Local domestication of lactic acid bacteria via cassava beer fermentation

Local domestication of lactic acid bacteria via cassava beer fermentation

Cassava beer, or chicha, is typically consumed daily by the indigenous Shuar people of the Ecuadorian Amazon. This traditional beverage made from cassava tuber (Manihot esculenta) is thought to improve nutritional quality and flavor while extending shelf life in a tropical climate. Bacteria responsi...

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Bibliographic Details
Main Authors: Alese M. Colehour, James F. Meadow, Melissa A. Liebert, Tara J. Cepon-Robins, Theresa E. Gildner, Samuel S. Urlacher, Brendan J.M. Bohannan, J. Josh Snodgrass, Lawrence S. Sugiyama
Format: Article
Language:English
Published: PeerJ Inc. 2014-07-01
Series:PeerJ
Subjects:
Fermentation
Microbial domestication
Food microbiology
High-throughput sequencing
Lactobacillus
Lactic acid bacteria
Online Access:https://peerj.com/articles/479.pdf

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https://peerj.com/articles/479.pdf

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