Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process.

The bacterial communities of maize fermented foods (pozol, poto-poto and ogi) from Mexico, Congo and Benin was compared using a culture-independent approach [denaturing gradient gel electrophoresis (DGGE) analysis of total DNA]. Foods produced following the same flow chart (i) grouped in distinct clusters, (ii) shared similar richness and biodiversity indexes and (iii) exhibited a high intra-specific variability. Structural biodiversity was higher in pozol samples, probably due to oxic conditions and higher initial pH. DGGE bands found in foods of different origins suggest that Lactobacillus plantarum, Lb. delbrueckii and Lb. fermentum are particularly well adapted to the fermentation of maize.