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Astudillo-Melgar F, Hernández-Chávez G, Rodríguez-Alegría ME, Bolívar F, Escalante A. Analysis of the Microbial Diversity and Population Dynamics during the Pulque Fermentation Process. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this contribution, we report the analysis of the bacterial and fungal diversity through 16S rRNA gene V3–V4 fragment amplicon and ITSR1 sequencing associated with the tissue of the walls (metzal) of the cavity or cajete, where the sap accumulates in producing plants for its daily extraction, in AM, and during four fermentation stages for pulque production. The results led to determining which microorganisms detected in the plant tissue are present in AM and maintained during the fermentation process. The results showed that eight bacterial OTUs (Lactobacillus, Leuconostoc, Weisella, Lactococcus, Acetobacter, Gluconobacter, Zymomonas, and Obesumbacterium) and five fungal OTUs (Kazachstania, Kluyveromyces, Saccharomyces, Hanseniaspora, and the OTU O_Saccharomycetales) were present from metzal to AM and during all the stages of the fermentation analyzed. The detected diversity was considered the microbial core for pulque fermentation, comprising up to ~84% of the total bacterial diversity and up to ~99.6% of the fungal diversity detected in the pulque produced from three plants of A. salmiana from the locality of Huitzilac, Morelos, Mexico. This study provides relevant information on the potential microorganisms responsible for pulque fermentation, demonstrating that the core of microorganisms is preserved throughout the elaboration process and their association with the AM and fermented beverage physiochemical profile.
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Ojeda-Linares CI, Vallejo M, Casas A. Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1067598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Traditional fermented products are disappearing from the local foodscapes due to social pressures and ecological changes that affect their production; it is therefore crucial to document local knowledge, which is crucial to maintain and recover local biocultural heritage and to contribute to food security. This study aims to document and foster the production of local traditional beverages by registering recipes of fermented beverages in the Tehuacán-Cuicatlán biosphere reserve in central Mexico, a region recognized for its great biocultural diversity. We conducted a search of peer-reviewed literature. Additionally, we included ethnographic research and participatory methods to engage residents in different steps of the production process. We identified five main fermented beverages in the research area, the most common beverages are those produced by agave species which include, mescal, pulque and an almost extinct beverage known as lapo which involves sugar cane as main substrate. We also identified a fermented beverage produced with several cacti fruits known as nochoctli and a traditional a fermented beverage produced with fruits of Schinus molle known as tolonche. We highlight the production of lapo and tolonche since these involved the incorporation of foreign substrates into the region after the Spaniard conquest and to their restricted distribution and almost extinction. The beverages tolonche and lapo are nowadays almost lost and only a few producers still prepare them to follow modified versions of the original recipe. Lapo and tolonche were once important in the research area but almost became extinct until local people started to recently recover them. Traditional fermented beverages in Mexico play an important role in cultural identity and contribute to the local diet; nevertheless, several fermented beverages have not been recorded and have even become extinct. This work is an effort to promote and conserve traditional fermented beverages as valuable biocultural heritage by empowering people to make decisions about the use of locally available resources, which is crucial in times when food systems are highly vulnerable.
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Gutiérrez-Sarmiento W, Peña-Ocaña BA, Lam-Gutiérrez A, Guzmán-Albores JM, Jasso-Chávez R, Ruíz-Valdiviezo VM. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage. Microbiol Res 2022; 260:127045. [DOI: 10.1016/j.micres.2022.127045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 03/24/2022] [Accepted: 04/17/2022] [Indexed: 11/24/2022]
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Probiotic activity traits in vitro and production of antimicrobial peptides by Lactobacillaceae isolates from pulque using Lactobacillus acidophilus NCFM as control. Braz J Microbiol 2022; 53:921-933. [PMID: 35094300 PMCID: PMC9151957 DOI: 10.1007/s42770-022-00684-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 01/20/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this work was to determine in vitro probiotic activity traits of 11 lactic acid bacteria (LAB) strains isolated from pulque obtained from three different locations in the Mexican states of Oaxaca and Puebla using the probiotic strain Lactobacillus acidophilus NCFM as a positive control, and to detect their production of antimicrobial peptides, including bacteriocins and peptidoglycan hydrolases (PGH). The LAB isolates were identified by sequencing of their 16S rRNA as belonging to four different genera of the Lactobacillaceae family: Lactiplantibacillus, Levilactobacillus, Lacticaseibacillus and Liquorilactobacillus, corresponding to the species plantarum, brevis, paracasei and ghanensis, respectively. Most of the strains showed resistance to high acidity (pH 2) and bile salts (0.5%), with survival rates up to 87 and 92%, respectively. In addition, most of the strains presented good antimicrobial activity against the foodborne pathogens Listeria monocytogenes, ECEC and Salmonella Typhi. The strain Liquorilactobacillus ghanensis RVG6, newly reported in pulque, presented an outstanding overall performance on the probiotic activity tests. In terms of their probiotic activity traits assessed in this work, the strains compared positively with the control L. acidophilus NCFM, which is a very-well documented probiotic strain. For the antimicrobial peptide studies, four strains presented bacteriocin-like mediated antibiosis and six had significant PGH activity, with two strains presenting outstanding overall antimicrobial peptide production: Lacticaseibacillus paracasei RVG3 and Levilactobacillus brevis UTMB2. The probiotic performance of the isolates was mainly dependent on strain specificity. The results obtained in this work can foster the revalorization of pulque as a functional natural product.
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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. Foods 2021; 10:foods10102390. [PMID: 34681439 PMCID: PMC8535898 DOI: 10.3390/foods10102390] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2021] [Accepted: 10/07/2021] [Indexed: 12/22/2022] Open
Abstract
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.
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Valdivieso Solís DG, Vargas Escamilla CA, Mondragón Contreras N, Galván Valle GA, Gilés-Gómez M, Bolívar F, Escalante A. Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.678168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pulque is a traditional Mexican fermented, non-distilled alcoholic beverage produced by fermenting the fresh sap (aguamiel) extracted from several Agave (maguey) species cultivated for pulque production (mainly A. salmiana). This beverage was produced and consumed since Pre-Hispanic times by Mesoamerican civilizations, mainly in the Mexican Central Plateau, and is one of the essential alcoholic beverages produced and consumed during several centuries in Mexico. By 2019, annual pulque production was reported in 171,482 billion liters. Nevertheless, traditional pulque production faces several significant limitations, including the disappearance of large agave plantations and the extent of time required (at least 5 years) to complete the plant maturation for aguamiel extraction; traditional production practices; and the lack of an efficient stabilization process of the fermented product resulting in low shelf life. In opposition, successful examples of sustainable cultivation of maguey species for aguamiel extraction and the fermentation process's industrialization resulted in high-quality pulque production, with international exportation certification. In this contribution, we present a review of the most relevant aspects of the history and commercial relevance of pulque, the causes that resulted in its production debacle during the first half of the twentieth century, the current situation of its traditional production, and the successful efforts of industrial production of the beverage. We describe recent results on the analysis of the physicochemical characteristics of aguamiel and on the microbiology of the beverage explored by metagenomic techniques that can be proposed as a baseline to redefine the quality criteria of the beverage and to define for the first time a microbiological core to optimize its production. We describe the relevance of maguey species for aguamiel production as a fundamental element of agroforestry and the relevance of its sustainable production, in four sustainable plantation models to maintain a stable plant population to ensure the continuous extraction of aguamiel and pulque production. Finally, we describe some successful examples of beverage industrialization and potential applications of several microorganisms isolated from aguamiel, pulque, aguamiel concentrates, and the maguey to produce high-value bioactive products.
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Majeed M, Bhatti KH, Pieroni A, Sõukand R, Bussmann RW, Khan AM, Chaudhari SK, Aziz MA, Amjad MS. Gathered Wild Food Plants among Diverse Religious Groups in Jhelum District, Punjab, Pakistan. Foods 2021; 10:foods10030594. [PMID: 33799901 PMCID: PMC7999103 DOI: 10.3390/foods10030594] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/22/2021] [Accepted: 03/04/2021] [Indexed: 12/15/2022] Open
Abstract
Recent ethnobotanical studies have raised the hypothesis that religious affiliation can, in certain circumstances, influence the evolution of the use of wild food plants, given that it shapes kinship relations and vertical transmission of traditional/local environmental knowledge. The local population living in Jhelum District, Punjab, Pakistan comprises very diverse religious and linguistic groups. A field study about the uses of wild food plants was conducted in the district. This field survey included 120 semi-structured interviews in 27 villages, focusing on six religious groups (Sunni and Shia Muslims, Christians, Hindus, Sikhs, and Ahmadis). We documented a total of 77 wild food plants and one mushroom species which were used by the local population mainly as cooked vegetables and raw snacks. The cross-religious comparison among six groups showed a high homogeneity of use among two Muslim groups (Shias and Sunnis), while the other four religious groups showed less extensive, yet diverse uses, staying within the variety of taxa used by Islamic groups. No specific plant cultural markers (i.e., plants gathered only by one community) could be identified, although there were a limited number of group-specific uses of the shared plants. Moreover, the field study showed erosion of the knowledge among the non-Muslim groups, which were more engaged in urban occupations and possibly underwent stronger cultural adaption to a modern lifestyle. The recorded traditional knowledge could be used to guide future development programs aimed at fostering food security and the valorization of the local bio-cultural heritage.
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Affiliation(s)
- Muhammad Majeed
- Department of Botany, Hafiz Hayat Campus, University of Gujrat, Gujrat, Punjab 50700, Pakistan; (M.M.); (K.H.B.)
| | - Khizar Hayat Bhatti
- Department of Botany, Hafiz Hayat Campus, University of Gujrat, Gujrat, Punjab 50700, Pakistan; (M.M.); (K.H.B.)
| | - Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo/Bra (Cuneo), Italy; (A.P.); (M.A.A.)
- Department of Medical Analysis, Tishk International University, Erbil 4401, Iraq
| | - Renata Sõukand
- Department of Environmental Sciences, Informatics and Statistics, Ca’ Foscari University of Venice, Via Torino 155, 30172 Mestre, Italy;
| | - Rainer W. Bussmann
- Department of Ethnobotany, Institute of Botany, Ilia State University, Tbilisi 0162, Georgia;
| | - Arshad Mahmood Khan
- Department of Botany, Govt. Hashmat Ali Islamia Degree College Rawalpindi, Rawalpindi 46000, Pakistan;
| | - Sunbal Khalil Chaudhari
- Department of Botany, Sargodha Campus, Institute of Molecular Biology and Biotechnology, The University of Lahore, Sargodha 40100, Pakistan;
| | - Muhammad Abdul Aziz
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo/Bra (Cuneo), Italy; (A.P.); (M.A.A.)
| | - Muhammad Shoaib Amjad
- Department of Botany, Women University of Azad Jammu and Kashmir, Bagh 12500, Pakistan
- Correspondence:
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Fentie EG, Emire SA, Demsash HD, Dadi DW, Shin JH. Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages. Foods 2020; 9:foods9121781. [PMID: 33271792 PMCID: PMC7761231 DOI: 10.3390/foods9121781] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 12/05/2022] Open
Abstract
Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.
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Affiliation(s)
- Eskindir Getachew Fentie
- College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, Ethiopia;
- Department of Applied Biosciences, Kyungpook National University, Daegu 41900, Korea
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, King George VI Street, Addis Ababa 16417, Ethiopia; (S.A.E.); (H.D.D.)
| | - Hundessa Dessalegn Demsash
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, P.O. Box 385, King George VI Street, Addis Ababa 16417, Ethiopia; (S.A.E.); (H.D.D.)
| | - Debebe Worku Dadi
- Department of Food Engineering and Postharvest Technology, Institute of Technology, Ambo University, Ambo 2040, Ethiopia;
| | - Jae-Ho Shin
- Department of Applied Biosciences, Kyungpook National University, Daegu 41900, Korea
- Correspondence: ; Tel.: +82-53-950-5716
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Peralta-García I, González-Muñoz F, Elena RAM, Sánchez-Flores A, López Munguía A. Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime. Front Nutr 2020; 7:566950. [PMID: 33163505 PMCID: PMC7581979 DOI: 10.3389/fnut.2020.566950] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/21/2020] [Indexed: 12/12/2022] Open
Abstract
Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.
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Affiliation(s)
- Ibeth Peralta-García
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Fernando González-Muñoz
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Rodríguez-Alegría María Elena
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Alejandro Sánchez-Flores
- Unidad de Secuenciación Masiva y Bioinformática, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico
| | - Agustín López Munguía
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
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Chacón-Vargas K, Torres J, Giles-Gómez M, Escalante A, Gibbons JG. Genomic profiling of bacterial and fungal communities and their predictive functionality during pulque fermentation by whole-genome shotgun sequencing. Sci Rep 2020; 10:15115. [PMID: 32934253 PMCID: PMC7493934 DOI: 10.1038/s41598-020-71864-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 08/12/2020] [Indexed: 02/06/2023] Open
Abstract
Pulque is a culturally important 4,000-year-old traditional Mexican fermented drink. Pulque is produced by adding fresh aguamiel (agave sap) to mature pulque, resulting in a mixture of microbial communities and chemical compositions. We performed shotgun metagenomic sequencing of five stages of pulque fermentation to characterize organismal and functional diversity. We identified 6 genera (Acinetobacter, Lactobacillus, Lactococcus, Leuconostoc, Saccharomyces and Zymomonas) and 10 species (Acinetobacter boissieri, Acinetobacter nectaris, Lactobacillus sanfranciscensis, Lactococcus lactis, Lactococcus piscium, Lactococcus plantarum, Leuconostoc citreum, Leuconostoc gelidum, Zymomonas mobilis and Saccharomyces cerevisiae) that were present ≥ 1% in at least one stage of pulque fermentation. The abundance of genera and species changed during fermentation and was associated with a decrease in sucrose and increases in ethanol and lactic acid, suggesting that resource competition shapes organismal diversity. We also predicted functional profiles, based on organismal gene content, for each fermentation stage and identified an abundance of genes associated with the biosynthesis of folate, an essential B-vitamin. Additionally, we investigated the evolutionary relationships of S. cerevisiae and Z. mobilis, two of the major microbial species found in pulque. For S. cerevisiae, we used a metagenomics assembly approach to identify S. cerevisiae scaffolds from pulque, and performed phylogenetic analysis of these sequences along with a collection of 158 S. cerevisiae strains. This analysis suggests that S. cerevisiae from pulque is most closely related to Asian strains isolated from sake and bioethanol. Lastly, we isolated and sequenced the whole-genomes of three strains of Z. mobilis from pulque and compared their relationship to seven previously sequenced isolates. Our results suggest pulque strains may represent a distinct lineage of Z. mobilis.
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Affiliation(s)
- Katherine Chacón-Vargas
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Julian Torres
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico
| | - Martha Giles-Gómez
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Adelfo Escalante
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico.
| | - John G Gibbons
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA.
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
- Organismic and Evolutionary Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA.
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11
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Pérez-Armendáriz B, Cardoso-Ugarte GA. Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches. Food Res Int 2020; 136:109307. [PMID: 32846517 DOI: 10.1016/j.foodres.2020.109307] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 03/04/2020] [Accepted: 05/08/2020] [Indexed: 02/01/2023]
Abstract
Preservation of food through fermentation is an ancient practice that, besides extending produce shelf-life, has represented a significant source of nutrients and health-promoting compounds in the human diet throughout history. Traditional fermented beverages are an essential element of the cultural and culinary heritage of many countries. In Mexico, several indigenous fermented beverages have been consumed since prehispanic times, and are still used for ceremonial purposes. The production of these beverages is generally from fruits, plants, maize, and maize dough, which are utilized as a substrate by microorganisms during spontaneous fermentation. This review compiles information from the most relevant studies concerning Mexican fermented beverages. These have generally focused on three principal aspects: (1) the identification and isolation of the endogenous microorganisms involved in the fermentation process, including the addition of specific molds, yeasts, and bacteria under controlled conditions aiming to standardize the fermentation process, (2) an exploration of the functionality of the microorganisms and the subproducts generated during their metabolic process, and (3) an analysis of the nutritional value of the fermented beverages. Hence, this review aims at contributing to the dissemination of biotechnological knowledge of Mexican fermented beverages, towards the identification and advancement of alternative research pathways.
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Affiliation(s)
- B Pérez-Armendáriz
- Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio Santiago, 72410 Puebla, PUE, Mexico.
| | - G A Cardoso-Ugarte
- Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio Santiago, 72410 Puebla, PUE, Mexico.
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D. Álvarez-Ríos G, Figueredo-Urbina CJ, Casas A. Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico. Foods 2020; 9:E361. [PMID: 32244861 PMCID: PMC7143500 DOI: 10.3390/foods9030361] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/10/2020] [Accepted: 03/11/2020] [Indexed: 11/29/2022] Open
Abstract
Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexico, where we documented its traditional preparation and analyzed the relationship between preparation conditions and the composition and dynamics of microbiological communities, as well as the physical and chemical characteristics of the beverage. In one of the communities, Santiago Undameo (SU), people boil the sap before inoculating it with pulque inoculum; this action causes this local pulque to be sweeter, less acidic, and poorer in bacteria and yeast diversity than in the other community, Tarimbaro (T), where the agave sap is not boiled and where the pulque has more diversity of microorganisms than in SU. Fermentation management, particularly boiling of the agave sap, influences the dynamics and diversity of microbial communities in the beverage.
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Affiliation(s)
- Gonzalo D. Álvarez-Ríos
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Morelia, 58190 Michoacán, Mexico;
| | - Carmen Julia Figueredo-Urbina
- Cátedras CONACYT-Laboratorio de Genética, Área Académica de Biología Instituto de Ciencias Básicas e Ingeniería. Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, 78557 Hidalgo, Mexico;
| | - Alejandro Casas
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Morelia, 58190 Michoacán, Mexico;
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Kuligowski M, López Otero R, Polanowska K, Montet D, Jasińska-Kuligowska I, Nowak J. Influence of fermentation by different microflora consortia on pulque and pulque bread properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6307-6314. [PMID: 31260113 DOI: 10.1002/jsfa.9907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/27/2019] [Accepted: 06/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated. A laboratory-made consortium was compared with a consortium originating in Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread. RESULTS Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume, weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance of pulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereas laboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improved antiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciated beverage. CONCLUSION The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depending on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features corresponding to consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the first time, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Maciej Kuligowski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ricardo López Otero
- La Universidad Autónoma del Estado de México, Instituto Literario 100, Colonia Centro, Toluca de Lerdo, Mexico
| | - Katarzyna Polanowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Didier Montet
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Iwona Jasińska-Kuligowska
- Department of Food Commodity, Faculty of Commodity Sciences, Poznań University of Economics and Business, Poznań, Poland
| | - Jacek Nowak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Alcántara-Zavala AE, Figueroa-Cárdenas JDD, Morales-Sánchez E, Aldrete-Tapia JA, Arvizu-Medrano SM, Martínez-Flores HE. Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030601] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.
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Villarreal Morales SL, Enríquez Salazar MI, Michel Michel MR, Flores Gallegos AC, Montañez-Saens J, Aguilar CN, Herrera RR. Metagenomic Microbial Diversity in Aguamiel from TwoAgaveSpecies During 4-Year Seasons. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1547200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sandra Luz Villarreal Morales
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - María Isabel Enríquez Salazar
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Mariela Ramona Michel Michel
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | | | | | | | - Raúl Rodríguez Herrera
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
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Musatti A, Mapelli C, Rollini M, Foschino R, Picozzi C. Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening? Foods 2018; 7:foods7040061. [PMID: 29659515 PMCID: PMC5920426 DOI: 10.3390/foods7040061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 04/12/2018] [Accepted: 04/13/2018] [Indexed: 11/16/2022] Open
Abstract
Baker’s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae is spread in fermented food and food components. Zymomonas mobilis is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to S. cerevisiae, it provides an equimolar mixture of ethanol and CO₂ that can rise a dough. Here, we propose Z. mobilis as a new leavening agent, as an alternative to S. cerevisiae, overcoming its technological limit with different strategies: (1) adding glucose to the dough formulation; and (2) exploiting the maltose hydrolytic activity of Lactobacillus sanfranciscensis associated with Z. mobilis. CO₂ production, dough volume increase, pH value, microbial counts, sugars consumption and ethanol production were monitored. Results suggest that glucose addition to the dough lets Z. mobilis efficiently leaven a dough, while glucose released by L. sanfranciscensis is not so well fermented by Z. mobilis, probably due to the strong acidification. Nevertheless, the use of Z. mobilis as a leavening agent could contribute to increasing the variety of baked goods alternative to those leavened by S. cerevisiae.
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Affiliation(s)
- Alida Musatti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
| | - Chiara Mapelli
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
| | - Manuela Rollini
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
| | - Roberto Foschino
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
| | - Claudia Picozzi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l'Ambiente, Università degli Studi di Milano, 20133 Milan, Italy.
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González-Vázquez R, Mayorga-Reyes L, Monroy-López A, Reyes-Nava LA, Rivera-Espinoza Y, Azaola-Espinosa A. Antibiotic resistance and tolerance to simulated gastrointestinal conditions of eight hemolytic Bacillus pumilus isolated from pulque, a traditional Mexican beverage. Food Sci Biotechnol 2017; 26:447-452. [PMID: 30263563 PMCID: PMC6049431 DOI: 10.1007/s10068-017-0061-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 12/15/2016] [Accepted: 01/01/2017] [Indexed: 01/24/2023] Open
Abstract
Traditional fermented sap beverages from two provinces of Mexico were studied for the isolation of pathogenic bacteria from these beverages. Eight strains of hemolytic Gram positive bacteria, identified as Bacillus pumilus (B. pumilus), were isolated. They showed different antibiotic resistance profiles and tolerances to the simulated gastrointestinal conditions. All the B. pumilus isolated were resistant to at least one antibiotic tested. Regarding the simulated gastrointestinal conditions, strains S1 and S3 were able to tolerate all the conditions. Hemolytic activity has been associated with a health risk and is often considered as a virulence determinant associated with pathogenicity. Therefore, the hemolytic activity along with the ability to tolerate gastrointestinal conditions and the resistance to antibiotics exhibited by B. pumilus strains S1 and S3 could be associated with a health risk for pulque consumers.
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Affiliation(s)
| | - Lino Mayorga-Reyes
- Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana Xochimilco, Coyoacán, México City, 04960 Mexico
| | - Armando Monroy-López
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738 Mexico
| | - Luis A. Reyes-Nava
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738 Mexico
| | - Yadira Rivera-Espinoza
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738 Mexico
| | - Alejandro Azaola-Espinosa
- Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana Xochimilco, Coyoacán, México City, 04960 Mexico
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Escalante A, López Soto DR, Velázquez Gutiérrez JE, Giles-Gómez M, Bolívar F, López-Munguía A. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects. Front Microbiol 2016; 7:1026. [PMID: 27446061 PMCID: PMC4928461 DOI: 10.3389/fmicb.2016.01026] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Accepted: 06/16/2016] [Indexed: 11/28/2022] Open
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.
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Affiliation(s)
- Adelfo Escalante
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de MéxicoCuernavaca, Mexico
| | - David R. López Soto
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de MéxicoCuernavaca, Mexico
| | - Judith E. Velázquez Gutiérrez
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad UniversitariaCiudad de México, Mexico
| | | | - Francisco Bolívar
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de MéxicoCuernavaca, Mexico
| | - Agustín López-Munguía
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de MéxicoCuernavaca, Mexico
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The ecology of Zymomonas: a review. Folia Microbiol (Praha) 2016; 61:385-92. [PMID: 26803757 DOI: 10.1007/s12223-016-0447-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Accepted: 01/14/2016] [Indexed: 10/22/2022]
Abstract
Zymomonas mobilis is a Gram-negative bacterium studied primarily as a spoilage organism and ethanol producer. As with many bacteria, much remains to be learned about its ecology. It can serve as a model organism for examining microbial interactions, as well as interactions between plants and bacteria. Better understanding of its ecology can help with biotechnological applications, such as process improvement, new uses of the bacterium, and the search for new strains.
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Isolation, Identification and Partial Characterization of a Lactobacillus casei Strain with Bile Salt Hydrolase Activity from Pulque. Probiotics Antimicrob Proteins 2015; 7:242-8. [DOI: 10.1007/s12602-015-9202-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe. JOURNAL OF ETHNOPHARMACOLOGY 2015; 170:284-96. [PMID: 25985766 DOI: 10.1016/j.jep.2015.05.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 05/02/2015] [Accepted: 05/07/2015] [Indexed: 01/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. METHODS Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted. RESULTS Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation. DISCUSSION Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies.
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Muñiz-Márquez DB, Contreras JC, Rodríguez R, Mussatto SI, Wong-Paz JE, Teixeira JA, Aguilar CN. Influence of thermal effect on sugars composition of Mexican Agave syrup. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1028452] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Draft Genome Sequence of Leuconostoc mesenteroides P45 Isolated from Pulque, a Traditional Mexican Alcoholic Fermented Beverage. GENOME ANNOUNCEMENTS 2014; 2:2/6/e01130-14. [PMID: 25377708 PMCID: PMC4223459 DOI: 10.1128/genomea.01130-14] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Leuconostoc mesenteroides P45 was isolated from the traditional Mexican pulque beverage. We report its draft genome sequence, assembled in 6 contigs consisting of 1,874,188 bp and no plasmids. Genome annotation predicted a total of 1,800 genes, 1,687 coding sequences, 52 pseudogenes, 9 rRNAs, 51 tRNAs, 1 noncoding RNA, and 44 frameshifted genes.
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