Preliminary studies on chorote – a traditional Mexican fermented product

Abstract

The purpose of this work was to study some biochemical and microbiological changes occurring during the fermentation of chorote, an important indigenous fermented food in the Mexican state of Tabasco. The chorote solid state fermentation is similar to that for the production of pozol, though fermented and roasted cacao beans are added to the maize dough. Changes in pH, lactic acid, total and soluble protein, available lysine and tryptophan as well as in some microbial groups were recorded during a 9-day fermentation period. Microbiological analysis showed an increase in moulds, yeasts, amylolytic lactic acid and nitrogen-fixing bacteria during the fermentation. There was a decrease in pH (to 4.2) and a significant net increase in protein content. There was also an increase in soluble protein and tryptophan.

Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage

“…This is most likely due to the variation in endogenous microbes present in raw materials and in the manufacturing environment. The pH value decreased in all fermentation processes at a rate M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT similar to other reported maize-based fermented products (Castillo-Morales et al, 2005;Elizaquível et al, 2015), but displaying great differences between replicate fermentations.…”

“…The end product is flavored with sugar, cinnamon or cocoa or consumed as such. Compared to other similar products, produced through liquid (ogi) or solid state fermentation (pozol, chorote, poto-poto), atole agrio manufacturing process has only few steps, maize is not boiled nor soaked prior to fermentation, the duration of fermentation is only hours instead of days, and the end product is boiled prior to the consumption (Ampe & Miambi, 2000;Castillo-Morales, Wacher-Rodarte, & Hernández-Sánchez, 2005).…”

Food Globalization and Local Diversity

“…These and a number of similar drinks are prepared in southern Mexico (Chapa Benavides 2003), including tascalate (toasted maize, cacao, and sugar) and achiote (Bixa orellana) in Chiapas and pozol (cacao and toasted maize) in Tabasco (Javier Quero 2000) and adjacent areas, as well as chorote (fermented maize and cacao) (Castillo-Morales, Wacher-Rodarte, and Hernández-Sánchez 2005). In Oaxaca, beverages similar to tejate but with different names are drunk in areas outside of the Central Valleys, among them pozonque (maize, cacao, and cocolmeca [Dioscorea macrostachya Benth.])…”

Tejate:Theobroma CacaoandT. bicolorin a Traditional Beverage from Oaxaca, Mexico

“…Tascalate in Chiapas is made with achiote (Bixa orellana). Chorote is another Tabascan drink made with maize and approximately 6% toasted, fermented cacao beans that are combined with the maize masa and then fermented further (Castillo-Morales et al 2005).…”