Molecular identification of lactic acid bacteria associated with chicha, a traditional maize-based fermented beverage from Northwestern Argentina

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 food