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(Received: 2014/08/01 - Accepted: 2014/09/22)The province of Bolivar is located in the central-west region of Ecuador. The main beverages produced are spirits and chichas; among them “rice chicha”. In a first stage, samples of rice chicha (at points of sale) from different producers of this province were evaluated; microbial counts and physicochemical analyzes were performed. In the second stage, the most representative enterobacteria, lactic acid bacteria, yeasts and molds were isolated form “rice chicha” during three phases of the elaboration process: initial, fermentative and final. For all microorganisms, macroscopic and microscopic descriptions were performed. The identification of enterobacteria and lactic acid bacteria was carried out with biochemical tests, for mold a microscopic identification was applied by staining with lactophenol blue solution and for yeast the APIC AUX 20 kit was used. Count values in average were 2.7 and 2.5 log CFU / ml of total coliforms and enterobacteria, 1.8 log CFU / ml of lactic acid bacteria and 2.5 log CFU / ml for yeasts and molds. During the three fermentation phases the most representative species were partially identified: 13 strains of Enterobacteriaceae, 9 strains of lactic acid bacteria, 15 strains of mold and 6 strains of yeast., (Recibido: 2014/08/01 - Aceptado: 2014/09/22)La provincia de Bolívar se encuentra ubicada en el centro-occidente del Ecuador. Las principales bebidas tradicionales que allí se producen son los aguardientes y las chichas; entre ellas sobresale la chicha de arroz. En una primera etapa, se evaluaron muestras de chicha de arroz (en los puntos de venta) de diferentes productores de la provincia; se realizaron recuentos microbiológicos y análisis físico-químicos. En la segunda etapa, se aislaron e identificaron enterobacterias, bacterias ácido lácticas, mohos y levaduras, en tres fases del proceso de elaboración (inicial, fermentativo y final). Para todos los microorganismos se realizaron descripciones macroscópicas y microscópicas. La identificación de enterobacterias y bacterias ácido lácticas se realizó mediante pruebas bioquímicas, para los mohos se realizó una identificación microscópica mediante tinción con azul de lactofenol y para las levaduras se usó el kit API 20 C AUX. En relación a los recuentos se obtuvieron en promedio valores de 2.7 y 2.5 log UFC/ml de coliformes totales y enterobacterias respetivamente, 1.8 log UFC/ml de bacterias ácido lácticas y 2.5 log UFC/ml de Mohos y levaduras. Se identificaron en las tres fases: 13 cepas de enterobacterias, 9 cepas de bacterias ácido lácticas, 15 cepas de mohos y 6 cepas de levaduras.

(Received: 2014/08/01 - Accepted: 2014/09/22) The province of Bolivar is located in the central-west region of Ecuador. The main beverages produced are spirits and chichas; among them “rice chicha”. In a first stage, samples of rice chicha (at points of sale) from different producers of this province were evaluated; microbial counts and physicochemical analyzes were performed. In the second stage, the most representative enterobacteria, lactic acid bacteria, yeasts and molds were isolated form “rice chicha” during three phases of the elaboration process: initial, fermentative and final. For all microorganisms, macroscopic and microscopic descriptions were performed. The identification of enterobacteria and lactic acid bacteria was carried out with biochemical tests, for mold a microscopic identification was applied by staining with lactophenol blue solution and for yeast the APIC AUX 20 kit was used. Count values in average were 2.7 and 2.5 log CFU / ml of total coliforms and enterobacteria, 1.8 log CFU / ml of lactic acid bacteria and 2.5 log CFU / ml for yeasts and molds. During the three fermentation phases the most representative species were partially identified: 13 strains of Enterobacteriaceae, 9 strains of lactic acid bacteria, 15 strains of mold and 6 strains of yeast.