Ecuador - Perú
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Cassava Chicha
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Chewing and fermentation on solid substrate |
L. acidophilus, L. reuteri, L. delbrueckii, L. fermentum, L. crispatus, L. mucosae, Acetobacter sp., Bacillus sp.
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Colehour et al. (2014)Colehour, A., Meadow, J., Liebert, M., Cepon-Robins, T., Gildner, T., Urlacher, S., Bohannan, B. J., Snodgrass, J. J., & Sugiyama, L. S. (2014). Local domestication of lactic acid bacteria via cassava beer fermentation. PeerJ, 2(1), e479. http://dx.doi.org/10.7717/peerj.479. PMid:25071997. http://dx.doi.org/10.7717/peerj.479...
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Cassava Chicha
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3 to 4 days |
Candida tropicalis, Hanseniaspora opuntiae, Kodamaea ohmeri, Pichia kudriavzevii, Saccharomyces cerevisiae
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Piló et al. (2018)Piló, F., Carvajal-Barriga, E., Guamán-Burneo, M., Portero-Barahona, P., Dias, A., Freitas, L., Gomes, F. C. O., & Rosa, C. A. (2018). Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador. Brazilian Journal of Microbiology, 49(4), 808-815. http://dx.doi.org/10.1016/j.bjm.2018.01.002. PMid:29705164. http://dx.doi.org/10.1016/j.bjm.2018.01....
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3 to 4 days
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Torulaspora delbrueckii
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Grijalva-Vallejos et al. (2020)Grijalva-Vallejos, N., Aranda, A., & Matallana, E. (2020). Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry. International Journal of Food Microbiology, 317, 108462. http://dx.doi.org/10.1016/j.ijfoodmicro.2019.108462. PMid:31794930. http://dx.doi.org/10.1016/j.ijfoodmicro....
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Brasil
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Cassava |
Fermentation in liquid substrate |
Lactobacillus fermentum
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Freire et al. (2014)Freire, A., Lacerda, R., Almeida, E., Duarte, W. F., & Schwan, R. F. (2014). Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World Journal of Microbiology & Biotechnology, 30(2), 567-577. http://dx.doi.org/10.1007/s11274-013-1476-0. PMid:23996637. http://dx.doi.org/10.1007/s11274-013-147...
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Yakupa
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Red sweet potato |
Saccharomyces cerevisiae
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48 hours
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Torulaspora delbrueckii
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P. caribbica
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Brasil
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Cassava and sweet potato |
Fermentation in liquid substrate |
Bacillus pumilus, B. cereus and B. subtilis
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Caxiri
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Sphingomonas sp and Pediococcus acidilactici
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Miguel et al. (2015)Miguel, M., Collela, C., Almeida, E., Dias, D., & Schwan, R. F. (2015). Physicochemical and microbiological description of Caxiri a cassava and corn alcoholic beverage. International Journal of Food Science & Technology, 50(12), 2537-2544. http://dx.doi.org/10.1111/ijfs.12921. http://dx.doi.org/10.1111/ijfs.12921...
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120 hours
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Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Pichia membranifaciens, Phica guilliermondii and Cryptococcus luteolus
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Brasil
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Cassava, rice and red sweet potato |
Chewing and fermentation on solid substrate |
L. plantarum, |
Freire et al. (2017a) Freire, A. L., Ramos, C. L., Costa Souza, P. N., Cardoso, M. G. B., & Schwan, R. F. (2017a). Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. International Journal of Food Microbiology, 248, 39-46. http://dx.doi.org/10.1016/j.ijfoodmicro.2017.02.011. PMid:28242421. http://dx.doi.org/10.1016/j.ijfoodmicro....
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Cauim
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Torulaspora delbrueckii
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48 hours
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L. acidophilus
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Brasil
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Cassava, corn, rice and red sweet potato |
Chewing and fermentation on solid substrate |
Corynebacterium variabile, Lactobacillus paracasei, L. plantarum, L. casei, Bacillus spp. (Bacillus cereus group), B. subtilis, Streptomyces sp., Enterobacter cloacae, Streptococcus parasanguis, Streptococcus salivarius, Weissella cibaria
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Calugi
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Weissella confusa
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Freitas et al. (2017)Freitas, R., Lacerda, C., Gonzaga, E., Farias, V., & Pereira, E. (2017). Brazilian indigenous fermented food. In A. L. B. Penna, L. A. Nero & S. D. Todorov (Eds.), Fermented foods of Latin America: from traditional knowledge to innovative applications (pp. 224-236). Boca Raton: CRC Press. https://doi.org/10.1201/9781315369433-14. https://doi.org/10.1201/9781315369433-14...
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48 hours
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Brasil
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Cassava |
Fermentation in solid substrate |
Lactobacillus plantarum, |
Ramos et al. (2015)Ramos, C., Sousa, E., Ribeiro, J., Almeida, T., Santos, C., Abegg, M., & Schwan, R. (2015). Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiology, 49, 182-188. http://dx.doi.org/10.1016/j.fm.2015.02.005. PMid:25846929. http://dx.doi.org/10.1016/j.fm.2015.02.0...
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Tarubá
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Lactobacillus brevis, |
12 days
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Leuconostoc mesenteroides, |
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Bacillus subtilis
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Torulaspora delbrueckii
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Pichia exigua, |
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Candida rugosa, T. delbrueckii, |
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Candida tropicalis, Pichia kudriavzevii, Wickerhamomyces anomalus, |
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Candida ethanolica
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Lb. plantarum, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus
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licheniformis, Bacillus sp., |
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Chitinophaga terrae
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Brasil
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Cassava |
Fermentation in solid substrate |
Aspergillus sp
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Tiquira
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Penicillium sp and Neurospora, |
Savadogo et al. (2016)Savadogo, A., Giura, F., & Francois, T. (2016). Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction. Journal of Advances in Biotechnology, 6(2), 858-866. http://dx.doi.org/10.24297/jbt.v6i2.4798. http://dx.doi.org/10.24297/jbt.v6i2.4798...
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12 days
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Rhizopus sp |
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Manila sitophila
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Guyana
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Cassava |
Fermentation in solid substrate |
Rhizopus sp |
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Parakari
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Mucoraceae,
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Derka et al. (2015)Derka, T., Nieto, C., & Svitok, M. (2015). A new species of Parakari (Ephemeroptera: Baetidae) from Guiana Highlands. Zootaxa, 4028(2), 296-300. http://dx.doi.org/10.11646/zootaxa.4028.2.9. PMid:26624312. http://dx.doi.org/10.11646/zootaxa.4028....
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112 hours
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Zygomycota
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