Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Physicochemical Characterization
2.3. Antioxidant Capacity Assays
2.3.1. ABTS Radical Cation (ABTS•+) Scavenging Activity Assay
2.3.2. DPPH Radical Scavenging Ability Assay
2.3.3. Total Phenol Index
2.4. Organic Acid, Ethanol, and Sugar Content
2.5. Microbiological Analyses
2.6. Genomic DNA Extraction
DNA Sample Quality and Quantity Specification
2.7. Sequence Analysis and Species Identification
2.8. Alpha Diversity Analysis
2.9. Statistical Analysis
3. Results
3.1. Sequence Analysis
3.2. Bacterial Communities of the Different Fermented Beverages
3.3. Fungal Communities of the Different Fermented Beverages
3.4. Species Richness and Diversity Index
3.5. Similarities and Differences among the Microbial Communities of the Fermented Beverages
3.6. Dominant Microbiota Identification
3.7. Chemical Characteristics of the Beverages
Anti-Radical Capacity and Total Phenol Index
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Fermented Beverage | ||||
---|---|---|---|---|
Chicha | Forcha | Champús | Masato | |
Lactic acid bacteria (Log CFU mL−1) | 2.4 ± 0.3 a | 6.10 ± 0.4 c | 3.8 ± 0.1 ab | 5.2 ± 0.2 bc |
Acetic bacteria (Log CFU mL−1) | 2.3 ± 0.2 a | 2.1 ± 0.1 a | <1.0 | <1.0 |
Yeast (Log CFU mL−1) | 5.1 ± 0.3 b | 4.2 ± 0.4 ab | 6.8 ± 0.2 b | 2.1 ± 0.2 a |
Coliforms | <1.0 | <1.0 | <1.0 | <1.0 |
Fermented Beverages | Observed Species | Chao1 | Shannon | |||
---|---|---|---|---|---|---|
Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | |
Chicha | 16 | 11 | 21 | 13 | 1.42 | 0.89 |
Forcha | 56 | 4 | 72 | 4 | 2.41 | 0.77 |
Champús | 12 | 20 | 14 | 21 | 1.04 | 1.66 |
Masato | 9 | 9 | 14 | 11 | 1.88 | 2.85 |
Parameters | Fermented Beverage | |||
---|---|---|---|---|
Chicha | Forcha | Champús | Masato | |
pH | 3.50 ± 0.08 a | 3.76 ± 0.75 ab | 3.92 ± 0.15 ab | 4.35 ± 0.15 b |
Lactic acid (g/L) | 16.7 ± 1.7 c | 8.8 ± 3.0 bc | 5.5 ± 2.8 ab | 0.3 ± 0.1 a |
Ash (%) | 2.17 ± 0.82 b | 0.46 ± 0.21 a | 0.96 ± 0.25 a | 0.53 ± 0.01 a |
Protein (%) | 5.30 ± 0.7 b | 1.41 ± 0.3 a | 1.12 ± 0.1 a | 3.40 ± 0.6 ab |
Saccharose (g/L) | 4.8 ± 2.9 a | 28.1 ± 10.3 b | 127.2 ± 18.8 c | 117.1 ± 1.8 c |
Glucose (g/L) | 2.9 ± 2.4 a | 23.0 ± 11.5 b | 24.0 ± 16.4 b | 3.2 ± 0.1 a |
Fructose (g/L) | 14.1 ± 7.2 b | 2.8 ± 1.1 a | 21.1 ± 14.0 b | 1.0 ± 0.1 a |
Soluble solids (%) | 8.5 ± 1.5 a | 26.3 ± 7.6 c | 16.0 ± 4.0 bc | 12.5 ± 2.5 ab |
Ethanol (%) | 9.9 ± 1.2 c | 2.9 ± 1.1 bc | 0.5 ± 0.2 a | 0.2 ± 0.1 a |
Beverage | DPPH (µM TE/L) | ABTS (µM TE/L) | TPI (mg GAE/L) |
---|---|---|---|
Chicha | 15.24 ± 3.76 b | 15.48 ± 1.05 b | 546 ± 33 b |
Forcha | 3.08 ± 1.28 a | 0.55 ± 0.42 a | 0.87 ± 0.33 ac |
Champús | 1.99 ± 0.45 a | 13.13 ± 9.19 b | 258 ± 76 bc |
Masato | 2.20 ± 0.89 a | 0.38 ± 0.20 a | 0.43 ± 0.15 a |
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Delgado-Ospina, J.; Puerta-Polanco, L.F.; Grande-Tovar, C.D.; Cuervo, R.A.; Navia-Porras, D.P.; Poveda-Perdomo, L.G.; Fernández-Daza, F.F.; Chaves-López, C. Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes. Fermentation 2022, 8, 733. https://doi.org/10.3390/fermentation8120733
Delgado-Ospina J, Puerta-Polanco LF, Grande-Tovar CD, Cuervo RA, Navia-Porras DP, Poveda-Perdomo LG, Fernández-Daza FF, Chaves-López C. Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes. Fermentation. 2022; 8(12):733. https://doi.org/10.3390/fermentation8120733
Chicago/Turabian StyleDelgado-Ospina, Johannes, Luisa Fernanda Puerta-Polanco, Carlos David Grande-Tovar, Raúl Alberto Cuervo, Diana Paola Navia-Porras, Luis Gabriel Poveda-Perdomo, Fabián Felipe Fernández-Daza, and Clemencia Chaves-López. 2022. "Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes" Fermentation 8, no. 12: 733. https://doi.org/10.3390/fermentation8120733