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Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different “chicherias”...

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Autores principales: Bassi, Daniela, Orrù, Luigi, Cabanillas Vasquez, Jeison, Cocconcelli, Pier Sandro, Fontana, Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022331/
https://www.ncbi.nlm.nih.gov/pubmed/32284502
http://dx.doi.org/10.3390/microorganisms8010093
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author Bassi, Daniela
Orrù, Luigi
Cabanillas Vasquez, Jeison
Cocconcelli, Pier Sandro
Fontana, Cecilia
author_facet Bassi, Daniela
Orrù, Luigi
Cabanillas Vasquez, Jeison
Cocconcelli, Pier Sandro
Fontana, Cecilia
author_sort Bassi, Daniela
collection PubMed
description Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different “chicherias” in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by Weissella, Leuconostoc, Lactococcus and Streptococcus. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as Bacillus, Clostridium, and Enterobacteriaceae, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties.
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spelling pubmed-70223312020-03-09 Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage Bassi, Daniela Orrù, Luigi Cabanillas Vasquez, Jeison Cocconcelli, Pier Sandro Fontana, Cecilia Microorganisms Article Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different “chicherias” in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by Weissella, Leuconostoc, Lactococcus and Streptococcus. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as Bacillus, Clostridium, and Enterobacteriaceae, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties. MDPI 2020-01-10 /pmc/articles/PMC7022331/ /pubmed/32284502 http://dx.doi.org/10.3390/microorganisms8010093 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bassi, Daniela
Orrù, Luigi
Cabanillas Vasquez, Jeison
Cocconcelli, Pier Sandro
Fontana, Cecilia
Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title_full Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title_fullStr Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title_full_unstemmed Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title_short Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage
title_sort peruvian chicha: a focus on the microbial populations of this ancient maize-based fermented beverage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022331/
https://www.ncbi.nlm.nih.gov/pubmed/32284502
http://dx.doi.org/10.3390/microorganisms8010093
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