Fermentation plays a crucial role in breadmaking, directly influencing the technological quality of the final product through its content of sugars, yeasts, and lactic acid bacteria. This study aimed to evaluate the effect of incorporating fermented chicha de jora on bread’s technological properties, emphasizing its contribution to dough fermentation and structural development. An experimental design was employed, comparing a control formulation with three variants containing different proportions of chicha de jora, poolish, corn flour, and vegetable shortening. Key parameters such as loaf volume, height, and texture were analyzed. The results demonstrated that the formulation containing 30% chicha de jora, water, and poolish achieved the most favorable balance between dough expansion, fermentation rate, and product quality. Although the other formulations presented specific strengths, Recipe 4 showed superior overall performance. These findings suggest that chicha de jora enhances fermentation dynamics, crumb texture, and structural integrity while serving as a natural and functional alternative or complement to commercial yeast. Furthermore, its inclusion supports the valorization of traditional Andean ingredients, merging cultural heritage with technological innovation in breadmaking. The results position Recipe 4 as the most efficient and well-balanced formulation for producing high-quality baguette-type bread.

Traditional fermented beverages from Chiapas, Mexico, represent an important source of microbial diversity, particularly of Saccharomyces cerevisiae. In native strains isolated from traditional fermented beverages, Saccharomyces cerevisiae has been observed to display distinct morphological and physiological traits; therefore, the aim of this study was to evaluate the population growth and the tolerance of twenty isolates to different stress factors such as temperature, osmotic pressure, and high ethanol concentrations, as well as the genetic variability through interdelta analysis, and to determine whether these physiological and molecular characteristics are associated with the type of beverage and the locality of origin. Differences were observed in tolerance to various factors, including high ethanol concentrations and elevated temperatures, as well as in the production of volatile compounds, with Taberna and Mezcal isolates showing notable performance. These isolates were able to withstand temperatures ranging from 43 to 45 °C and ethanol concentrations of up to 17% in Mezcal and Pox isolates, and 15% in Taberna isolates. High concentrations of isoamyl acetate and higher alcohols such as isoamyl alcohol were detected. In addition, the genetic variability of the isolates was evaluated, and its relationship with the type of beverage and the geographical origin of production was explored, including isolates obtained from Taberna, Mezcal, Pox, and Chicha de Chilacayote. Intraspecific variability was assessed through a retrotransposon-based analysis of the interdelta region using different primer combinations (δ1-δ2, δ12-δ21, and δ12-δ2). The generated banding patterns were analyzed using the Unweighted Pair Group Method with Arithmetic Mean (UPGMA), which enabled the identification of molecular variability patterns among the isolates. Furthermore, a UPGMA analysis was performed using physiological and compound production data, revealing a relationship between these characteristics and the geographical origin of the isolates. The results revealed a high degree of intraspecific variability, which was associated with both the type of beverage and the locality of origin of the isolates.

Abstract Although culture contact is a well-studied area of archaeological inquiry, complex ancient cross-cultural interactions can be challenging to discern. As zones of innovation in which boundaries are obscure, ancient frontiers offer ideal contexts to analyze the nuances of such interactions. To address the challenges of interpreting a multicultural frontier in the Moquegua Valley, southern Peru, we apply a practice-based approach using foodways to elucidate the complexity of culture contact between Wari-affiliated and Indigenous Huaracane communities during the Middle Horizon (AD 600–1000). Our findings indicate that after Wari colonization of the Moquegua frontier, the Huaracane community at Yahuay Alta began brewing chicha de molle, an alcoholic beverage associated with and central to Wari political and religious social structures. They did not, however, adopt the practice in a completely Wari fashion. Instead, we see Huaracane leaders brewed and served chicha de molle in ways that aligned with their own cultural practices. The material remains of chicha de molle production and consumption at Yahuay Alta should not be seen as a simple adoption of a nonlocal cultural practice by an Indigenous group, but instead an active manipulation of practice as part of frontier cultural negotiations and entanglements.

Corn is one of the most widely produced cereals worldwide, generating large amounts of waste, represents an environmental and economic challenge. In regions such as Africa and rural areas of Peru, access to electricity is limited, affecting quality of life and economic development. This study proposes using microbial fuel cells (MFCs) to convert chicha de jora waste—a traditional fermented beverage made from corn—into electrical energy. Single-chamber MFCs with activated carbon (anode) and zinc (cathode) electrodes were used. A total of 100 ml of chicha de jora waste was added in each MFC, and three MFCs were used in total. The MFCs demonstrated the viability of chicha de jora waste as a substrate for bioelectricity generation. Key findings include a notable peak in voltage (0.833 ± 0.041 V) and current (2.794 ± 0.241 mA) on day 14, with a maximum power density of 5.651 ± 0.817 mW/cm2. The pH increased from 3.689 ± 0.001 to 5.407 ± 0.071, indicating microorganisms’ degradation of organic acids. Electrical conductivity rose from 43.647 ± 1.025 mS/cm to 186.474 ± 6.517 mS/cm, suggesting ion release due to microbial activity. Chemical oxygen demand (COD) decreased from 957.32 ± 5.18 mg/L to 251.62 ± 61.15 mg/L by day 18, showing efficient degradation of organic matter. Oxidation-reduction potential (ORP) increased, reaching a maximum of 115.891 ± 4.918 mV on day 14, indicating more oxidizing conditions due to electrogenic microbial activity. Metagenomic analysis revealed Bacteroidota (48.47%) and Proteobacteria (29.83%) as the predominant phyla. This research demonstrates the potential of chicha de jora waste for bioelectricity generation in MFCs, offering a sustainable method for waste management and renewable energy production. Implementing MFC technology can reduce environmental pollution caused by corn waste and provide alternative energy sources for regions with limited access to electricity.

Butterflies are indicators of the environmental well-being of forests and a symbol of beauty, color and emotions in human beings. The knowledge of this group in the area is partial, which is why the study was carried out from May 2020 to April 2021 in seven sectors of the Zarumilla Valley, Tumbes, Peru. The objective was to evaluate the diversity of butterflies at the family level, using the Shannon (H) and Simpson (ʎ) indices, their relative abundance and species richness in each sector. The evaluations were biweekly using entomological nets and Van Someren - Rydon traps and as an attractive bait a mixture of fruits, chicha de jora and molasses or sugar in proportions of 70, 20 and 10%; in addition to baits based on decomposing fish. The collected specimens were placed in paper envelopes for assembly and identification. A total of 323 specimens were collected distributed in six families: Nymphalidae (39.13%), Hesperiidae (27.54%), Pieridae (15.94%), Lycaenidae (10.14%), Papilionidae (2.90%) and Riodinidae (4.35%). A richness of 69 species was obtained distributed in: Hesperiidae (19), Lycaenidae (7), Nymphalidae (27), Papilionidae (2), Pieridae (11) and Riodinidae (3). According to the Shannon index (H), the greatest diversity was found in the Uña de Gato sector. The Simpson diversity index (ʎ) was high in the sectors of Matapalo, Uña de Gato, Papayal, Lechugal, Manglares and La Coja.

Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties

Bagasse is a byproduct generated during the process of making the traditional Andean drink named “chicha de jora” in Peru, which is a potential source for the extraction of ferulated arabinoxylan (FAX). The aim of this study was to extract and characterize the FAX from bagasse and determine its antioxidant and antihyperglycemic capacity in vitro. As a result, FAX of molecular weight ≥3.5 kDa presented moisture content, pH, total ash, proteins, and total phenolic content with values of 8.00%, 5.81, 2.68%, 3.78%, and 5.72 mg EAG/g, respectively. Thin-layer chromatography identified the monosaccharides L-arabinose and D-xylose. HPLC-MS/MS analysis of FAX confirmed the presence of methyl-pentofuranosides or methyl-pentopyranosides. The FT-IR spectrum presented characteristic bands of FAX. The FAX showed antioxidant capacity determined by the DPPH assay (IC50 = 6.59 mg/mL and TEAC = 7.7844 μmol/g sample), ABTS (IC50 = 6.50 mg/mL and TEAC 35.34 μmol/g sample), and FRAP (14.08 μmol AA/g and 36.63 μmol FeSO4/g). On the other hand, FAX showed glucose adsorption capacity, inhibition of glucose diffusion, and inhibition of the enzyme α-amylase (IC50 = 4.73 mg/mL). The results showed that the FAX extracted from the bagasse generated during the production of the “chicha de jora” has in vitro antioxidant and antihyperglycemic capacity.

In this work, two Peruvian beverages “Masato de Yuca,” typical of the Amazonian communities made from cassava (Manihot esculenta), and “Chicha de Siete Semillas,” made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Correlation analysis carried out with their carbohydrate fermentation patterns and enzymatic profiles allowed a clustering of the lactobacilli separated from the other genera. Finally, the 16 strains were submitted to a static in vitro digestion (INFOGEST model) that simulated the gastrointestinal transit. Besides, their ability to adhere to the human epithelial intestinal cell line HT29 was also determined. Following both procedures, the best probiotic candidate was Lac. plantarum Ch13, a robust strain able to better face the challenging conditions of the gastrointestinal tract and showing higher adhesion ability to the intestinal epithelium in comparison with the commercial probiotic strain 299v. In order to characterize its benefit for human health, this Ch13 strain will be deeply studied in further works.

Chicha is a traditional ethnic corn-based fermented beverage with a profound cultural relevance in the Andean region, especially in Peru where it has been part of religious ceremonies since pre-Inca civilizations. Chicha de Guiñapo is made with purple corn and is a typical beverage from the Peruvian region of Arequipa (South of Peru) where some local people still preserve its traditional process and use, but no investigation has been focused on the study of its potential health-relevant functional properties linking the historical perspectives. The current research was aimed at advancing the ethnic cultural relevance of this traditional beverage with an understanding of deep historical and ecological roots and further by evaluating the differences in the traditional processing of Chicha de Guiñapo from five geographical zones in Arequipa (Peru). Furthermore, to understand the potential health relevance, the influence on the total phenolic content (TPC), the total anthocyanin content (TAC), the antioxidant capacity, the in vitro inhibition of α-glucosidase and α-amylase relevant for hyperglycemia management, along with the physicochemical characteristics, were evaluated. No significant differences were observed in the physicochemical parameters, the antioxidant capacity, and the phenolic contents among the Chicha samples from different origins. However, all samples showed a remarkable in vitro inhibition of α-glucosidase and α-amylase with a significant influence of the geographical zone of origin that links historical usage and contemporary health benefits. The Z2 Chicha sample that followed the most traditional preparation had the highest values of TAC, in vitro antioxidant capacity, and anti-hyperglycemia-relevant α-glucosidase and α-amylase inhibitory activities. Results from the current study reveal that Chicha has an important health-relevant functional potential and that the preservation of the traditional historical and ethnic knowledge about its processing is critical for its validation for wider use across all communities.

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.

O cauim de milho germinado, chicha de jora ou aqha é uma bebida fermentada milenar e tradicional das terras altas andinas. Apresentamos uma investigação etnográfica da produção e consumo de chicha feita em comunidades camponesas andinas do departamento de Cusco, no Peru. Ressaltamos a estreita relação da chicha com o cultivo do milho, o oficio feminino da chichera, a função da chichería na coesão social das comunidades camponesas dos Andes. Analisamos as transformações e substituições causadas pela modernidade e pelo capitalismo na atual elaboração tradicional da chicha de jora. Procuramos contribuir na reavaliação desta tradicional bebida andina.

Utilizing archaeometric methods, we evaluate the nature of production of feasting events in the ancient Wari state (600–1000 CE). Specifically, we focus on the fabrication of ceramic serving and brewing wares for the alcoholic beverage chicha de molle. We examine the source materials used in the creation of these vessels with elemental analysis techniques (INAA and LA-ICP-MS). We then assess the chemical traces of the residues present in the ceramic pores of the vessels to detect compounds indicative of the plants used in chicha production (DART-MS).While previous research has identified circumstantial evidence for the use of Schinus molle in the production process, this research presents direct evidence of its existence in the pores of the ceramic vessels. We also assess what this material evidence suggests about the sustainability of the feasting events as a mode of political interaction in the Wari sphere. Our evaluation indicates that regional resource use in the production of the ceramic vessels promoted locally sustainable raw material procurement for the making of the festivities. Likewise, drought resistant crops became the key ingredients in the beverages produced and provided a resilient harvest for chicha production that was adopted by successor groups.

Past and present Andean feasts regularly involve the consumption of chicha de maiz (corn beer). Archaeologically, the presence and distribution of brewing and drinking vessels, iconographic representations, and paleoethnobotanical remains have been used to identify the preparation and consumption of chicha at the site level. However, these data cannot tell us if everyone imbibed. Given the social and political importance of chicha, gender, age, status, ethnicity, or other social distinctions in consumption were likely important in the construction of networks and the practices of power. In this article, we theorize a model for investigating chicha consumption at the individual level using a suite of bioarchaeological methods. We suggest that data generated using this model and analyzed in conjunction with traditional archaeological data can help us better understand the social, political, and economic role of chicha. The “chicha signature” we propose includes co-patterning of oral health indicators, isotopic signatures, and the presence of diagnostic microfossils in dental calculus. The intent of this article is to call bioarchaeologists working throughout the Andes and in other regions where beer was culturally important to collect these data with the explicit goal of testing this approach. Las fiestas andinas en el pasado y en el presente incluyen regularmente el consumo de chicha de maiz. La presencia y distribucion de envases de cerveza y refrescos, representaciones iconograficas y restos paleoetnobotanicos, se han utilizado para identificar la fabricacion de cerveza y el consumo de chicha en sitios arqueologicos. Sin embargo, estos datos no pueden decirnos si todos estan bebidos. Debido a la importancia social y politica de la chicha, el genero, la edad, el estatus, la etnicidad u otras distinciones sociales en el consumo fueron probablemente importantes en la construccion de redes y practicas de poder. En este trabajo, teorizamos un modelo para investigar el consumo de chicha a nivel individual utilizando un conjunto de metodos bioarqueologicos. Sugerimos que cuando se analizan junto con los datos arqueologicos tradicionales, los datos generados con este modelo pueden ayudarnos a comprender mejor el papel social, politico y economico de la chicha. La “firma chicha” que proponemos incluye patrones coordinados de indicadores de salud oral, firmas isotopicas y la presencia de diagnosticos de microfosiles en el calculo dental. El proposito de este documento es llamar a los bioarqueologos que trabajan en toda la region andina y en otras regiones donde la cerveza era culturalmente importante, a recopilar estos datos con el proposito expreso de probar este metodo.

According to a report published by the Center for Community College Student Engagement and others, global learning is considered one of the high-impact practices used to increase student engagement and motivation to learn. Engagement and motivation have also been linked to increased learning gains and improvement in the overall learning experience. Furthermore, global learning helps students explore other people’s cultures and worldviews, which is an important skill for students to gain in order to compete and adapt to solve the problems of our global society. Here, I discuss two class activities that faculty can adopt to implement global learning in their courses, with the purpose of engaging and motivating students to learn microbiology while celebrating some traditions from Morocco and Perú. Students researched traditional fermented foods and drinks from Perú and Morocco. Then, they answered guided questions to help them link the food items to microbiological concepts learned in class. For example: normal flora and fermentation were learned as students researched the process of making a Peruvian drink called “chicha de jora,” which is made from chewed corn that becomes fermented as it mixes with oral bacteria from saliva. While engaging in global learning, students learned some microbiology concepts; they passed the knowledge on to the campus community with poster presentations held during International Education Week. Based on students’ feedback and participation, I can conclude that teaching microbiology using global learning was engaging, promoted student learning, and motivated students to learn.

Chicha de jora, being a spontaneous fermentation drink, does not offer information about the metabolites produced by the microorganisms responsible for fermentation, thus its innocuousness for consumers is unknown. Given this situation, the aim of this study was to determine the content of biogenic amines in samples from the province of Abancay (districts of Abancay and Tamburco) using HPLC, compare these values with the permissible limits and evaluate the biogenic amine content and physicochemical characteristics of “chicha de jora”. Of the 83 samples analyzed, concentrations of up to 37.53 mg/L of histamine and 77.95 mg/L of tyramine were reported. 7% and 12% of the samples from Abancay and Tamburco respectively reported concentrations above the permissible limit of histamine (8 mg/L); and 16% of the samples from both districts reported concentrations above the permissible limit of tyramine (25 mg/L). For the relationship with its physicochemical characteristics, only a significant relationship was found between acidity percentage and histamine content (r = 0.502).

Introduction: Alcoholic beverages have a proven impact on neuronal development and other areas of the body, primarily the heart, kidneys and liver, which is why their consumption in children is prohibited. However, there are traditional drinks that have alcohol content (Chicha de Jora-Clarito); artisanal drinks of traditional origin with alcoholic content in Peru. The aim of this study was to characterize the consumption of traditional alcoholic beverages in children of a rural village in Northern Peru. Methods: This study was an analytical cross-sectional study. Mothers were recruited by census sampling and reported the consumption by their children of two traditional drinks with alcoholic content: Chicha de Jora (Ch) and Clarito (Cl), which are derived from the fermentation of maize. The frequency of consumption, accessibility and perception of consumption risk were described. Results: Data were collected about 300 children, 61% (183) of whom consumed Ch. and 31% (92) of whom consumed Ch and Cl. Regarding drink accessibility, the majority of mothers said that these drinks were cheap (Ch: 69.0% and Cl: 60.7%). Additionally, the vast majority of families sometimes consumed or always consumed such beverages (Ch: 81.3% and CI: 65.7%). One in three mothers perceived Ch and Cl as being nutritious and helping their children grow. 25% of mothers perceived that there was no risk to their children from the consumption of the beverages, whereas >60% said that there could be a risk due to the beverages' alcohol content. Conclusions: Our study found that traditional beverages containing alcohol are consumed frequently by children in a village in Northern Peru. Mothers provide accessibility to the beverages and perceive the risk the drinks have, which will more accurately evaluate this risk. We advise that future studies concerning the intervention of these attitudes are performed, for a better future and development of children.

Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.

Introduction: Alcoholic beverages have a proven impact on neuronal development and other areas of the body, primarily the heart, kidneys and liver, which is why their consumption in children is prohibited. However, there are traditional drinks that have alcohol content (Chicha de Jora-Clarito); artisanal drinks of traditional origin with alcoholic content in Peru. The aim of this study was to characterize the consumption of traditional alcoholic beverages in children of a rural village in Northern Peru.Methods: This study was an analytical cross-sectional study. Mothers were recruited by census sampling and reported the consumption by their children of two traditional drinks with alcoholic content: Chicha de Jora (Ch) and Clarito (Cl), which are derived from the fermentation of maize. The frequency of consumption, accessibility and perception of consumption risk were described.Results: Data were collected about 300 children, 61% (183) of whom consumed Ch. and 31% (92) of whom consumed Ch and Cl. Regarding drink accessibility, the majority of mothers said that these drinks were cheap (Ch: 69.0% and Cl: 60.7%). Additionally, the vast majority of families sometimes consumed or always consumed such beverages (Ch: 81.3% and CI: 65.7%). One in three mothers perceived Ch and Cl as being nutritious and helping their children grow. 25% of mothers perceived that there was no risk to their children from the consumption of the beverages, whereas >60% said that there could be a risk due to the beverages’ alcohol content.Conclusions: Our study found that traditional beverages containing alcohol are consumed frequently by children in a village in Northern Peru. Mothers provide accessibility to the beverages and perceive the risk the drinks have, which will more accurately evaluate this risk. We advise that future studies concerning the intervention of these attitudes are performed, for a better future and development of children.

Introduction: Alcoholic beverages have a proven impact on neuronal development and other areas of the body, primarily the heart, kidneys and liver, which is why their consumption in children is prohibited. However, there are traditional drinks that may have alcohol content. The aim of this study was to characterize the consumption of traditional alcoholic beverages in children of a rural village in Northern Peru. Methods: This study was an analytical cross-sectional study. Mothers were recruited by census sampling and reported the consumption by their children of two traditional drinks with alcoholic content: Chicha de Jora (Ch) and Clarito (Cl), which are derived from the fermentation of maize. The frequency of consumption, accessibility and perception of consumption risk were described. Results: Data were collected about 300 children, 61% (183) of whom consumed Ch. and 31% (92) of whom consumed Ch and Cl. Regarding drink accessibility, the majority of mothers said that these drinks were cheap (Ch: 69.0% and Cl: 60.7%). Additionally, the vast majority of families sometimes consumed or always consumed such beverages (Ch: 81.3% and CI: 65.7%). One in three mothers perceived Ch and Cl as being nutritious and helping their children grow. 25% of mothers perceived that there was no risk to their children from the consumption of the beverages, whereas >60% said that there could be a risk due to the beverages' alcohol content. Conclusions: Our study found that traditional beverages containing alcohol are consumed frequently by children in a village in Northern Peru. Mothers provide accessibility to the beverages and perceive the risk the drinks have, yet they continue to provide such drinks to their children putting their health in great danger. We advise that future studies concerning the intervention of these attitudes are performed, for a better future and development of children.

Local water source variation and experimental Chicha de Maíz brewing: Implications for interpreting human hydroxyapatite δ18O values in the Andes