Microbiota Identification of the Artisanal Fermented Beverages Boj and Suchiles Made in Guatemala

Microorganisms were isolated and identified from the artisanal fermented beverages Boj and Suchiles made in Guatemala. The identification of these microorganisms contributes to the character of these local beverages. Bacteria and yeasts were first isolated in specific media and then analyzed using rDNA sequencing and MALDI-TOF MS. The following species were identified in Boj: Saccharomyces cerevisiae, Lacticaseibacillus casei, Lc. paracasei, Lentilactobacillus diolivorans, Schleiferilactobacillus harbinensis, Staphylococcus epidermidis, and Paenibacillus sp., and in Suchiles, the isolated strains were identified as S. cerevisiae, Saccharomycodes ludwigii, Lc. paracasei, Pichia cactophila, Dekkera bruxellensis, D. anomala, Bacillus clausii, B. safensis, Ln. diolorivans, Sch. harbinensis, Ln. parafarraginis, and Acetobacter aceti. The information provided in this study contributes to a deeper understanding of the artisanal beverages Boj and Suchiles. It could serve as a supporting step to the controlled reproduction of these beverages.