Chicha is a traditionally homemade fermented alcoholic beverage prepared from maize in the Andean highlands. Here the dominant lactic acid bacteria (LAB) species present during chicha production in Northwestern Argentina were analyzed by molecular methods. Examination of these indigenous foods may provide information on unknown microbial genetic reservoirs which can be exploited as new functional starter cultures to improve nutritional and functional quality of traditional Andean foods
Cocconcelli, P. S., Elizaquivel, P., Aristimuno, C., Vignolo, G., Aznar, R., Molecular identification of lactic acid bacteria associated with chicha, a traditional maize-based fermented beverage from Northwestern Argentina, Poster, in Global Issues in Food Microbiology Abstract Book, (Istanbul, 03-07 September 2012), Istanbul Technical University, Istanbul 2012: 658-658 [http://hdl.handle.net/10807/41468]
Molecular identification of lactic acid bacteria associated with chicha, a traditional maize-based fermented beverage from Northwestern Argentina
Cocconcelli, Pier Sandro;
2012
Abstract
Chicha is a traditionally homemade fermented alcoholic beverage prepared from maize in the Andean highlands. Here the dominant lactic acid bacteria (LAB) species present during chicha production in Northwestern Argentina were analyzed by molecular methods. Examination of these indigenous foods may provide information on unknown microbial genetic reservoirs which can be exploited as new functional starter cultures to improve nutritional and functional quality of traditional Andean foods
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