Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach.

ABSTRACT:

Background

Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers rea

SUBMITTER: Ojeda-Linares CI 

PROVIDER: S-EPMC6954596 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature