Pyrosequencing vs culture-dependent identification to analyze LAB population associated to chicha, a traditional maize-based fermented beverage from northwestern Argentina.

AZNAR, ROSA; PÉREZ, ALBA; YÉPEZ, ALBA; JIMÉNEZ, EUGENIA; ARISTIMUÑO, CECILIA; COCCONCELLI, PIER. S.; VIGNOLO, GRACIELA

Valencia

Simposio; ECCO XXXIII Molecular Taxonomy: from biodiversity to biotechnology. 33rd Annual Meeting of the European Culture Collections? Organization; 2014

European Culture Collections? Organisation

Traditional fermented foods and beverages are produced by natural fermentation involving mixed populations of indigenous microorganisms. Among them lactic acid bacteria (LAB) are relevant players in the process. Chicha is a traditional maize-based fermented alcoholic beverage produced following artisanal and ancestral procedures in the Andean regions. In this study the diversity of LAB associated with chicha fermentation was analysed using culture-dependent and culture-independent procedures to assess genus/species composition. To that aim, samples from two chicha productions were obtained from local producers at Maimará (chicha M) and Tumbaya (chicha T) in northwestern Argentina, each exhibiting particular manufacturing procedures.