Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador

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dc.careerEscuela de Ciencias Biológicases
dc.category.authorprincipalen_US
dc.contributor.authorCarvajal Barriga, Enrique Javier
dc.contributor.authorPortero Barahona, Patricia
dc.contributor.correspondingCarvajal Barriga, Enrique Javier
dc.countryEcuadores
dc.date.accessioned2023-11-04T21:41:25Z
dc.date.available2023-11-04T21:41:25Z
dc.date.issued2018
dc.dedication.authorTCes
dc.description.abstractChicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.en_US
dc.facultyCiencias Exactas y Naturaleses
dc.id.author1706348768
dc.id.author1803431640
dc.id.type1
dc.identifier.doi10.1016/j.bjm.2018.01.002
dc.identifier.issn1517-8382
dc.identifier.urihttps://repositorio.puce.edu.ec/handle/123456789/5884
dc.identifier.urihttps://www.researchgate.net/publication/323503002_Saccharomyces_cerevisiae_populations_and_other_yeasts_associated_with_indigenous_beers_chicha_of_Ecuador
dc.indexed.databaseScimago Journal Rankes
dc.language.isoen
dc.list.authorsCarvajal, E., Portero, P., Piló, F., Guamán-Burneo, M., Morato, A., Daher de Freitas, L., Oliveira Gomes, F. y Rosa, C.
dc.magazine.pageRange808-815
dc.magazine.titleBrazilian Journal of Microbiologyen_US
dc.magazine.volumeChapter49(4)
dc.rightsOpenAccessen
dc.statepublisheden_US
dc.subjectPueblos indígenases
dc.subjectSaccharomyces cerevisiaees
dc.subjectCervezaes
dc.subjectPueblos indígenas
dc.subjectSaccharomyces cerevisiae
dc.subjectCerveza
dc.titleSaccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuadoren_US
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