Industrialization of Mexican Pulque

Ramirez, J. F.; Sánchez-Marroquín, A; Álvarez, Mario Moisés; Valyasevi, Ruud

doi:10.1201/9780203022047.ch10

Cited by 7 publications

(27 citation statements)

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“…Nevertheless, pulque production remains as a predominantly traditional and small-scale industry that has not been able to massively reach local (other than Mexico City) or international markets (Ramírez et al 2004). However, Nectar del Razo, in Tlaxcala, and Desarrollo Agropecuario del Altiplano, in Puebla, export their novel canned pulque product to different countries all around the world.…”

Section: Situation In the Early 21st Centurymentioning

confidence: 99%

“…These species grow in a vast region of arid, semiarid, and temperate zones, in sandy, poor, well-drained soils, with scare, and irregular precipitations. Preventing soil erosion, they can be found as single crop or protecting or limiting homes or farm lands (Loyola-Montemayor 1956;Steinkraus 1996;Ramírez et al 2004;Ortiz-Basurto et al 2008;Lappe-Oliveras et al 2008).…”

Section: Agave Species Used For Aguamiel Extractionmentioning

confidence: 99%

“…It contains water, sugars, proteins, gums, and mineral salts as the most important components (Ramírez et al 2004;Ortiz-Basurto et al 2008;Escalante et al 2008). The Mexican regulation NMX-V-022 (Banco de Normas Mexicanas 2010a) defines two types of aguamiel for pulque production.…”

Section: Physicochemical Characteristics Of Aguamielmentioning

confidence: 99%

“…Pulque starter is prepared to increase the natural microbiota that determines the correct fermentation in the elaboration of the beverage in a tank exclusively devoted for this purpose. Type I sap is inoculated with pulque starter, and is used to establish the optimum biochemical equilibrium between the fermentable substrates and the microorganisms involved in fermentation; it is the base of commercial production (Loyola-Montemayor 1956; Ramírez et al 2004;Lappe-Oliveras et al 2008). …”

Section: Pulque Productionmentioning

confidence: 99%

See 3 more Smart Citations

Pulque Fermentation

Escalante¹,

Gilés-Gómez²,

Flores³

et al. 2012

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

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Section: Situation In the Early 21st Centurymentioning

confidence: 99%

Section: Agave Species Used For Aguamiel Extractionmentioning

confidence: 99%

Section: Physicochemical Characteristics Of Aguamielmentioning

confidence: 99%

Section: Pulque Productionmentioning

confidence: 99%

See 2 more Smart Citations

Pulque Fermentation

Escalante¹,

Gilés-Gómez²,

Flores³

et al. 2012

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

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“…There is an increase in vitamin B complex and vitamin C, lysine and tryptophane, and bioavailable iron during fermentation of pulque, the fermented agave beverage of Mexico (Steinkraus 1996, Ramírez et al 2004). In fermented milks, LAB largely converts the lactose into more digestible lactate and the proteins into free amino acids imparting digestibility to the product (CampbellPlatt 1994).…”

Section: Biological Enhancement Of Nutritional Valuementioning

confidence: 99%

Functionality and Therapeutic Values of Fermented Foods

Thapa¹,

Tamang²

2015

Health Benefits of Fermented Foods and Beverages

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Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

Lappe-Oliveras

Moreno-Terrazas

Arrizón-Gaviño

et al. 2008

FEMS Yeast Research

150

117

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The great variety of agaves and their multiple uses have played an important role in the cultural identification of Mexico. They have been exploited in many ways for over 10,000 years, and one of these applications is the production of alcoholic nondistilled and distilled beverages. Most of the production processes of these Mexican beverages involve a complex fermentation in which bacteria (mainly lactic and acetic acid) and yeasts (non-Saccharomyces and Saccharomyces) are present in stable mixed populations, or succeeding one another, and have a significant impact on the sensorial characteristics and nutritive value of the final product. This minireview focuses on several nondistilled and distilled Agave beverages, their production area, the Agave species used in their elaboration, the functional microbiota involved in the fermentation process, their fermentation products (when known), the biochemical changes of these unique fermentations, and their impact on the quality and sensorial characteristics of the product.

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Industrialization of Mexican Pulque

Cited by 7 publications

References 0 publications

Pulque Fermentation

Pulque Fermentation

Functionality and Therapeutic Values of Fermented Foods

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

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