Peruvian <i>chicha</i>: 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 &#8220;c...

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出版年:	Microorganisms
主要な著者:	Daniela Bassi, Luigi Orrù, Jeison Cabanillas Vasquez, Pier Sandro Cocconcelli, Cecilia Fontana
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-01-01
主題:	chicha de jora maize fermented beverage ngs bacterial communities
オンライン･アクセス:	https://www.mdpi.com/2076-2607/8/1/93