Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

► Yeasts and bacteria from cotton seed and rice fermentation were identified. ► LAB dominated the whole fermentation. ► Lactobacillus plantarum, L. vermiforme and L. paracasei were the most frequently isolated bacteria. ► Candida parapsilosis, C. orthopsilosis and R. mucilaginosa were identified.