Molecular identification of lactic acid bacteria associated with chicha, a traditional maize-based fermented beverage from Northwestern Argentina

Pier Sandro Cocconcelli, P Elizaquivel, C Aristimuno, G Vignolo, R. Aznar

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

Chicha is a traditionally homemade fermented alcoholic beverage prepared from maize in the Andean highlands. Here the dominant lactic acid bacteria (LAB) species present during chicha production in Northwestern Argentina were analyzed by molecular methods. Examination of these indigenous foods may provide information on unknown microbial genetic reservoirs which can be exploited as new functional starter cultures to improve nutritional and functional quality of traditional Andean foods
Lingua originaleEnglish
Titolo della pubblicazione ospiteGlobal Issues in Food Microbiology Abstract Book
Pagine658
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
Evento23rd International ICFMH Symposium FoodMicro 2012 - Istanbul
Durata: 3 set 20127 set 2012

Convegno

Convegno23rd International ICFMH Symposium FoodMicro 2012
CittàIstanbul
Periodo3/9/127/9/12

Keywords

  • LAB
  • Lactic Acid Bacteria
  • maize

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