Description

Chicha is a traditional fermented maize beverage widely consumed in the Andean regions of South America, with numerous regional variants.

Fermentation process

  • Maize cooked or malted (germinated)
  • Mash mixed with water to form a slurry
  • Spontaneous fermentation for 1–5 days depending on style

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Weissella spp.
  • Yeasts: Saccharomyces spp., Candida spp. (varies by process)

Functional relevance

  • Production of organic acids and ethanol
  • Improved digestibility of maize substrates
  • Cultural and ceremonial significance

References

(Placeholder – to be added)