ArticleMicroorganisms2020
Peruvian
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 38 citations in OpenAlex.
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Microbial Diversity and Functional Potential of Keem: A Traditional Starter Culture for Alcoholic Beverage-Application of Next-Generation Amplicon and Shotgun Metagenome Sequences.Molecular biotechnology · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Alcohol Consumption Patterns and Traditional Beverages Associated with Hypertension Subtypes.Medical sciences (Basel, Switzerland) · 2026Article
- An evolutionary perspective on the use of betel nut and its effects on health outcomes.Evolution, medicine, and public health · 2026Article
- "Masato de Yuca" and "Chicha de Siete Semillas" Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria.Probiotics and antimicrobial proteins · 2023Article
- Molecular Detection and Identification of Plant-AssociatedInternational journal of molecular sciences · 2023Review
- Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.Foods (Basel, Switzerland) · 2022Review
- Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.Microorganisms · 2022Review
- Microorganisms present in artisanal fermented food from South America.Frontiers in microbiology · 2022Review
- Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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.