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 “c...

Full description

Bibliographic Details
Published in:	Microorganisms
Main Authors:	Daniela Bassi, Luigi Orrù, Jeison Cabanillas Vasquez, Pier Sandro Cocconcelli, Cecilia Fontana
Format:	Article
Language:	English
Published:	MDPI AG 2020-01-01
Subjects:	chicha de jora maize fermented beverage ngs bacterial communities
Online Access:	https://www.mdpi.com/2076-2607/8/1/93

Similar Items

La prensa chicha en Perú
by: Mónica S Cappellini
Published: (2015-01-01)

Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)
by: Ana L. Freire, et al.
Published: (2016-04-01)

Wayoro (Wajuru) - Tuero nderap eriat - A Dona do preparo da chicha
by: Antônia Fernanda de Souza Nogueira, et al.
Published: (2019-04-01)

Para contener a las clases peligrosas: la chicha, las élites y el “progreso”
by: María Alejandra Vallejo Castro
Published: (2016-07-01)

¿Cómo hacer chicha en Córdoba? Reflexiones en torno a los aspectos políticos y materiales de la producción de chicha por inmigrantes bolivianos
by: Francisco Pazzarelli, et al.
Published: (2008-12-01)

¿Cómo hacer chicha en Córdoba? Reflexiones en torno a los aspectos políticos y materiales de la producción de chicha por inmigrantes bolivianos
by: Francisco Pazzarelli, et al.
Published: (2008-12-01)

La producción de la chicha de año, como recurso de desarrollo en el distrito de Magdalena de Cao
by: Gianella Gabriella Pacheco Neyra
Published: (2017-09-01)

Fermented beverages in prehispanic Chile: a comprehensive review of their phytochemistry, traditional medicinal uses, bioactivity, and social aspects
by: Christina Mitsi, et al.
Published: (2024-11-01)

Technological Development of an Instant Product Based on Fermented Purple Corn (<i>Zea mays</i> L.) Beverage
by: José Meléndez, et al.
Published: (2024-11-01)

Ajíes, chicha y dulces. Los ritos funerarios de las autoridades indígenas de Tapacarí (Cochabamba, 1775- 1822)
by: Alber Quispe Escobar
Published: (2021-12-01)

La chicha y Atahualpa: el Encuentro de Cajamarca en la Suma y narración de los Incas de Juan Diez de Betanzos
by: Iván R. Reyna
Published: (2010-12-01)

Potential Wound Healing Effect of Gel Based on Chicha Gum, Chitosan, and <i>Mauritia flexuosa</i> Oil
by: Maria Onaira Gonçalves Ferreira, et al.
Published: (2022-04-01)

Vida, historia y milagros de la cumbia peruana: la chicha no muere ni se destruye, sólo se transforma
by: Jaime Bailón
Published: (2004-01-01)

Despoblamiento diferencial en los Andes Meridionales: Sud Chichas y la Puna de Jujuy en el siglo XIX
by: Raquel Gil Montero
Published: (2006-04-01)

Don Diego de Espeloca, curaca de los chichas: vinculaciones interétnicas y construcción de liderazgo en la frontera de Tarija, siglo XVI
by: Lía Guillermina Oliveto
Published: (2019-08-01)

La producción de la multitud. Migrantes, chicheros, piratas y otras bandas
by: Jaime Bailón
Published: (2015-04-01)

La metamorfosis: del pueblo a la multitud
by: Jaime Enrique Bailon Maxi
Published: (2024-01-01)

El Sincretismo cultural de la cumbia andina peruana: un análisis histórico – musical.
by: Benjamin Velazco Reyes, et al.
Published: (2022-09-01)

¡Que viva la salsa! ¡Que siga la cumbia! Clase y etnicidad en la música popular de América Latina (1970-1980)
by: Jesús A. Cosamalón Aguilar
Published: (2024-12-01)

¡ Esos no son faite! – Esprit rebelle en crise et transformations d’une scène artistique à Lima
by: Lucie Miramont
Published: (2021-12-01)

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
by: Luis Santiago Guerra, et al.
Published: (2022-06-01)

Color Stability of Bulk-fill Resins Immersed in Chicha: In vitro Study
by: Diana Fele Layza-Mayo, et al.
Published: (2025-01-01)

Effects of some Peruvian non-distilled alcoholic beverages on dental erosion
by: Monica Quispe-Zuta, et al.
Published: (2021-08-01)

The Impact of Nut-Based Plant Beverages on Wheat Bread Quality: A Study of Almond, Hazelnut, and Walnut Beverages
by: Anna Wirkijowska, et al.
Published: (2025-08-01)

The Impact of Cereal-Based Plant Beverages on Wheat Bread Quality: A Study of Oat, Millet, and Spelt Beverages
by: Anna Wirkijowska, et al.
Published: (2025-07-01)

Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes
by: Johannes Delgado-Ospina, et al.
Published: (2022-12-01)

Reference-Guided Draft Genome Assembly, Annotation and SSR Mining Data of the Peruvian Creole Cattle (<i>Bos taurus</i>)
by: Richard Estrada, et al.
Published: (2022-11-01)

Association between healthy beverage index and healthy beverage score with metabolic syndrome: a cross-sectional study
by: Kimia Leilami, et al.
Published: (2025-01-01)

Mixture Design and Kano Model for a Functional Chickpea and Hibiscus Beverage
by: Fernando López-Cardoso, et al.
Published: (2025-08-01)

Functional beverages: recent trends and prospects as potential meal replacers
by: Ravneet Kaur, et al.
Published: (2024-01-01)

Biomarkers of intake for coffee, tea, and sweetened beverages
by: Joseph A. Rothwell, et al.
Published: (2018-07-01)

Correlation of pH with beverage’s temperature and titratable acidity level of beverages: A quasi-experimental trial
by: Rozina Akter, et al.
Published: (2024-07-01)

Development of a Fermented Beverage with <i>Chlorella vulgaris</i> Powder on Soybean-Based Fermented Beverage
by: Norbert-Istvan Csatlos, et al.
Published: (2023-01-01)

Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages
by: Diana Reyes-Pavón, et al.
Published: (2024-08-01)

Microplastics contamination in popular soft drinks and non-alcoholic beverages marketed in Iran: Quantity and characteristics
by: Edris Hoseinzadeh, et al.
Published: (2024-12-01)

Benefits of Fiscal Policies on Sugar-Sweetened Beverages
by: Undram Mandakh, et al.
Published: (2017-11-01)

Functional Beverages in the 21st Century
by: Mateusz Sugajski, et al.
Published: (2023-03-01)

The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
by: Małgorzata Ziarno, et al.
Published: (2025-03-01)

Beverage Consumption in Reproductive-Age and Postmenopausal Mexican Women: Habits and Associated Factors
by: Alexandra Tijerina, et al.
Published: (2025-09-01)

Macadamia (<i>Macadamia integrifolia</i>) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
by: Juan Daniel Camacho-Teodocio, et al.
Published: (2024-07-01)