Peruvian <i>chicha</i>: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

• Main Authors: Daniela Bassi, Luigi Orrù, Jeison Cabanillas Vasquez, Pier Sandro Cocconcelli, Cecilia Fontana
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Microorganisms
• Subjects: chicha de jora; maize; fermented beverage; ngs; bacterial communities
• Online Access: https://www.mdpi.com/2076-2607/8/1/93

Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different &#8220;chicherias&#8221; in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by <i>Weissella</i>, <i>Leuconostoc, Lactococcus</i> and <i>Streptococcus</i>. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as <i>Bacillus</i>, <i>Clostridium</i>, and <i>Enterobacteriaceae</i>, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties.