Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

Abstract

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

Influence of fermentation by different microflora consortia on pulque and pulque bread properties

“…Rye malt is commonly used for the industrial production of a traditional Eastern European fermented beverage called kvass. In our study, the longest fermentation time for pulque preparation was applied as described by Escalante et al . The longer time of fermentation might contribute to worse preference notes of rye malt pulque.…”

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

“…Lactobacillus, with 494 different OTUs in this study, has been already described as a key genus for pulque production due to its fermentative abilities through multiple culture and culture-independent methods (Escalante et al, 2004;Escalante et al, 2016), is the second most abundant genus in this study. Lactobacillus species have also been isolated from ricotta cheese, vegetables, fermented milk, meat, fish, bread, wine, fermented olives, yogurt and cacao (Roh et al, 2010;De Vos et al, 1993;Gomez-Gil et al, 1998;Dellaglio et al, 2005;Hirsch, 1952;Takeuchi et al, 1995).…”

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

“…The honey wine is also produced and consumed in Cameroon where it is known as kuri [129]. Tree barks or roots of some plants or herbal ingredients are added to improve the flavor whereas the fermentation pot is seasoned by smoking over smoldering Rhamnus prinoides stems and olive wood [17,63]. Fermentation is run for 5 days, in warm weather, or for 15 to 20 days, in colder cases [27].…”

“…have been isolated from the homemade beverage using culture-dependent methods [11,17]. Honey naturally contains various osmotolerant yeasts that prefer low pH environments [120].…”