AUTHOR=Escalante Adelfo , López Soto David R. , Velázquez Gutiérrez Judith E. , Giles-Gómez Martha , Bolívar Francisco , López-Munguía Agustín 

TITLE=Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

JOURNAL=Frontiers in Microbiology

VOLUME=7

YEAR=2016

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01026

DOI=10.3389/fmicb.2016.01026

ISSN=1664-302X

ABSTRACT=<p><italic>Pulque</italic> is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as <italic>aguamiel</italic> (mead) extracted from several species of <italic>Agave</italic> (maguey) plants that grow in the Central Mexico plateau. Currently, <italic>pulque</italic> 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 <italic>pulque</italic> production process, including the microbiota involved in the biochemical changes that take place during <italic>aguamiel</italic> fermentation. We discuss the historical relevance and the benefits of <italic>pulque</italic> 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 <italic>pulque</italic> 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.</p>