maria Lorena Mejia, Gabriel Trueba

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

23 Citas (Scopus)

Resumen

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 tagencoded 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 nonchewed 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.

Idioma originalInglés
Número de artículoe1962
PublicaciónPeerJ
Volumen2016
N.º4
DOI
EstadoPublicada - 2016

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