Microbial diversity associated to “rice chicha”: a traditional beverage in Bolivar – Ecuador

  • Diana Pazmiño Universidad Tecnológica Equinoccial
  • Micaela Escudero Universidad Tecnológica Equinoccial
  • Nubia Grijalva Universidad Tecnológica Equinoccial
Keywords: traditional beverage, chicha, stages, microorganisms


(Received: 2014/08/01 - Accepted: 2014/09/22)

The province of Bolivar is located in the central-west region of Ecuador. The main beverages produced are spirits and chichas; among them “rice chicha”. In a first stage, samples of rice chicha (at points of sale) from different producers of this province were evaluated; microbial counts and physicochemical analyzes were performed. In the second stage, the most representative enterobacteria, lactic acid bacteria, yeasts and molds were isolated form “rice chicha” during three phases of the elaboration process: initial, fermentative and final. For all microorganisms, macroscopic and microscopic descriptions were performed. The identification of enterobacteria and lactic acid bacteria was carried out with biochemical tests, for mold a microscopic identification was applied by staining with lactophenol blue solution and for yeast the APIC AUX 20 kit was used. Count values in average were 2.7 and 2.5 log CFU / ml of total coliforms and enterobacteria, 1.8 log CFU / ml of lactic acid bacteria and 2.5 log CFU / ml for yeasts and molds.  During the three fermentation phases the most representative species were partially identified: 13 strains of Enterobacteriaceae, 9 strains of lactic acid bacteria, 15 strains of mold and 6 strains of yeast.


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How to Cite
Pazmiño, D., Escudero, M., & Grijalva, N. (2014). Microbial diversity associated to “rice chicha”: a traditional beverage in Bolivar – Ecuador. Enfoque UTE, 5(3), pp. 1 - 14. https://doi.org/https://doi.org/10.29019/enfoqueute.v5n3.40
General Engineering