Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches

• Published in: Food research international Vol. 136; p. 109307
• Main Authors: Pérez-Armendáriz, B., Cardoso-Ugarte, G.A.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.10.2020
• Subjects: Anti-Bacterial Agents - analysis; Antifungal Agents - analysis; Endogenous microorganisms; Fermentation; Fermented Foods and Beverages - analysis; Fermented Foods and Beverages - microbiology; Food Handling - methods; Food preservation; Food Preservation - methods; Functional Food - analysis; Functional foods; Humans; Mexico; Natural antimicrobials; Nutritive Value; Probiotics; Probiotics - analysis; Zea mays; Mexico; Natural antimicrobials; Food preservation; Probiotics; Endogenous microorganisms; Fermentation; Functional foods
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109307

[Display omitted] •A biotechnological analysis of Mexican fermented beverages is presented.•The nutritional value of Mexican fermented beverages is analyzed.•The wide microbial diversity of fermented beverages yields distinct functionalities.•LAB, AAB, molds and yeasts have been isolated from Mexican fermented beverages.•Fermentative bacteria display probiotic, bactericidal or fungicidal activities. 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.