Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (<i>chicha</i>)

Freire, Ana; Zapata, Sonia; Mosquera, Juan; Mejia, Maria Lorena; Trueba, Gabriel

doi:10.7717/peerj.1962

Cited by 27 publications

(21 citation statements)

References 34 publications

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“…Future research should include such paired samples as well as samples from nonbakers to more directly test if bakers have unique, food-influenced microbiomes. Additional studies could test if bakers and chefs more generally colonize the food they make as has been shown with the traditional production of chicha, a fermented cassava drink (29,30).…”

Section: Discussionmentioning

confidence: 99%

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Reese

Madden

Joossens

et al. 2020

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Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers’ hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers’ skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods. IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers’ jobs are reflected in their skin microbiome.

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Section: Discussionmentioning

confidence: 99%

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Reese

Madden

Joossens

et al. 2020

mSphere

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“…Physiological and biochemical studies reported Lactobacillus and Leuconostoc genus as the main actors of the fermentation process [6,7]. More recently, molecular studies by next-generation sequencing (NGS) techniques revealed that lactic acid bacteria (LAB) and yeasts are the dominant populations responsible of the organoleptic traits of this beverage [8][9][10][11]. These data enlarged knowledge about the microbiota composition of this fermented product during the different steps of the manufacturing process, enabling the detection of minoritary species or of difficult-to-cultivate bacteria.…”

Section: Introductionmentioning

confidence: 99%

“…These data enlarged knowledge about the microbiota composition of this fermented product during the different steps of the manufacturing process, enabling the detection of minoritary species or of difficult-to-cultivate bacteria. Although maize-based chicha is produced in the Northwestern Argentina [9,11], cassava chicha from Ecuador [10] and mais or rice-based Brazilian chicha [12,13] have been investigated, thus no data are available for Peruvian chicha, where this beverage is still very popular.…”

Section: Introductionmentioning

confidence: 99%

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

et al. 2020

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Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different “chicherias” in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by Weissella, Leuconostoc, Lactococcus and Streptococcus. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as Bacillus, Clostridium, and Enterobacteriaceae, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties.

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“…In other cases, they were microbes associated with human or other mammal bodies. Modern examples of the latter include the use of salivary microbial communities to initiate the fermenting process in chicha production in Peru, and similar fermented beverages around the world (Freire et al, 2016), the use of skin microbes to produce bodily aromas in some semi-soft cheeses (Pham et al, 2017), the use of body associated Lactobacillus species in sourdough breads (Gänzle and Ripari, 2016) or the use of the ancestrally mouth-associated bacteria species, Streptococcus thermophilus, in the production of yogurt (Goh et al, 2011). Once they began using body and other microbes to ferment foods, our ancestors extended their genomes and ultimately their phenotypes in much the way that beavers do in building a dam that yields a pond (Carthey et al, 2018).…”

Section: The Extended Microbiomementioning

confidence: 99%

The Internal, External and Extended Microbiomes of Hominins

et al. 2020

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The social structure of primates has recently been shown to influence the composition of their microbiomes. What is less clear is how primate microbiomes might in turn influence their social behavior, either in general or with particular reference to hominins. Here we use a comparative approach to understand how microbiomes of hominins have, or might have, changed since the last common ancestor (LCA) of chimpanzees and humans, roughly six million years ago. We focus on microbiomes associated with social evolution, namely those hosted or influenced by stomachs, intestines, armpits, and food fermentation. In doing so, we highlight the potential influence of microbiomes in hominin evolution while also offering a series of hypotheses and questions with regard to evolution of human stomach acidity, the factors structuring gut microbiomes, the functional consequences of changes in armpit ecology, and whether Homo erectus was engaged in fermentation. We conclude by briefly considering the possibility that hominin social behavior was influenced by prosocial microbes whose fitness was favored by social interactions among individual hominins.

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Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)

Cited by 27 publications

References 34 publications

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

The Internal, External and Extended Microbiomes of Hominins

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