The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer quality. Among the strains tested, only one Ecuadorian S. cerevisiae strain was able to ferment the wort sugars maltose and maltotriose. Fermentations with all Ecuadorian strains were poor in wort at 12 °C relative to 20 °C, but were similar in model chicha substrate at both temperatures. The aromatic profile was different between species and strains. These results indicate the potential of yeasts derived from traditional Andean fermented beverages for commercial applications. One of the chicha strains demonstrated traits typical of domesticated brewery strains and could be suitable for ale fermentation, while the other strains may have potential for low-alcohol beer or chicha production.

已经研究了从传统的chichas分离的酵母作为发酵剂的潜力，无论是用于受控生产天然饮料还是用于工业啤酒生产。三个酿酒酵母株和一个T.德氏从四个不同的厄瓜多尔chichas分离应变进行比较，相对于发酵性能，糖利用，酚醛异味生产，絮凝和生长在低温麦酒和储藏啤酒菌株。在15°P的全麦芽麦芽汁中和在模型chicha底物中于12°C和20°C进行发酵。还用两种底物进行高管发酵（1.5 L），以评估酵母性能和啤酒质量。在测试的菌株中，仅一种厄瓜多尔酿酒酵母该菌株能够发酵麦芽糖麦芽糖和麦芽三糖。相对于20°C，所有厄瓜多尔菌株的发酵液在12°C的麦芽汁中均较差，但在两种温度下的模型chicha底物中均相似。物种和品系之间的芳香特征是不同的。这些结果表明衍生自传统安第斯发酵饮料的酵母在商业应用中的潜力。其中一种chicha菌株表现出典型的驯化啤酒菌株特性，可能适合啤酒发酵，而其他菌株可能具有生产低酒精啤酒或chicha的潜力。