2022
DOI: 10.3389/fevo.2022.821268
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Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

Abstract: Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha; there, the producers perform spontaneous fermentation and/or fermentations through inoculums. Several factors can change the microbial community structure and dynamics through the fermentation process, but little attention has been directed to evaluate what typ… Show more

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Cited by 6 publications
(1 citation statement)
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References 155 publications
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“…Documentation of local knowledge, about them will help to recover cultural heritage and promote food security (Herrera Cano and Suárez, 2020). Some fermented foods are part of the social and cultural heritage of the populace which give identity to communities (Albuquerque et al, 2021;Ojeda-Linares et al, 2022). Research into their production methods, preparation tools, consumption patterns, etc will contribute to the revival of lost traditional practices and upgradement of processing methods (Flachs and Orkin, 2019;Herrera Cano and Suárez, 2020;Kraus et al, 2022).…”
mentioning
confidence: 99%
“…Documentation of local knowledge, about them will help to recover cultural heritage and promote food security (Herrera Cano and Suárez, 2020). Some fermented foods are part of the social and cultural heritage of the populace which give identity to communities (Albuquerque et al, 2021;Ojeda-Linares et al, 2022). Research into their production methods, preparation tools, consumption patterns, etc will contribute to the revival of lost traditional practices and upgradement of processing methods (Flachs and Orkin, 2019;Herrera Cano and Suárez, 2020;Kraus et al, 2022).…”
mentioning
confidence: 99%