Microbiology of Indian and Mestizo pozol fermentations

Wacher, Carmen; Cañas, A; Bárzana, Eduardo; Lappe, Patricia; Ulloa, Miguel; Owens, J.D.

doi:10.1006/fmic.1999.0310

Cited by 58 publications

(40 citation statements)

References 3 publications

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“…It is reduced to 0.1 to 0.7 g 100 g of dry dough Ϫ1 , after alkaline cooking, soaking, and washing to produce nixtamal (31). Thus, the question is raised as to how a low free sugar content might determine such rich microbial diversity and support a high number of lactic acid bacteria in pozol as reported by Wacher et al (34) and Escalante et al (12).…”

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confidence: 98%

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Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Díaz-Ruiz

Guyot

Ruíz‐Terán

et al. 2003

Appl Environ Microbiol

102

103

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Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat-and alkali-treated maize) dough. The concentration of mono-and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. In order to provide some basis to understand the role of amylolytic lactic acid bacteria (ALAB) in this fermented food, their diversity and physiological characteristics were determined. Forty amylolytic strains were characterized by phenotypic and molecular taxonomic methods. Four different biotypes were distinguished via ribotyping; Streptococcus bovis strains were found to be predominant. Streptococcus macedonicus, Lactococcus lactis, and Enterococcus sulfureus strains were also identified. S. bovis strain 25124 showed extremely low amylase yield relative to biomass (139 U g [cell dry weight] ؊1 ) and specific rate of amylase production (130.7 U g [cell dry weight] ؊1 h ؊1 ). In contrast, it showed a high specific growth rate (0.94 h ؊1 ) and an efficient energy conversion yield to bacterial cell biomass (0.31 g of biomass g of substrate ؊1 ). These would confer on the strain a competitive advantage and are the possible reasons for its dominance. Transient accumulation of maltooligosaccharides during fermentation could presumably serve as energy sources for nonamylolytic species in pozol fermentation. This would explain the observed diversity and the dominance of nonamylolytic lactic acid bacteria at the end of fermentation. These results are the first step to understanding the importance of ALAB during pozol fermentation.Amylolytic lactic acid bacteria (ALAB) have been reported from different tropical amylaceous fermented foods, prepared mainly from cassava and cereals (e.g., maize and sorghum). Amylolytic strains of Lactobacillus plantarum have been isolated from African cassava-based fermented products (26), and the new ALAB species Lactobacillus manihotivorans (23) was isolated from cassava sour starch fermentations carried out in Colombia. ALAB have also been isolated from cereal-based fermented foods. Olympia et al. (27)

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confidence: 98%

“…Pozol is a popular maize sourdough produced in urban and rural areas in Southeastern Mexico (34). Maize processing for pozol production involves a first step known as nixtamalization, which corresponds to the boiling of kernels in a lime suspension for ca.…”

mentioning

confidence: 99%

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Díaz-Ruiz

Guyot

Ruíz‐Terán

et al. 2003

Appl Environ Microbiol

102

103

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“…The fermented dough is suspended in he water and drunk. Some fibrous components are not completely solubilized by nixtamalization and sediment is present in the beverage when the dough is suspended in the water (Wacher et al, 2000).…”

Section: Non-dairy Probiotic Beveragesmentioning

confidence: 99%

Trends in non-dairy probiotic beverages

Prado

Parada

Pandey

et al. 2008

Food Research International

453

254

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“…Published research regarding the microflora of maize products focuses primarily on products such as pozol, sekete, chorote and other fermented products, and monitors the changes in microbial populations throughout the fermentation process (Adegoke et al, 1995;Diaz-Ruiz et al, 2003;Morales et al, 2005;Sefa-Dedeh et al, 2004;Wacher et al, 1993;Wacher et al, 2000). Since microorganisms are responsible for the fermentation process, it is reasonable that most of the research regarding bacterial diversity and characterization relate to these commonly fermented foods.…”

Section: Introductionmentioning

confidence: 98%

“…While tortilla masa is not purposefully fermented, studies of fermented maize foods can still offer some knowledge and insight into the microflora of nixtamal and other fresh, unfermented maize products. Wacher et al (2000) found lactic acid bacteria present at 10 5 -10 6 cfu/g in pozol, a fermented corn dough often consumed as a beverage in Mexico, and identified 25 bacterial isolates to the genus level. They used selective plating and carbohydrate utilization methods to tentatively identify Leuconostoc and Lactococcus as the primary genera in this fermented product.…”

Section: Introductionmentioning

confidence: 98%