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

• DOI: 10.7717/peerj.1962
• Publication Date: 2016-04-28T08:11:04Z
• Authors: Ana L. Freire; Sonia Zapata; Juan Mosquera; Maria Lorena Mejia; Gabriel Trueba
• Keywords: Pyrosequencing; Lactobacillus salivarius

Indigenous beers ( chicha ) are part of the indigenous culture in Ecuador. The fermentation process these probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed microbiota artisanal (including a type beer produced after chewing boiled cassava) using bacterial 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius mutans (part oral microbiota) were among most abundant bacteria chewed cassava non-chewed beers. also demonstrated S. (isolated beers) could proliferate mush. Lactobacillus sp. was predominantly present types Ecuadorian .