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

Article

Abstract: Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of

Palabras claves:

Artisanal fermented beverages, cassava, Chewed indigenous beer, chicha, ECUADOR, Fermentation, Fermented cassava, Indigenous beer, lactic acid bacteria, microbiota, Saliva, Streptococcus mutans, Streptococcus salivarius

Autores:

Ana Luiza Freire, Gabriel Trueba, Juan Daniel Mosquera, Lorena Mejía Castañeda, SONIA ZAPATA MENA

Fuentes:

google

scopus