ArticlePeerJ2014
Local domestication of lactic acid bacteria via cassava beer fermentation.
Article in PeerJ, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- The Shuar Health and Life History Project: Overview at 20 Years and Introduction to the Special Issue.American journal of human biology : the official journal of the Human Biology Council · 2026Article
- From forgotten to frontier: vindicating Latin America's indigenous biotechnology.Journal of ethnobiology and ethnomedicine · 2025Review
- Article
- Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.Foods (Basel, Switzerland) · 2022Review
- Microorganisms present in artisanal fermented food from South America.Frontiers in microbiology · 2022Review
- Symbiosis and the Anthropocene.Symbiosis (Philadelphia, Pa.) · 2021Article
- Cultural Values and the Coliform Bacterial Load of "Masato," an Amazon Indigenous Beverage.EcoHealth · 2020Article
- Microbiota assembly, structure, and dynamics among Tsimane horticulturalists of the Bolivian Amazon.Nature communications · 2020Observational
- Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile.Molecules (Basel, Switzerland) · 2020Article
- Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread.mSphere · 2020Article
- Locally produced lactic acid bacteria for pathogen inactivation and odor control in fecal sludge.Journal of cleaner production · 2018Article
- Article
- Physical growth of the shuar: Height, Weight, and BMI references for an indigenous amazonian population.American journal of human biology : the official journal of the Human Biology CouncilArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cassava beer, or chicha, is typically consumed daily by the indigenous Shuar people of the Ecuadorian Amazon. This traditional beverage made from cassava tuber (Manihot esculenta) is thought to improve nutritional quality and flavor while extending shelf life in a tropical climate. Bacteria responsible for chicha fermentation could be a source of microbes for the human microbiome, but little is known regarding the microbiology of chicha. We investigated bacterial community composition of chicha batches using Illumina high-throughput sequencing. Fermented chicha samples were collected from seven Shuar households in two neighboring villages in the Morona-Santiago region of Ecuador, and the composition of the bacterial communities within each chicha sample was determined by sequencing a region of the 16S ribosomal gene. Members of the genus Lactobacillus dominated all samples. Significantly greater phylogenetic similarity was observed among chicha samples taken within a village than those from different villages. Community composition varied among chicha samples, even those separated by short geographic distances, suggesting that ecological and/or evolutionary processes, including human-mediated factors, may be responsible for creating locally distinct ferments. Our results add to evidence from other fermentation systems suggesting that traditional fermentation may be a form of domestication, providing endemic beneficial inocula for consumers, but additional research is needed to identify the mechanisms and extent of microbial dispersal.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.