دورية أكاديمية
أعرض في EDS

Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha).

التفاصيل البيبلوغرافية
العنوان: Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha).
المؤلفون: Freire AL; Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador., Zapata S; Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador., Mosquera J; Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador., Mejia ML; Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador., Trueba G; Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador.
المصدر: PeerJ [PeerJ] 2016 Apr 28; Vol. 4, pp. e1962. Date of Electronic Publication: 2016 Apr 28 (Print Publication: 2016).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: PeerJ Inc Country of Publication: United States NLM ID: 101603425 Publication Model: eCollection Cited Medium: Print ISSN: 2167-8359 (Print) Linking ISSN: 21678359 NLM ISO Abbreviation: PeerJ Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Corte Madera, CA : PeerJ Inc.
مستخلص: Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.
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فهرسة مساهمة: Keywords: Artisanal fermented beverages; Cassava; Chewed indigenous beer; Chicha; Ecuador; Fermentation; Fermented cassava; Indigenous beer; Lactic acid bacteria; Microbiota; Saliva; Streptococcus mutans; Streptococcus salivarius
تواريخ الأحداث: Date Created: 20160512 Date Completed: 20160512 Latest Revision: 20240325
رمز التحديث: 20240325
مُعرف محوري في PubMed: PMC4860339
DOI: 10.7717/peerj.1962
PMID: 27168974
قاعدة البيانات: MEDLINE
الوصف
تدمد:2167-8359
DOI:10.7717/peerj.1962