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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Detalles Bibliográficos
Autores principales: Bassi, Daniela, Orrù, Luigi, Cabanillas Vasquez, Jeison, Cocconcelli, Pier Sandro, Fontana, Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
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

Internet

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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