Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes
| dc.contributor.author | Delgado Ospina, Johannes | |
| dc.contributor.author | Puerta Polanco, Luisa Fernanda | |
| dc.contributor.author | Grande Tovar, Carlos David | |
| dc.contributor.author | Cuervo, Raúl Alberto | |
| dc.contributor.author | Navia Porras, Diana Paola | |
| dc.contributor.author | Poveda Perdomo, Luis Gabriel | |
| dc.contributor.author | Fernández Daza, Fabián Felipe | |
| dc.contributor.author | Chaves López, Clemencia | |
| dc.date.accessioned | 2025-03-28T22:11:43Z | |
| dc.date.available | 2025-03-28T22:11:43Z | |
| dc.date.issued | 2022-12 | |
| dc.description.abstract | Fermentation is an ancient process used to prepare and preserve food. Currently, fermented beverages are part of the culture of people living in the Colombian Andean Region, and they are a vital part of their cosmology and ancestral vision. Chicha, Forcha, Champús, and Masato are some of the most common Colombian Andes region’s traditional fermented beverages. These drinks come from the fermentation of maize (Zea maize), but other cereals such as wheat or rye, could be used. The fermentation is carried out by a set of bacteria and yeasts that provide characteristic organoleptic properties of each beverage. In this work, the information collected from the metagenomics analyses by sequencing ITS 1-4 (Internal Transcriber Spacer) and the 16S ribosomal gene for fungi and the V3-V4 region of the rDNA for bacteria allowed us to identify the diversity present in these autochthonous fermented beverages made with maize. The sequencing analysis showed the presence of 39 bacterial and 20 fungal genera. In addition, we determined that only nine genera of bacteria and two genera of fungi affect the organoleptic properties of smell, colour, and flavour, given the production of compounds such as lactic acid, alcohol, and phenols, highlighting the critical role of these microorganisms. Our findings provide new insights into the core microbiota of these beverages, represented by Lactobacillus fermentum, Acetobacter pasteurianus, and Saccharomyces cerevisiae. | |
| dc.identifier.citation | Delgado-Ospina, J., Puerta-Polanco, L. F., Grande-Tovar, C. D., Cuervo, R. A., Navia-Porras, D. P., Poveda-Perdomo, L. G., Fernández-Daza, F. F., & Chaves-López, C. (2022). Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes. Fermentation, 8(12). https://doi.org/10.3390/fermentation8120733 | |
| dc.identifier.issn | 23115637 | |
| dc.identifier.uri | https://repositorio.usc.edu.co/handle/20.500.12421/6143 | |
| dc.language.iso | en | |
| dc.subject | fermented beverages | |
| dc.subject | microbiota | |
| dc.subject | maize | |
| dc.subject | yeast | |
| dc.subject | lactic acid bacteria | |
| dc.subject | acetic acid bacteria | |
| dc.title | Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes | |
| dc.type | Article |
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