Search

The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yeast diversity associated with Pulque, 41 yeast strains were characterized. Among them, 31 strains were eight known species belonging to seven genera. According to morphological and phylogenetic analyses (ITS and LSU rDNA), ten unidentified yeast strains were identified to be three novel species and proposed: Starmerella elongatum sp. nov., Kazachstania paragamospora sp. nov. and Pichia teotihuacanensis sp. nov. Our study has resulted in the isolation of yeast species not previously detected in Pulque, expanding our knowledge of the diversity of its associated yeast communities. [ABSTRACT FROM AUTHOR]

The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation vessel, the naturally associated LABs are ingested, reaching the consumer's small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed the probiotic potential of the strain of Lactiplantibacillus plantarum LB1_P46 isolated from pulque produced in Huitzilac, Morelos State, Mexico. The characterization included resistance to acid pH (3.5) and exposure to bile salts at 37 °C; the assay of the hemolytic activity and antibiotic resistance profiling; the functional traits of cholesterol reduction and β-galactosidase activity; and several cell surface properties, indicating that this LAB possesses probiotic properties comparable to other LAB. Additionally, this L. plantarum showed significance in in vitro antimicrobial activity against several Gram-negative and Gram-positive bacteria and in vivo preventive anti-infective capability against Salmonella in a BALB/c mouse model. Several functional traits and probiotic activities assayed were correlated with the corresponding enzymes encoded in the complete genome of the strain. The genome mining for bacteriocins led to the identification of several bacteriocins and a ribosomally synthesized and post-translationally modified peptide encoding for the plantaricin EF. Results indicated that L. plantarum LB1_P46 is a promising probiotic LAB for preparing functional non-dairy and dairy beverages. [ABSTRACT FROM AUTHOR]

Purpose: In this work, exoelectrogenic potential of the yeasts isolated from traditional beverage in México (pulque) in an MFC when corn cooking industry effluent (CCIE) is used as substrate. Methods: The yeasts were isolated in YPD and a screening was carried out with a sugar assimilation test, selecting the CR4 isolate for the bioelectrochemical tests. For these studies, CR4 was inoculated into a double-chamber MFC containing a carbon cloth (CFE) anode treated with H2SO4. YPD, CCIE and CCIE + NaCl were used as electrolyte. The i0, Rct and Rmt were calculated by fitting polarization curves using the Butler–Volmer kinetic model. Results: H2SO4 acid treatment increased CFE electrolyte permeation by 3.8x and ionic charge in the barrier zone by 192.5x. CR4 yeast strain generated 222.34 mW/m2 power density in YPD medium and 26.67 mW/m2 using CCIE + 1% NaCl. Tafel analysis revealed mainly faradaic potential losses with Rmt values of 223.117 ± 11.562 Ω in YPD and 1.399 ± 0.015 MΩ in CCIE + 1% NaCl. Conclusions: Yeast strains from pulque show potential for MFC using CCIE as substrate. Biochemical characterization led to selecting strain CR4 for testing. Acid treatment of the carbon cloth electrode improved permeation and reduced resistance. CR4 yeast strain demonstrated promising EET capabilities for energy generation in MFC. This study highlights the viability of pulque yeast strains for renewable energy research. [ABSTRACT FROM AUTHOR]

Background: Millenary fermented beverages are a source of industrially important microorganisms. Aguamiel and pulque are traditional Mexican beverages of pre-Hispanic origin, with a microbial diversity that contributes to the different fermentations (lactic, alcoholic and acetic). The aim of this research was to characterize the Bacillus mojavensis (BF2A1) strain isolated from aguamiel and determine its probiotic potential. The strain was identified through Mass Spectrometry (MS), molecular techniques, as well as morphological and biochemical profiling. The probiotic activity of the BF2A1 strain and its response during the gastric simulation was determined. Results: The strain BF2A1 is a Gram-positive, spore-forming bacillus, positive for catalase, gammahemolysis, citrate, ornithine, grows at 7.5% NaCl, and acetoin, but negative for motility, indole, and methyl red. Its taxonomic identity was determined as B. mojavensis both by MALDI-TOF MS and sequencing of 16S rDNA. Its probiotic potential was demonstrated as BF2A1 was tolerant to pH 2 (OD620nm 0.2 89 ± 0.012), 0.3% bile salts (OD620nm 0.103 ± 0.089), 8% NaCl (OD620nm 0.254 ± 0.096), and 1% lysozyme (OD620nm 1.342 ± 0.078) compared to the probiotic strain Lactobacillus leichmannii ATCC 7830TM (Laclei). The antagonistic effect of BF2A1 against Escherichia coli (ATCC25922), Staphylococcus aureus (ATCC25923), and Candida albicans (ATCC60193) showed 25.5%, 8% and, 65% inhibitory growing effect, respectively. BF2A1 in the gastric simulation showed only a reduction of 1-2 log CFU/mL and showed after the intestinal phase a survival rate of 84.4% as compared to the control strains. Conclusions: This study shows that BF2A1 isolated from aguamiel is a bacterium with probiotic properties that can be used in different areas of Biotechnology. [ABSTRACT FROM AUTHOR]

The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation vessel, the naturally associated LABs are ingested, reaching the consumer’s small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed the probiotic potential of the strain of Lactiplantibacillus plantarum LB1_P46 isolated from pulque produced in Huitzilac, Morelos State, Mexico. The characterization included resistance to acid pH (3.5) and exposure to bile salts at 37 °C; the assay of the hemolytic activity and antibiotic resistance profiling; the functional traits of cholesterol reduction and β-galactosidase activity; and several cell surface properties, indicating that this LAB possesses probiotic properties comparable to other LAB. Additionally, this L. plantarum showed significance in in vitro antimicrobial activity against several Gram-negative and Gram-positive bacteria and in vivo preventive anti-infective capability against Salmonella in a BALB/c mouse model. Several functional traits and probiotic activities assayed were correlated with the corresponding enzymes encoded in the complete genome of the strain. The genome mining for bacteriocins led to the identification of several bacteriocins and a ribosomally synthesized and post-translationally modified peptide encoding for the plantaricin EF. Results indicated that L. plantarum LB1_P46 is a promising probiotic LAB for preparing functional non-dairy and dairy beverages.

This article looks at the way that producers and consumers have fetishized the Mesoamerican beverages chocolate and pulque. Chocolate has become a commodity fetish in the Marxian sense, in which it is seen to have an inherent and autonomous value in the marketplace. Pulque has become an ethnic fetish, in which it is celebrated inside and outside of Mexico because of its associations with Indigenous people and particularly the Indigneous past. This article examines how these processes began in the colonial period, when Spanish colonizers learned about the value of both drinks from Nahua and other Indigenous consumers. In the end commodity fetishization and ethnic fetishization are closely related and function in similar ways to distance chocolate and pulque from their Mesoamerican origins.

Background and Scope Crassulacean acid metabolism (CAM) is an intriguing physiological adaptation in plants that are widespread throughout many ecosystems. Despite the relatively recent mechanistic understanding of CAM in plant physiology, evidence from historical records suggests that ancient cultures in the Americas also recognized the value of CAM plants. Agave species, in particular, have a rich cultural legacy that provides a foundation for commercially valued products. Here, we review that legacy and potential relationships between ancient values and the needs of modern-day climate adaptation strategies. Conclusions There are many products that can be produced from Agave species, including food, sugar, fibre and medicines. Traditional knowledge about agricultural management and preparation of plant products can be combined with new ecophysiological knowledge and agronomic techniques to develop these resources in the borderland region of the southwestern USA and Mexico. Historical records of pre-Columbian practices in the Sonoran desert and remnants of centuries-old agriculture in Baja California and Sonora demonstrate the climate resilience of Agave agriculture. Commercial growth of both tequila and bacanora indicates the potential for large-scale production today, but also underscores the importance of adopting regenerative agricultural practices to accomplish environmentally sustainable production. Recent international recognition of the Appellation of Origin for several Agave species produced for spirits in Mexico might provide opportunities for agricultural diversification. In contrast, fibre is currently produced from several Agave species on many continents. Projections of growth with future climate change suggest that Agave spp. will be viable alternatives for commodity crops that suffer declines during drought and increased temperatures. Historical cultivation of Agave affirms that these CAM plants can supply sugar, soft and hard fibres, medicines and food supplements. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.

Background: Phalaenopsis is an orchid of economic importance worldwide. Its natural reproduction is slow due to its monopodial growth (a single apical meristem). Therefore, it is necessary to make in vitro propagation protocols more efficient. Objectives: 1. To evaluate three concentrations of 2,4-dichlorophenoxyacetic acid (2,4-D) in combination with three of 6-Benzyl Adenine (BA) in the in vitro induction of protocormic like bodies (PLBs) at from leaf explants of Phalaenopsis sp. var. Dudu, under three periods of darkness, 2. To test the effect of four concentrations of honey water and fermented sap, as organic complexes (CO), on the in vitro multiplication rate of PLBs. Methodology: Two tests were carried out: Test 1. Three concentrations of 2,4-D (3, 4, 5 mgL-1) and three of BA (1, 2, 3 mgL-1) were evaluated in leaf explants of Phalaenopsis sp., combined with three periods of darkness 14, 21, 28 days in a completely randomized design with a trifactorial arrangement (27x10). Test 2. Four concentrations of honey water and fermented sap (0, 10, 50, 100 mlL-1) were evaluated, arranged in a completely random design (8x10). Results: The best combination of plant growth regulators (PGR) for the formation of PLBs (14 PLBs/explant) was with 5 mgL-1 of 2,4-D and 2 mgL-1 of BA, during 21 days of darkness. Regarding the use of CO, the addition of 10 mlL-1 of fermented sap and 50 mlL-1 of honey water induced the highest rates of multiplication of PLBs/explant (41.4 and 39.6 PLBs). The regeneration of Phalaenopsis sp. from PLBs occurred in 225 days. Implications: The results obtained in the two trials are the basis for establishing a protocol for the multiplication of Phalaenopsis sp. Conclusions: The combination of 5 mgL-1 of 2,4-D and 2 mgL-1 of BA produced the highest number of PLBs/explant (14) at 21 days of darkness and subsequent light exposure for six weeks. On the other hand, the addition of 10 mlL-1 of fermented sap and 50 mlL-1 of honey water as CO induced the highest rates of PLBs multiplication (41.4 and 39.6 PLBs, respectively). 100% survival of seedlings was observed after 21 days of acclimatization, under greenhouse conditions.

Abstract Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.

Mexico is characterized by having a great variety of drinks and foods, pulque is an elixir of pre-Hispanic origin, whose preparation has been the livelihood of many families. The objective of this document is to analyze the variables that affect the production and commercialization of pulque in the municipality of Tarímbaro Michoacán. To this end, surveys were conducted among the 25 pulque producers in the municipality of Tarímbaro. [ABSTRACT FROM AUTHOR]

Copyright of Hipogrifo: revista de literatura y cultura del siglo de oro is the property of Hipogrifo: revista de literatura y cultura del siglo de oro and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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.

Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field. [ABSTRACT FROM AUTHOR]

Pocos espacios geográficos dedicados a un solo cultivo extenso en México, como en el mundo, han podido cambiar en menos de una generación humana, esto debido a una serie de alteraciones tanto en la preferencia de cultivos, como en el cambio de uso de suelo y de la propiedad. A pesar de hallarse en la memoria mexicana la imagen de una región donde se privilegiaba el cultivo del maguey de aguamiel, base para la elaboración de la bebida del pulque, esta fue modificada por completo por el incentivo comercial de semillas anuales, siendo favorecida la cebada, precisa para la industria de la cerveza. Por otra parte, la extensión necesaria de los campos de cultivo de maguey, que requería tanto un escalonamiento de plantas, según su edad, como una continua supervisión para ser aprovechadas después de una década, debido a su lento desarrollo, chocó con los intereses inmediatos de los beneficiados por un reparto agrario de las tierras otrora de las haciendas pulqueras. Este reparto no tuvo éxito debido al empobrecimiento de la región lo que motivó la construcción de una planta industrial que aceleró los cambios sociales del lugar. La finalidad era desarrollar una industria embotelladora de pulque, y otros derivados del maguey, que cumpliera con las exigencias sanitarias y de calidad que imponía la modernidad. Sin embargo, a pesar del esfuerzo de ese programa paraestatal, la mala administración y la poca aceptación de un producto diferente al pulque, acabó cuando la política de Estado cambió al neoliberalismo.

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.

El artículo discute sobre un pequeño pueblo, Apan, situado dentro del estado de Hidalgo, México, conocido por la producción de la bebida alcohólica tradicional mexicana, Pulque y Haciendas históricas situadas en Apan, Hidalgo.

The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters.Thermosonication was carried out at 50 °C using amplitudes of 75% (for 6 and for 9 min), 85% (for 4 and for 6 min), and 95% (for 3 and for 5 min). These were the optimal conditions found for processing pulque by thermosonication. Physicochemical (acidity, color, alcohol content, and sensory analysis) and microbiological (lactic acid bacteria and yeasts) parameters were determined during 30 days for storage at 4 ± 1 °C. Conventional pasteurization (63 °C, 30 min) and raw pulque were used as controls. According to the results, the shelf life of pulque was extended up to 24 days storage at 4 °C. After this time, the quality of beverage decreased, due that the microbial load increases. Thermosonication treatments at 75% and 85% showed a higher content of LAB (6.58–6.77 log CFU/mL) and yeasts (7.08–7.27 log CFU/mL) than conventional pasteurization (3.64 log CFU/mL of LAB and 3.97 log CFU/mL of yeasts) at 24 days of storage. Raw pulque demonstrated up to 7.77 log CFU/mL of yeasts and 7.51 log CFU/mL of LAB. Pulque processed by thermosonication exhibited greater lightness, sensory acceptance, a maximal acidity of 0.83 g/lactic acid, and an alcohol content of 4.48–4.95% v/v. The thermosonication process preserves sensory and physicochemical properties better than conventional pasteurization. Lactic acid bacteria such as Lactobacillus kefiri, Lactobacillus acidophilus, and Lactobacillus hilgardii and yeasts such as Saccharomyces cereviasiae were identified in thermosonicated pulque.

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.

Desde una perspectiva bourdesiana, se analizan las estrategias de acumulación y conversión de distintas formas de capital (cultural, económico, simbólico y social) que los productores de pulque ponen en práctica en los procesos de construcción social de iniciativas de turismo agroalimentario. Se trata de una nueva actividad rural a la que los productores se incorporan con desventajas materiales y culturales respecto a las reglas del campo turístico consensuadas por los actores dominantes. A partir de un enfoque cualitativo y exploratorio, se estudió la Feria del Pulque en Jiquipilco (Estado de México), en la que se identificó que la apropiación turística del patrimonio agroalimentario se consolida por medio de la reproducción continua de normas, valores y estrategias diferenciados entre los agentes que se disputan los beneficios de la actividad turística.

The aims of this work were to (i) identify the consumers' profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquerías) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level (p < 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred "natural pulque." The second group of consumers was comprised mostly (p < 0.05) of women, including students with a high educational level who prefer "cured pulque." In this sense, our results showed that gender and time spent in the pulquerías together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations. [ABSTRACT FROM AUTHOR]

Copyright of Anuario Turismo y Sociedad is the property of Universidad Externado de Colombia, Facultad de Empresas Turísticas y Hoteleras and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Se hace un esbozo de algunos elementos históricos del pulque y las pulquerías del municipio de Toluca en el periodo de 1841-1920, particularmente sobre la producción, comercialización y consumo. El método utilizado fue la microhistoria con información obtenida del Archivo Histórico del Municipio de Toluca y fuentes bibliohemerográficas. Los resultados muestran una producción significativa del pulque, la existencia de un gran número de establecimientos que lo expendían, la importancia del rol de la mujer en la comercialización y cómo el ferrocarril contribuyó a la distribución de la bebida. Se concluye que este patrimonio gastronómico fue importante para el municipio y que el consumo de la bebida era generalizado entre toda la población.

We report the sequence of the complete genome and associated plasmids of two Lactiplantibacillus plantarum isolates from the traditional Mexican pulque beverage assembled with a combination of PacBio and Illumina data. The resulting complete genome for strain LB1&#95;P46 is 3,287,706 bp; for strain LB2&#95;P47, the complete genome is 3,289,072 bp., Competing Interests: The authors declare no conflict of interest.

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 [ABSTRACT FROM AUTHOR]

Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic acid bacteria (LAB) and yeasts. The aim of this study was to apply ohmic heating (OH) in order to extend the shelf life of pulque without altering its properties. Pulque processed by conventional pasteurization (63 °C, 30 min) was used as control. Parameters such as electrical conductivity (0.22 S/m) and optimal pasteurization conditions by OH (65 °C, 5 and 7 min; 70 °C, 3 and 5 min) were determined. Shelf life was evaluated with these parameters during 22 days of storage at 4 ± 1 °C. A higher content of LAB (6.68 and 5.96 log10 CFU/mL) was obtained at 65 °C for 5 and 7 min, respectively, compared with conventional pasteurization (3.54 log10 CFU/mL). After 22 days, physicochemical properties (pH, color, and alcohol content) were stable for both methods of pasteurization. However, the pulque treated with OH had greater sensory acceptance. For the first time, OH was used to process pulque, and results revealed that is an effective technology for extending the shelf life until 22 days, preserving microbiological and physicochemical properties. Microorganisms as surviving the OH treatments were identified as Lactobacillus acidophilus, Lactobacillus kefiri, and Saccharomyces cerevisiae. [ABSTRACT FROM AUTHOR]

• Morphology of Agave salmiana. • Geographical distribution of agaves. • Population studies of agave. Agave salmiana represents a high economic and cultural relevance in Mexican society. Cultivated in arid zones of Mexico, it is the agave species primarily used for the production of mezcal, a traditional Mexican alcoholic beverage. In this study, we performed a morphological comparison among 145 accessions of Agave salmiana ssp. crassispina and ssp. salmiana from 14 municipalities in northern Guanajuato. A total of 12 morphological variables of leaf size, spines and teeth were measured. In order to perform this evaluation, agave plants were considered either as cultivated or wild-type. Statistical analyzes were conducted and a dendrogram was constructed with the nearest neighbor method, analysis of variance (ANOVA) and Fisher's Least Significant Difference (LSD) multiple comparisons. Several groups were established within the dendrogram and the distance among the groups was found to be small. The ANOVA shows significant differences among the subspecies and the populations, whereas the multiple comparisons detected several groups. The statistical analyses showed a morphological variation among the studied plants. However, the whole population under study falls within a range of morphological homogeneity. [ABSTRACT FROM AUTHOR]

The interaction between maguey (Agave spp.) and people in Mesoamerica has induced high diversity in the genus. Among several indigenous localities in Central Northern Mesoamerica, the Hñähñu and mestizos towns with Hñähñu culture preserve maguey's traditional use. The objective of this study was to document the maguey intraspecific variation of two Agave species (A. mapisaga Trel. and A. salmiana Otto ex Salm-Dyck.), for “pulque" production, at 12 localities in Central Mexico within the Hñähñu culture area, and to assess the relationship between the uses and maguey variants and to estimate the biocultural heritage of maguey. Our hypothesis was that current maguey variant richness at the central northern Mesoamerican region directly relates to the variety for its use, which have persisted since prehispanic times. The experimental design was completely randomized and included 12 localities from the Hñähñu and mestizo localities in central Mexico. Key informants (16) from six localities were interviewed and maguey variants collected, both, from wild and cultivated environments. A multivariate analysis classified the localities based on its maguey variants and according to their uses. The intraspecific variation of the pulque maguey includes six A. mapisaga variants and 19 from A. salmiana. There were 21 biological variants at the Hñähñu and 15 in the mestizo localities. Agave salmiana stands out for its highest variant richness (39 % of the biological variants). A half of the variants are exclusive to a single locality. The indicator variant of the mestizo localities is ayoteco, and those of the Hñähñu localities are k'ank'uada and dämni. The Agave variants were classified in six groups, the most numerous group for “aguamiel" production, flowering stalk as candy, leaves for food, construction and medicine and as host of larvae (“worms"). Sixteen uses were recorded. Agave salmiana is the most used, followed by A. salmiana ssp. crassispina and A. mapisaga. The most important current uses are: for obtaining aguamiel, forage, construction materials and substrate for red and white worms (Aegiale hesperiaris and Hypopta agavis). [ABSTRACT FROM AUTHOR]

Scyphophorus acupunctatus Gyllenhal (Coleoptera: Dryophthoridae), which also is known as agave weevil, is distributed across 5 continents. In Mexico, their presence has been reported in 12 states. Many species of Agave (Asparagaceae) are suitable hosts, though not all are equally suitable. Plant infestation can start with either female or male weevils, and their presence can be detected by gummy secretions emanating from feeding sites. The punctures are observed principally in the lower part of the trunk and external roots of the infested plants. Eggs are deposited singly or in clusters of up to 4 eggs at the feeding punctures after tissue decay has begun. The eggs hatch after about 5 d, and young larvae begin to create tunnels in the plant tissue. The larvae display 11 instars, and require about 50 to 90 d for development. The pupae normally require 11 to 14 d. The life cycle lasts between 105 to 137 d depending on the agave species with which the weevil is associated. The active insect can attack during any mo of the yr, although it is more frequent in the rainy season. Scyphophorus acupunctatus dispersion is determined by the attraction of volatile agave compounds. This insect apparently introduces different microorganisms that have been associated with the agave maladies. Plant extracts and seed powders have been assessed as potential botanical insecticides on larvae and pupae, with plant extracts causing mortality of 43 to 53% in larvae and 3 to 15% in pupae, and with seed powders causing 90 to 100% larval mortality. Synthetic insecticides have not been successful because the larvae and adults live inside the plant tissues. Alternative effective control tactics are needed to avoid increased damage and destruction of this important crop. [ABSTRACT FROM AUTHOR]

El artículo discute una bebida alcohólica tradicional, el Pulque, elaborada a partir de la savia fermentada de la planta de maguey, con un enfoque en el consumo de Pulque desde la época prehispánica y las grandes haciendas pulqueras florecieron en Hidalgo, México.

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Saponins occur in numerous plants, including agaves, determining benefic and harmful properties to humans; their presence may favor using plants as soap and other products, but also they may cause caustic effects producing contact dermatitis. In domestication, favorable and unfavorable properties of saponins may cause an increase or decrease of their content, respectively. This study quantified and identified saponins among wild and managed populations of three agave species: A. cupreata Trel. et Berger, A. inaequidens Koch with wild and cultivated populations used for mescal production, and A. hookeri Jacobi, existing exclusively cultivated, used for production of the fermented beverage pulque. We studied 272 plants from 19 populations, quantifying contents of crude saponins through spectrometry. In 12 populations, the saponins types were identified by High Performance Liquid Chromatography-Mass-Spectrography-Time-of-Flight HPLC-MS-TOF. The highest crude saponins content was recorded in A. hookeri (26.09 mg/g), followed by A. cupreata (19.85 and 15.17 mg/g in wild and cultivated populations, respectively). For A. inaequidens, we recorded 14.21, 12.95, and 10.48 mg/g in wild, silvicultural managed and cultivated populations, respectively. We identified 18 saponins types, A. inaequidens showing all of them. A hecogenin glycoside (HG1) is found in high amounts in A. hookeri but in low quantities in A. inaequidens and A. cupreata. A. inaequidens had the greatest diversity of saponins. The contents of crude saponins in A. inaequidens and A. cupreata decrease with management intensity, but contrarily to what we expected, it was the highest in A. hookeri. We hypothesize that such high amount could be due to some saponins, probably HG1, may be precursors of sugars. [ABSTRACT FROM AUTHOR]

El artículo discurre sobre la historia del pulque, una bebida alcohólica derivada del maguey (agave) de la civilización prehispánica.

El artículo discurre sobre el simbolismo religioso del pulque, una bebida alcohólica derivada del maguey (agave).