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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”...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| 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 |