01352nas a2200157   4500000000100000000000100001008004100002100001600043700001600059700001300075245009200088300001000180490000700190520098300197022001401180       2019                            d1 aG. Valencia1 aA. Palacios1 aY. Lopez00aBase line to provide added value to fermented handcrafted rice based products "masato".  a79-890 v313 aFermented artisanal foods increased in popularity and some are considered intangible heritage. "masato" is a typical drink of Colombia and has lost tradition and even there is ignorance of the product, but it is also the sustenance of many families. There are no reports that correlate natural fermentation, microbiota and the environment with its quality, so we sought to establish a baseline that aims to add value to the product for sustainable development. Samples of "masato" from lots of three volunteer producers who authorized the documentation of processes and the evaluation of microbiological indicators and physicochemical aspects. As a result, it was demonstrated the high prevalence of fermenting microorganisms and others that exceed the criteria allowed for consumption, affecting positively or negatively the quality of the product, this knowledge can be used in training for strategic development and continuous improvement of productivity of microenterprises.  a1120-1770