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In Mexico, there is a wide variety of fermented drinks that represent the social and cultural traditions of the country, such as pozol, tejiuno, tepache, and pulque, which are associated with the climate, natural microbiota, and the local production of raw materials for the obtaining fermented drinks. Fermentation processes for the production of ancestral drinks are an ancient technology used by ethnic groups, since pre- and post-Hispanic times, to satisfy their nutritional and medicinal needs. These fermented drinks represent the characteristic flavor, texture, and aroma that each cultural society has imposed on its traditional products in Mexico. Since ancient times, these fermented drinks have been attributed a health impact, due to their beneficial effects in the prevention of certain gastrointestinal diseases, and for this reason, today, the production of pozol, tejuino, tepache, and pulque, on an industrial scale, represents an important challenge for the industry.
Department of Pharmacobiology, CUCEI of the University of Guadalajara, Guadalajara, Jalisco, Mexico
Esperanza González-Quezada
Department of Pharmacobiology, CUCEI of the University of Guadalajara, Guadalajara, Jalisco, Mexico
Josue Raymundo Solis-Pacheco
Department of Pharmacobiology, CUCEI of the University of Guadalajara, Guadalajara, Jalisco, Mexico
*Address all correspondence to: blanca.aguilar@academicos.udg.mx
1. Introduction
In Mexico, there is a wide variety of indigenous fermented drinks that are at least 6000 years old, which have great significance in rituals and sociocultural relationships. The preparation of these fermented foods is a domestic art and is passed down from generation to generation. The fermentation process of traditional fermented beverages in Mexico is varied and depends on the raw materials, the surrounding microbiota (Table 1), and other environmental factors. The optimization of fermentation processes, including automation and the integration of safety and hygiene standards, has led the industry to the introduction of starter cultures with known strains, characterized in genus and species, to obtain standardized inoculum, which by fermenting the raw materials, beverages with organoleptic characteristics accepted by the consumer are obtained. Traditional fermented drinks do not contain preservatives, which means that the shelf life is short. Its industrial production is a challenge that is being carried out, with the aim of obtaining a drink suitable for people with special dietary needs and with a long shelf life.
Despite the cultural importance of these drinks in Mexico, there are still few studies that identify and characterize starter cultures for industrial production. There is difficulty in obtaining a representative inoculum for each artisanal beverage since the microbiota varies depending on the region where they are processed. Traditional fermented beverages in Mexico are produced by spontaneous fermentation and have inconsistent or heterogeneous quality results. However, in practice, there is a cultural selection of the person who carries out the fermentation and verifies the quality of the substrate; this is capable of selecting the best environment for fermentation to control the external environmental heterogeneity, regarding incidence of light, temperature, and external contaminants or pathogens.
Among the nonalcoholic fermented beverages and foods native to Mexico, the most important is pozol. It is part of the basic diet of many ethnic groups in the south and southeast of Mexico, such as Chontales, Choles, Mayas, Lacandones, Tzotziles or Chamula, Tzetzales, Zoques, Mam, and Zapotecs, along with the mestizo population [2].
Pozol is a food of pre-Hispanic origin, pozolli (corn cooked in Nahuatl) based on a corn dough fermented with cocoa, which is mainly made in the states of Oaxaca, Tabasco, and Chiapas. Pozol can be consumed in different ways: natural, fermented, or sour, mixed with “horchata” water or milk. It is a refreshing, nutritious, and energetic drink due to its high carbohydrate content. When eaten sour, fermentation favors the growth of lactobacilli that help regulate digestion [3].
Pozol is an excellent source of energy, protein, fiber, and calcium. This drink contains an important source of starch which translates into energy, given that culturally pozol has been consumed by workers during long days of intense work keeping people hydrated, this carbohydrate also helps satisfy hunger and provide energy during the work day [4].
Pozol is made by dough of corn grains cooked in water with calcium hydroxide for about 2 hours until the grains swell and the pericarp is detached. Cooked corn kernels are ground to obtain the mass and after it is shaped into balls, which are wrapped in banana leaves and left to ferment at room temperature during 2–7 or more days. The banana leaf is removed and the mass is ground with cocoa previously roasted and ground; later, this mixture is diluted in water and adding salt, chili, or coconut to give flavor according to the consumer’s preference and drunk as a refreshing drink [4, 5]. Its importance lies as a ritual and medicinal drink; the Lacandon Indians consume pozol mixed with honey not only in important rituals or festivals but also as a medicine to reduce fever and control gastrointestinal infections, such as diarrhea, and also as a poultice on the skin to heal wounds and prevent skin infections [6].
Among the indigenous population, pozol is consumed by adults and children on a daily basis. The drink is served at traditional festivals without sugar, but small portions of panela, sugar, and cane molasses can also be added [7, 8].
Pozol is a nonalcoholic fermented drink that contains a variety of microorganisms, among which are lactic acid bacteria (L. acidophilus y Lactobacillus crispatus). These are responsible for the acidification of the dough, thanks to the production of a mixture of organic, lactic, and acetic acids mainly, which impart a fresh and pleasant flavor to the product. It has been reported that they also contain bacteria such as Achromobacter pozolis or Agrobacterium azotophilum y Aerobacter aerogenes, which fix atmospheric nitrogen and could be responsible for the high nitrogen content in pozol [9].
Ben and Amper [4] analyzed the content of microorganisms present during the fermentation for the production of pozol. Most of the strains identified corresponded to a genus of Streptococcus bovis, followed by lactic acid bacteria (LAB) such as L. casei, L. delbrueckii, L. fermentum, L. plantarum, and Enterococcus saccharolyticus. Other non-LAB microorganisms identified were of the genus of aerobic bacteria Exiguobacterium aurantiacum and Exiguobacterium acetylicum.
On the other hand, Vazquez-López et al. [10] isolated some LAB strains, to which they analyzed the probiotic potential (tolerance to pH, bile salts, temperatures, and antagonism test), in order to check if pozol can be considered as a probiotic drink. The results showed that two of the LAB isolated from this drink fulfilled probiotic characteristics, due to survival at extreme conditions of pH, temperature, and concentrations of bile salts to which they were subjected, for which these authors conclude that the presence of bacteria probiotics in the pozol, make this drink can be considered as a “functional drink.”
Córdova-Avalos et al. [11] recorded 29 drinks based on cocoa and/or corn similar to pozol, all containing different ingredients and variations in the production processes, making these drinks very particular to each region. They reported 22 pre-Hispanic and seven New-Hispanic drinks. Of seven corn-based drinks, two are alcoholic and are consumed in rituals. Of 13 drinks made from cocoa and/or corn, five include honey, sugar, vanilla, milk, and annatto. Three drinks are based on cocoa hulls and mucilage from the cocoa pod. They describe that the limitations of a more forceful study in the rituals sacred to the cocoa is the prohibition to take photographs and video recordings.
Recently, López-Sánchez et al. [12] carried out a study fermenting corn dough to make pozol. They took samples during fermentation (0, 9, 24, and 48 hours) and analyzed microbial community and metabolic changes using shotgun metagenomic sequencing to determine structural changes in the bacterial community as well as metabolic genes used as substrate. They found a core of 25 abundant genera throughout the fermentation times, with the genus Streptococcus and lactic acid bacteria being the most prevalent. They found genes involving the degradation of starch, plant cell wall, fructans, and sucrose during fermentation, indicating the metabolic potential of the pozol microbiota to degrade these carbohydrates. The entire metabolic modules responsible for the biosynthesis of amino acids and vitamins increased significantly during fermentation. The results of this study contribute to understanding the metabolic role of microorganisms in the transformation of corn to produce this traditional drink and their contribution to the nutritional impact that pozol has had for centuries in the traditional cuisine of southeastern Mexico. Although it is a drink that has been used for centuries, the microbial processes involved in this fermented drink are still not well understood.
Tejuino is a fermented drink native to Jalisco but it is also very popular throughout the states of Sonora, Chihuahua, and Durango. Tejuino has origins in pre-Columbian times and was consumed to satisfy thirst, provide energy, and refresh people who were on long journeys. It is made with corn dough and piloncillo; the mixture is left to ferment for a connect of days. In Jalisco, it is taken mixed with lemon snow and piquin chili powder. It is regularly taken at parties, traditional ceremonies, and patron saint festivities, although it is also common to find them in the market or street stalls [13].
The fermentation process of tejuino, also known as tesgüino, is not controlled, that is, a consortium of unidentified microorganisms (mother inoculum) are added, which are found naturally in the raw materials (corn and piloncillo). Very little information is reported on the fermentation process of this drink; due to this, it has been of interest to some researchers to optimize a fermentation process for the production of tejuino [14].
It has been reported that the tejuino has a wide variety of native strains such as Bacteria: Acetobacter, Bacillus, Brochothrix, Chyseobacterium, Kurthia, Lactobacillus, Leuconostoc, Pantoea, Pseudomoonas, Strotococcus, Pediococcus, Weissella; Yeasts: Candida, Galactomyces, Lachancea, Meyerozyma, Saccharomyces, Wickehamomyces, Brettanomyces, Clavispora, Cryptococcus, Kluyveromyces, Lachancea, Metschnikowia, Meyerozyma, Pichia; and Fungi: Aspergillus and Penicillium. The number of cells and gender of these strains will vary according to the place of origin, imparting a unique flavor and aroma to the tejuino depending on the region where it has been prepared [15].
Some studies describe to tejuino as a functional drink because it contains a wide variety of microorganisms. In addition, some strains isolated from this drink can synthesize several types of galactooligosaccharides, including 6-galatobiose, allolactose, 3-galactosyl-lactose, 6-galactotriose, and 6-galactosyl-lactose, which may have prebiotic application [16].
In 2017, researchers from the Research and Assistance Center in Technology and Design of the State of Jalisco (CIATEJ) worked to characterize the tejuino production process and subsequently industrialize this drink, thus knowing some of the functional properties. It was found that the popular drink that is sold in street stalls contains a large amount of lactic acid bacteria and some pathogenic enterobacteria; however, it was demonstrated through an in vitro digestion system that the lactic acid bacteria inhibit the pathogenic bacteria, converting to the tejuino in a powerful natural probiotic [17].
The consumption of this drink in Mexico is approximately 2 L per week per person. Currently, tejuino can be produced through an artisanal process or on a small scale (Figure 1). The difference between traditional and commercial tejuino drinks is the type of corn used. Commercial tejuino is made with nixtamalized corn, while artisanal tejuino is made with germinated and fermented corn [18].
Figure 1.
Tejuino production diagram [18].
In another study carried out in tejuino, they identified microorganisms molecularly, comparing the 16S rRNA gene sequences with the NCBI sequences available in this database. The main yeasts identified were Pichia occidentalis, Pichia kudriavzevii, and Saccharomyces cerevisiae, while the predominant bacteria were: five strains of Limosilactobacillus fermentum, three strains of Lactiplantibacillus plantarum, five strains of Enterococcus durans, two of Enterococcus faecium, and two strains of Staphylococcus warneri and a strain of Lactococcus lactis. Volatile compounds were also identified (decanoic acid ethyl ester, 2-phenylethyl acetic acid ester, hexadecanoic acid ethyl ester, ethanol, 1-pentanol, phenylethyl alcohol, octanoic acid, benzaldehyde, creosol, and phenol, 4-ethyl), being the ester group the predominant compounds. It is important to highlight that ethanol was the majority component in this drink, reaching 4.40 ppm, which could be attributed to the presence of Saccharomyces cerevisiae [19].
Since prehistoric years, tejuino has been considered a beneficial health drink, thanks to the content of microorganisms and metabolites produced during fermentation. In 2022, a study was carried out with the objective of evaluating the intestinal metabolites produced during in vitro colonic fermentation, such as volatile and phenolic compounds produced by the indigestible fraction of tejuine. Twenty-six different compounds were identified, with hydroxycinnamic acids (30–40%) being the most abundant. Pyrogallol and urolithins were also identified as well as some flavoniodes derived from maysin (apimaysin and 3-methoxymaysin). Acetic and butyric acid were found after 6 hours of colonic fermentation after ingestion of tejuino. Ninety-seven volatile compounds were found, the predominant ones being short-chain fatty acids, esters of organic acids, and indole derivatives. These results suggest that tejuino could be an important source of metabolites with high biological value, important for the health of those who consume it [20].
Currently some gourmet food restaurants in Mexico have incorporated tejuino with lemon snow into their drink menu, in which young people are recognizing and accepting the old drinks. Tejuino does not compete with the large sugary beverage industry in the market, but thanks to the inherited culture it still endures in different towns in Mexico, as part of its identity and is associated with a symbol of the tradition of its inhabitants.
Tepache is another of the traditional drinks from southern Mexico, which is prepared through the natural fermentation of pineapple peel (Ananas comosus), submerged in water with piloncillo or sugar. As the natural microbiota of the pineapple peels or pulp consumes the sugar, different metabolites are developed that give the characteristic tepache flavor and smell. In western Mexico, tepache is also produced by fermenting other fruits, either the peel or the chopped fruit, such as apple, orange, and guava, but this drink is known as tumbiriche or timbiriche. However, the tepache drink best known is that produced by the spontaneous fermentation of the microbiota associated with the peel or epidermis of the pineapple [21].
Being a nonindustrialized drink, few studies exist on its process and benefits; however, it has been reported that this drink contains aerobic mesophilic bacteria, lactic acid bacteria, and yeasts, among which we can mention: Bacillus subtilis, Listeria monocytogenes, Listeria innocua, Streptococcus agalactiae, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Salmonella typhimurium, and Salmonella spp. It has been reported that during fermentation antimicrobial compounds (bacteriocins) and organic acids (lactic and acetic) are produced, which can have an inhibiting effect against pathogenic bacteria: Micrococcus luteus, L. monocytogenes, L. innocua, S. agalactiae, S. aureus, Bacillus cereus, B. subtilis, E. faecalis, and K. pneumonia, metabolites that serve to preserve this drink [22].
Pineapple tepache is very popular in Mexico; it is found in popular markets and is also made at home. The fermentation time is around 72 hours; during this fermentation, a thick cream known as the “mother of vinegar” is developed. If fermentation is left plus 72 hours, it can have a very acidic taste due to the production of acetic acid or vinegar, and due to its high acid content, it is no longer pleasant as a drink [23].
As mentioned, the production of tepache is still artisanal in our country; due to this, there is no uniformity in the fermentation conditions or the raw materials used as well as a lack of knowledge of the type of microorganisms related to this process. Like any fermentation process, it is important to know how to control the growth and production of metabolites, which will give the drink the final organoleptic and physicochemical characteristics of tepache. Corona-González et al. [24] implemented a design experimental of response surface to determine the culture conditions (sugar concentration, initial pH, temperature, and fermentation time) as well as analyzed the fermentation products (ethanol, lactic, and acetic acid) and the degree of acceptance of the drink using a hedonic scale of nine points. The results showed that the best fermentation conditions for the production of tepache, after 72 hours, were sucrose concentration 70 g/L, initial pH of 5, and constant temperature of 22°C. Regarding the products, a content of 7 g/L of ethanol and 5 g/L of acetic acid was reported. Likewise, it was identified that the predominant species in the fermentation are yeasts of the genus Saccharomyces cerevisiae.
Recently, the content of microorganisms in tepache from the region of Guerrero in Mexico was analyzed by the molecular technique PCR-RFLP, determining eight different species of yeasts: Candida apicola, C. ethanolica, C. oregonensis, C. tropicalis, Pichia galeiformis, Rhodotorula graminis, Saccharomyces kluyveri, and Zygosaccharomyces florentinus; the most abundant being C. apicola with 51.3% and Z. florentinus 24.1%. This result concludes that there is a diversity of strains in tepache depending on the region where it is prepared; in addition, we can find groups of non-Saccharomyces yeasts with low fermentation power [25].
The production of tepache using ultrasound pretreatment to enhance the fermentation process and improve the quality of the final product was reported in 2022. A mixture was prepared consisting of 250 g of thawed pineapple solids and 500 g of a sugar solution (15% w/w). This mixture was subjected to sonication at 25 kHz, 400 W, and sonication time of 5 and 10 minutes. They were then placed in a water bath at 24°C for 72 hours; subsequently, the rough solids were removed by filtration with cloth, and the filtrate was considered as tepache. The microscopy results showed that 5 minutes of sonication at the amplitude of 16.34 kJ cm−2 increases soluble solids during the initial phases of fermentation. Furthermore, IR spectroscopy results demonstrated that ultrasound helps release ethanol from yeast. The maximum ethanol yield, calculated by model fitting, had a positive variation of 35%. These findings demonstrate that ultrasound is capable of inducing physicochemical changes useful for the industrial production of tepache [26].
Tepache is a fermented drink to which probiotic properties have been attributed; it is believed that it can improve the balance of beneficial bacteria and reduce the risk of gastrointestinal diseases. Pineapple peel contains 17.53% carbohydrates, 4.41% proteins, 13.65% reducing sugars, and 67.14% vitamins C and E that act as antioxidants [23]. A study of the tepache drink was carried out analyzing the physicochemical characteristics, the structure of its microbial communities, and the predictive metabolic functionalities. Chemical characterization was carried out using enzymatic methods and GC-MS. Bacterial and fungal communities were identified using 16S rRNA and ITS metabarcoding via Illumina MiSeq 2 × 300. Metabolic potential was predicted using in silico tools. The fermentation of tepache occurred in two stages: first, there was a lactic acid and ethanol fermentation, dominated by lactic acid bacteria and yeasts, and then there was an increase in acetogenic bacteria. This research demonstrated that after 72 hours of fermentation, the physicochemical characteristics of tepache change. The content of ethanol, acetic acid, and L-lactic acid increases significantly from 0.83 ± 0.02 to 3.39 ± 0.18 g/L, from 0.38 ± 0.04 to 0.54 ± 0.04 g/L, and from 1.42 ± 0.75 to 8.77 ± 0.34 g/L, respectively. The most abundant microbial diversity analysis at 72 hours of fermentation was dominated by the genera of Lactobacillus, Leuconostoc, Acetobacter, and Lactococcus, as well as fungi, such as Saccharomyces, Gibberella, Zygosaccharomyces, Candida, Meyerozyma, Talaromyces, Epicoccum, and Kabatiella. The metabolic potential showed that glycolysis and citrate cycle metabolism were predominant for the fungal community, while glycolysis, fructose, and tricarboxylic acid metabolism were more representative for the bacterial genus. This study revealed for the first time the physicochemical, microbiological changes, and predictive functionality that are involved during tepache fermentation [27].
A review work carried out on tepache, in order to determine its pro-health potential and the possibility of using it to prevent some diseases, reports that the strains Lactobacillus pentosus, L. paracasei, L. plantarum, L. lactis, and Saccharomyces that found in tepache can support the host’s normal microbiota, modulation of the immune system, and regulation of the digestive system. Furthermore, thanks to its antibiotic and antifungal properties, tepache is a safe food for humans with beneficial effects on health. However, the number of reports on the possible biological activity of this drink is insufficient, and more detailed research is required on the impact of tepache on the functioning of the human body [28].
The fermentation processes of artisanal beverages in Mexico are a focus of attention for biotechnologists, and a challenge to achieve control of the kinetic parameters and the orderly growth of the microorganisms involved in these beverages, where lactic acid bacteria (LAB) and yeasts a central role in the production process. Therefore, today, attention is focused on those fermentative processes in which microbial activity plays an essential role in obtaining pro- or prebiotic functionality, sensory properties with consumer acceptance, and food safety.
Pulque is a traditional Mexican alcoholic drink obtained from the maguey plant called Agave salmiana. The production of pulque in Mexico represents an important source of economic income among producers of this maguey. The pulquero maguey is a plant from which all its parts can be used, even its pests. Pulque is white color and viscous, with a strong taste and smell of maguey, its alcoholic level does not exceed 7.5% (v/v). The products of greater commercial value, which can be obtained without the use of modern technology are: mead, pulque, red, and white worm; likewise, the leaves are used for the elaboration of beef tamales [29].
To elaboration on pulque, mature maguey with an approximate age of 8–10 years are selected. The first step is to cut and eliminate the most tender stalks from the center of the plant, the embryonic flower peduncle that is surrounded by the floral bud, also called “quiote”. Then, scraping is carried out on the stem of the maguey to promote the induction of sap, forming a cavity in the center of the stem that will serve as a container for collecting the mead. This cavity is covered with a stone or piece of maguey stem to avoid contamination with external factors and protect it from the environment. At this moment, the stage of rest and activation of the microorganisms begins, which lasts 1 week to 6 months. During this time, the aguamiel is extracted from the maguey, approximately 3–5 liters per day and transported daily to a reservoir or container where the pulque fermentation process takes place, at room temperature. The mead is left to ferment for at least 4 days, and it is considered suitable for drinking when it reaches between 4 and 6% alcohol and high viscosity [30].
Pulque, also known as “Agua miel,” has benefits for the consumer’s health since it is composed mainly of fructans and inulin, which is a soluble fiber obtained of the juice of the plant. These oligosaccharides help lower cholesterol and triglyceride levels, increase the absorption of calcium, iron, and magnesium, help prevent constipation, and favor the development of beneficial bacteria in the intestinal flora [31]. As well, pulque has phenolic compounds with antihypocholesterolemic activity and contains saponins that offer anti-inflammatory effects [32]. Pulque has a high nutritional and medicinal value, thanks to the content of proteins, vitamin C, calcium, iron, and probiotic bacteria, and it also has a low glycemic index. The microorganisms involved have potential as transporters of sugar, hydrolytic enzymes, exopolysaccharides, lactic acid, and ethanol, the most common being; homo- and heterofermentative lactic acid yeasts and bacteria, among which are Zymomonas mobilis, the alcohol-producing bacteria, and Leuconostoc mesenteroides, which produces dextran [30].
In some regions of Mexico, agave juice (Agua miel) is boiled before inoculation. This process makes the pulque have a sweeter and less acidic flavor, also eliminating microorganisms of origin and facilitating fermentation with the mother inoculum. When agave juice is not boiled, this drink brings a diversity of microorganisms that impact the flavor and physicochemical properties of pulque. Good management of fermentation, whether with or without boiling the agave juice, influences the dynamics and diversity of the microbial communities in the drink [32].
Pulque has bacterial diversity, and genera of L. acidophilus, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesentedamientos, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, and Gluconobacter oxydansum have been found. Of these groups, L. acidophilus is the most abundant and is associated with the normal gut microbiota in animals and humans. Leuconostoc mesenteroides has been identified as the microorganism responsible for the development of viscosity, a distinctive characteristic of pulque [33].
Torres-Maravilla et al. [34] isolated and characterized a total of 14 strains probiotics from pulque fermented, obtained from samples from three different Mexican regions. The strains belonged to the Lactobacillus plantarum, Lactobacillus paracasei, L. brevis, and Lactobacillus composti phylogenetic groups, with L. brevis being the most dominant group. The Lactobacillus sanfranciscensis LBH1068 strain showed anti-inflammatory properties tested in vivo in chronic colitis mouse model, and this strain improved mice’s health. They concluded that pulque has the probiotic potential of lactobacilli in particular the strain L. sanfranciscensis LBH1068 that could be used to treat chronic colitis.
The mother inoculum of microorganisms is managed by pulque producers, based on their experience and knowledge of fermentation, transmitting the recipe, ingredients, conditions, and preparation techniques to their families, which constitute an important biocultural heritage in Mexico. The preparation of pulque is historically artisanal, and the variation in flavor and organoleptic properties will depend on the species of microorganisms and the varieties of agave used, among other environmental aspects [35].
Since pre-Hispanic times, pulque has been used in the treatment of various diseases, as part of traditional indigenous medicine in Mexico. Archeological evidence and reports from colonial times describe that pulque was used to treat gastrointestinal disorders and infections. It has recently been proven that this drink has beneficial effects on the digestive tract due to the content of microorganisms with probiotic potential, mainly L. acidophilus, Leuconostoc mesenteroides, and Saccharomyces cerevisiae, with antagonistic activity against pathogens [36].
Pulque bacteria have been isolated in different regions of Mexico (Tlatlauquitepec, Puebla; Otumba and Tequexquinahuac, State of Mexico), with the aim of using them as probiotics for animal feed. Six strains were isolated and identified morphologically, by Gram stain and catalase test. Strains C2, C3, and C4 corresponded to Tequexquinahuac, C5, and C6 to Otumba and C1 to Tlatlauquitepec. Strains C2, C3, C4, and C5 presented morphological characteristics associated with yeasts. Strains C1 and C6 presented morphological characteristics of Lactobacillus spp. On the other hand, the results obtained from the in vitro probiotic tests showed that the C1 strain can be a candidate to be used as a probiotic in animal feed because it was resistant to pH 3.0 showing a survival of 84%, showed resistance to a concentration of 0.5% of bile salts with a survival of 73%; however, this strain did not show antimicrobial activity against the pathogenic bacteria E. coli ATCC 25922 and Salmonella typhimutium ATCC 14028 [37].
A study carried out in 2021 evaluated thermosonication as an alternative method for the pasteurization of pulque, in order to improve its useful life and preserve its quality parameters. Thermosonication was carried out at 50°C using amplitudes of 75% (for 6 and 9 minutes), 85% (for 4 and 6 minutes), and 95% (for 3 and 5 minutes). Physicochemical parameters (acidity, color, alcohol content, and sensory analysis) and microbiological parameters (lactic bacteria and yeasts) were determined for 30 days for storage at 4 ± 1°C. The results showed that thermosonication at 75% and 85% extends the shelf life of pulque up to 24 days in storage at 4°C. Furthermore, this treatment promotes a greater presence of LAB (6.58–6.77 log CFU/mL) and yeasts (7.08–7.27 log CFU/mL) than conventional pasteurization (3.64 log CFU/mL of LAB and 3.97 log CFU/mL). The pulque processed by thermosonication had greater sensory acceptance, a maximum acidity of 0.83 g/lactic acid and an alcohol content of 4.95% v/v. It is concluded that thermosonication is an alternative to extend the useful life of pulque [38].
Currently, pulque is the research center of many laboratories in Mexico, not only for its nutritional properties but also for the complex microbial diversity responsible for its fermentation. The possibility that lactic acid bacteria isolated from agave juice and/or pulque, be used as probiotics is of great relevance since it could open the door to the production and consumption of probiotics with health benefits developed in Mexico.
Today, fermentation is no longer simply considered a method of food preservation but also nutritious and can provide a beneficial effect on the health of those who consume it. In Mexico, fermented foods are not only traditional, they are a functional food of origin pre-Hispanic. Throughout the country’s territory, there are different types and although sometimes they are the same ingredients, each region gives them the touch that makes them unique. Unfortunately, the current diets of modern societies have replaced the consumption of these traditional foods by the consumption of high amounts of processed foods and ready-to-eat products, which contain unhealthy additives and preservatives, which are the cause of the increase in chronic degenerative diseases, including certain types of cancer, and they do not follow proper eating guidelines. Lactic acid bacteria (LAB) contained in fermented foods play an important role, both for preservation, as well as for the probiotic properties that it contributes to the food. However, there are few references on the content of LAB or probiotics in traditional fermented food products in Mexico, so it is necessary to promote research and industrial development of these products, to make known to the world the health benefits that could bring the different traditional fermented foods of Mexico. Marketing in the cultural gastronomic sector is relevant to preserving values and customs, as is the case with ancestral Mexican drinks. Currently, some traditional beverages or foods in Mexico have held their own against more globalized commercialized products, this is in part due to their perceived nutritional and cultural value, thus contributing to reinforcing the resilience of the peasant agroecology on which they depend.
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Written By
Blanca Rosa Aguilar-Uscanga, Esperanza González-Quezada and Josue Raymundo Solis-Pacheco
Submitted: 28 March 2024Reviewed: 03 May 2024Published: 24 May 2024
Open access peer-reviewed chapter - ONLINE FIRST
