Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil

Abstract

The microbial community of artisanal corn fermentation called Chicha were isolated, purified and then identified using protein profile by Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF) and confirmed by partial ribosomal gene sequencing. Samples from Chicha beverage were chemically characterized by gas and liquid chromatography (HPLC and GC-MS). Aerobic mesophilic bacteria (AMB) (35.8% of total of isolated microorganisms), lactic acid bacteria (LAB) (21.6%) and yeast (42.6%) were identified. Species of the genera Klebsiella, Bacillus, Staphylococcus, Micrococcus, Enterobacter, and Weissella were identified. Rhodotorula mucilaginosa, Lodderomyces elongisporus, Candida metapsilosis, and C. bohicensis were the yeasts found. The LAB isolates detected were responsible for the high concentrations of lactic acid found during the fermentation process (1.2 g L), which is directly related to the decrease in pH values (from 6.95 to 3.70). Maltose was the main carbohydrate detected during corn fermentation (7.02 g L with 36 h of fermentation). Ethanol was found in low concentrations (average 0.181 g L), making it possible to characterize the beverage as non-alcoholic. Twelve volatile compounds were identified by gas chromatography; belonging to the groups acids, alcohols aldehydes, acetate and others. MALDI-TOF was successfully used for identification of microbiota. Weissella confusa and W. cibaria were detected in the final product (after 36 h of fermentation), W. confusa is often classified as probiotic and deserve further application studies.

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

“…These data enlarged knowledge about the microbiota composition of this fermented product during the different steps of the manufacturing process, enabling the detection of minoritary species or of difficult-to-cultivate bacteria. Although maize-based chicha is produced in the Northwestern Argentina [9,11], cassava chicha from Ecuador [10] and mais or rice-based Brazilian chicha [12,13] have been investigated, thus no data are available for Peruvian chicha, where this beverage is still very popular.…”

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

“…However, compared to the presence of Torulaspora delbrueckii, the pH shows a decrease at 12 hours compared to LAB and other yeasts. (Resende et al, 2018). Maltose is the main carbohydrate detected (5.13 g/L), followed by glucose (0.016 g/L), the main organic acid is lactic acid, the presence is detected at 6 h of fermentation, reaching values of 4.5 g/L at 24 hours.…”

“…To start the preparation, you can mix cassava flour, rice with water, and cook until the substrate has a uniform distribution. The cooked puree obtained is cooled for 6 to 8 hours and inoculated with the juice from chewing the sweet potato, this juice is added little by little in the container of the beverage and then fermented in an open vessel for approximately 48 hours at room temperature (Resende et al, 2018).…”

“…The main aromatic compounds found related to the metabolism of LAB and yeasts except in the presence of S. cerevisiae are: 3-penten-2-ol -green vinyl; 2-butenal-3-methyl; 1,1-dimethyl-3-chloropropanol; 2-hexanol; 1,2-benzenedicarboxylic acid, bis-(2-methylpropyl) ester; dibutyl phthalate; squalene; y bis-(2-ethylhexyl) phthalate. In the presence of S. cerevisiae has been stablished a correlation of three volatile compounds such as 2-propenoic acid, 3-(4-methoxyphenyl)-, 2-ethylhexyl ester; acetoin; and 2-butenal-3-methyl (Freire et al, 2014(Freire et al, , 2015Resende et al, 2018).…”

Changes Occurring in Spontaneous Maize Fermentation: An Overview

“…Bacillus spp. bacteria, commonly isolated from fermented maize products, are beneficial as well for the fermentation process due to the production of amylase [90], and particularly of α-amylases, which convert starch to glucose for microorganisms lacking in these enzymes, such as S. cerevisiae [91].…”