Pulque: More than an Alcoholic Beverage – History, Native Microbiota, Fermentation Process and Its Potential Health Benefits
<p id="p1"><em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Pulque</italic></em> is a traditional Mexican fermented drink made from the sap of the maguey (<em><italic xmlns:mml="http://www.w3.o...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2025
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1237143 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | <p id="p1"><em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Pulque</italic></em> is a traditional Mexican fermented drink made from the sap of the maguey (<em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Agave spp.</italic></em>) plant. Besides its reputation as a handcrafted beverage, pulque holds deep cultural, historical, and nutritional significance. It has been used for centuries by indigenous civilizations like the Aztecs. Initially, it was reserved for religious ceremonies and exclusively for nobility, priests, and warriors. Its production depends on the spontaneous fermentation of agave sap, known as <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">aguamiel</italic></em>, by native microorganisms. These are mainly lactic acid bacteria and yeasts, crucial for the drink’s distinctive flavor, probiotic potential, and thick texture. The latter is mainly due to the exopolysaccharides produced by <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Leuconostoc mesenteroides</italic></em>. The fermentation process is relatively quick. It typically lasts between 24 and 48 hours. Occurring in open containers that allow natural microbial inoculation, pulque has a complex and diverse microbiome, including beneficial strains such as <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Lactobacillus</italic></em>, <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Leuconostoc</italic></em>, and <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Saccharomyces cerevisiae</italic></em>. These microorganisms aid in fermentation and may also offer health benefits, such as improved gut health, enhanced immune function, and antioxidant activity. This positions pulque alongside other functional fermented foods. Currently, it is experiencing a cultural resurgence, especially in urban areas, driven by the increased interest in artisanal and traditional products. However, its short shelf life and lack of standardized production methods remain significant obstacles to large-scale commercialization. Despite these challenges, <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">pulque</italic></em>’s unique microbiological profile, along with its historical and nutritional significance, makes it a fascinating subject for further research. It is also a promising candidate in the field of functional nutrition.</p> |
|---|---|
| ISBN: | 978-1-83635-295-2 |
| DOI: | 10.5772/intechopen.1013536 |