Pulque Fermentation

Escalante, Adelfo; Gilés-Gómez, Martha; Flores, Guadalupe; Acuña, Violeta; Moreno-Terrazas, R.; López-Munguı́a, Agustı́n; Lappe-Oliveras, Patricia

doi:10.1201/b12055-50

Cited by 14 publications

(18 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A spontaneous fermentation starts at room temperature until a characteristic alcoholic, and acetic taste develops or until a white layer -called zurrón - is formed on the surface, a process that usually takes from 1 to 4 weeks, depending on the season). Finally, the tlachiquero transfers the fermented product (seed) to one or more clean vats where pulque fermentation will takes place once freshly collected aguamiel is added (Crist, 1939; García-Garibay and López-Munguía, 1993; Parsons and Darling, 2000; Jennings et al, 2005; Escalante et al, 2012). …”

Section: Traditional Production Of Pulquementioning

confidence: 99%

“…Fermented pulque is withdrawn from the vat and consumed either natural or curado , as it is known when mixed with macerated fruits, vegetables, nuts or spices (Parsons and Darling, 2000; Ramírez Rancaño, 2000; Jennings et al, 2005; Lappe-Oliveras et al, 2008; Escalante et al, 2012). Sometimes, particularly when the fermentation yields a low-quality pulque (e.g., with low viscosity or off flavors), the tlachiquero adds plant roots, herbs or pieces of agave plants, a practice known as cardón , to improve the fermentation process (Parsons and Darling, 2000; Jennings et al, 2005).…”

Section: Traditional Production Of Pulquementioning

confidence: 99%

“…The microorganisms involved in the fermentation are those naturally occurring during sap accumulation in the cajete cavity in maguey and those incorporated during collection, transport, seed preparation and manipulation (Lappe-Oliveras et al, 2008; Escalante et al, 2012). Earlier studies on the microbiology of pulque performed by Sanchéz-Marroquín by 1950's reported the presence of homo- and heterofermentative LAB identified as Lactobacillus sp., Leuconostoc mesenteroides , and L. dextranicum , the yeast Saccharomyces cerevisiae (identified as S. carbajali ) and the α-Proteobacteria Zymomonas mobilis (identified as Pseudomonas lindneri ) (Sánchez-Marroquín and Hope, 1953).…”

Section: Microbiology and Biochemistry Of The Fermentationmentioning

confidence: 99%

“…which conduct the acid fermentation, ethanol resulting from the alcoholic fermentation and synthesized mainly by S. cerevisiae and Z. mobilis , and the extracellular polysaccharides (EPS), which include dextrans and fructans produced from sucrose by glycosyltransferases from Leuconostoc sp. and Z. mobilis (Sánchez-Marroquín and Hope, 1953; Lappe-Oliveras et al, 2008; Escalante et al, 2012). Due to this complex fermentation process, pulque is considered an acid and viscous alcoholic beverage.…”

Section: Microbiology and Biochemistry Of The Fermentationmentioning

confidence: 99%

“…By the period between 1920 to mid-1930s, the fresh pulque production and transport to Mexico City flourished again. However, by 1935–1940, the production and consumption of pulque was seriously affected again by an official anti-alcoholic policy, a severe devastation of agave plantations and the consolidation of the beer as a popular alcoholic beverage (Gonçalves de Lima, 1956; Ramírez Rancaño, 2000; Jácome, 2003; Ramírez et al, 2004; Ramírez Rodríguez, 2004; Lappe-Oliveras et al, 2008; Escalante et al, 2012). …”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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

et al. 2016

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Traditional Production Of Pulquementioning

confidence: 99%

Section: Traditional Production Of Pulquementioning

confidence: 99%

Section: Microbiology and Biochemistry Of The Fermentationmentioning

confidence: 99%

Section: Microbiology and Biochemistry Of The Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

Valadez-Blanco

Bravo-Villa

Santos-Sánchez

et al. 2012

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments

Serment‐Moreno

Franco-Vega

Escobedo‐Avellaneda

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Agave sap (aguamiel) is a major source of nutraceutics that may be affected by natural microflora fermentation and thermal processing. High pressure processing (HPP) at 100–400 MPa/25C/1–20 min was investigated as an alternative non‐thermal pasteurization by analyzing aerobic mesophiles (AM), coliforms (CL) and yeasts and molds (YM) inactivation. Standard statistics and information theory criteria determined the goodness of fit of first‐order kinetics (LKM), Weibull (WBLL) and Gompertz (GMPZ) models. Non‐detectable CL were found for 300 MPa/1 min, whereas 400 MPa/4 min HPP treatments reduced AM and YM by 3.86–4.72 log10 units. Statistical analysis showed WBLL best described microbial inactivation. A secondary WBLL model consisting of logistic‐exponential b′(P) and exponential decay n(P) functions predicted AM (R2 = 0.835), YM (R2 = 0.867) kinetics for different pressure–time combinations. The secondary WBLL model predicted commercial HPP pasteurization conditions (5‐log10 reductions of AM and YM) could be achieved at 400 MPa/5 min or 500 MPa/2 min. Practical Applications High pressure processing (HPP) is a consumer preferred alternative for food pasteurization. Aside from guacamole and some fruit and vegetable juices, there no other significant HPP foods available in México. Our research group believes that the commercialization of food products based on endemic plants such as agave sap (aguamiel), will draw the attention of national and international consumers, researchers and industrial HPP food processors to increase the number of HPP applications. Furthermore, the development of reliable pressure–time predictive models for microbial inactivation would help HPP food processors to ensure food safety and generate better budget estimates for novel products, or redefine current operating conditions since processing costs depend on the applied pressure level and pressure holding time.

show abstract

Pulque Fermentation

Cited by 14 publications

References 21 publications

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

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

The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments

Contact Info

Product

Resources

About