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

Ana L Freire1, Sonia Zapata1, Juan Mosquera1

  • 1Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito , Quito, Pichincha , Ecuador.

Peerj
|May 12, 2016
PubMed

Keywords:
Artisanal fermented beveragesCassavaChewed indigenous beerChichaEcuadorFermentationFermented cassavaIndigenous beerLactic acid bacteriaMicrobiotaSalivaStreptococcus mutansStreptococcus salivarius

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