Rebaza-Cardenas Teresa, Montes-Villanueva Nilda D, Fernández María, Delgado Susana, Ruas-Madiedo Patricia
Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru.
Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru.
Int J Food Microbiol. 2023 Dec 2;406:110353. doi: 10.1016/j.ijfoodmicro.2023.110353. Epub 2023 Aug 9.
Traditional fermented beverages have been consumed worldwide for centuries. Such is the case of "Chicha de siete semillas" which is originally from the province of Huanta, in Ayacucho, Peru. In this work we have analyzed the chemical composition and bacterial diversity of products manufactured from six producers, who have used different combinations of cereals, pseudocereals, legumes and aromatic herbs, although maize was present in all of them. The fermented beverages had a low pH, mainly due to the production of lactic acid, whereas ethanol was, in general, present in low concentrations. Most of the products were rich in GABA, the content of biogenic amines being very low, as corresponds to a product with a short maturation time (less than 4 days). A metataxonomic analysis revealed that Streptococcaceae and Leuconostocaceae families were dominant in the majority of the beverages, Streptococcus spp. and Leuconostoc spp. being the representative genera, respectively. The result was corroborated by culture-dependent techniques, since these were the most abundant genera isolated and identified in all samples, with Streptococcus macedonicus and Leuconostoc lactis as representative species. In lower proportions other isolates were identified as Lactobacillus delbrueckii, Lactiplantibacillus plantarum, Furfurilactobacillus rossiae, Weissella confusa and Enterococcus faecium. The genetic profile of 26 S. macedonicus isolates was determined by RAPD-PCR and REP-PCR, showing five different patterns distinguishable with the first technique. One representative strain from each genetic pattern was further characterized and used to ferment a maize-based matrix (with saccharose) in order to know their technological potential. All strains were able to ferment the beverage at 30 °C in a short time (about 6 h) reaching a pH below 4.5 and they remained viable after 24 h; the main organic acid contributing to the pH decrease was lactic acid. Therefore, S. macedonicus is a good candidate for being part of a putative starter culture, since it is a species well adapted to this cereal-based food niche.
几个世纪以来，传统发酵饮料在全球范围内都有消费。“Chicha de siete semillas”就是这样一种饮料，它原产于秘鲁阿亚库乔的万塔省。在这项研究中，我们分析了来自六个生产商的产品的化学成分和细菌多样性，这些生产商使用了不同组合的谷物、伪谷物、豆类和芳香草本植物，不过所有产品中都含有玉米。这些发酵饮料的pH值较低，主要是由于乳酸的产生，而乙醇的浓度通常较低。大多数产品富含γ-氨基丁酸（GABA），生物胺含量非常低，这与成熟时间较短（少于4天）的产品相符。宏分类分析表明，链球菌科和明串珠菌科在大多数饮料中占主导地位，链球菌属和明串珠菌属分别是代表性属。基于培养的技术证实了这一结果，因为这些是在所有样品中分离和鉴定出的最丰富的属，以马其顿链球菌和乳酸明串珠菌为代表性物种。在较低比例下，其他分离物被鉴定为德氏乳杆菌、植物乳杆菌、罗氏糠乳杆菌、困惑魏斯氏菌和粪肠球菌。通过随机扩增多态性DNA聚合酶链反应（RAPD-PCR）和重复序列聚合酶链反应（REP-PCR）确定了26株马其顿链球菌分离株的遗传图谱，第一种技术显示出五种不同的模式。对每种遗传模式的一个代表性菌株进行了进一步表征，并用于发酵基于玉米的基质（添加蔗糖），以了解它们的技术潜力。所有菌株都能够在30℃下在短时间内（约6小时）发酵饮料，使pH值降至4.5以下，并且在24小时后仍保持活力；导致pH值下降的主要有机酸是乳酸。因此，马其顿链球菌是一种很好的候选菌株，可作为假定发酵剂培养物的一部分，因为它是一种非常适合这种基于谷物的食品生态位的物种。
