Plants as Bioreactors for Human Health Nutrients

Cruz-Ramirez, L.A.; García-Ramírez, Jesús Agustín; Rico-Reséndiz, Félix; Membrilla-Ochoa, Alfonso; Alonso-Herrada, Janette; Escobar-Feregrino, Tania; Torres-Pacheco, Irineo; Guevara-González, Ramón Gerardo; Campos-Guillén, Juan; Valdez‐Morales, Maribel; Hernández, Antonio Arellano

doi:10.1007/978-3-319-03880-3_15

Cited by 2 publications

(2 citation statements)

References 149 publications

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“…Pulque is an alcoholic fermented beverage, original from Central Mexico, which represents an empirical biotechnological approach developed by ancient Mexicans hundreds of years prior pre-columbian times (Cruz-Ramírez et al ., 2014;Escalante et al , 2016;Loyola-Montemayor, 1956;Gonçalves de Lima, 1990). Pulque or poliuhqui octli, as originally named in some prehispanic cultures, is the final product of a process that starts with the collection of the mead ( aguamiel in spanish) from sexually-mature plants of specific Agave species.…”

Section: Introductionmentioning

confidence: 99%

“…Mead is collected from cavities formed after the cut of the floral stem from diverse Agave species such as A. americana , A. atrovirens Keaw , A. atrovirens var salmiana , A. mapisaga, A. salmiana var angustifolia, A. salmiana var ferox and A. salmiana var salmiana Steinkraus, 2004). The mentioned Agave adult plants are considered among the biggest non-three plant in the world, this correlates with the high mead production per plant (Cruz-Ramírez et al ., 2014). In general the mead is a transparent-yellowish sweet liquid that contains minerals, carbohydrates, proteins and sugars (De León et al, 2005;Massieu-Guzmán et al, 1949;Massieu-Guzmán et al, 1959;Sanchez-marroquin and Hope, 1953;Steinkraus, 1997;Leal-Díaz et al , 2016), it´s pH ranges from 4.5 to 7.5 (DOF., 1972;Sánchez-Marroquín et al, 1957).…”

Section: Introductionmentioning

confidence: 99%

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Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

Rocha-Arriaga

Espinal-Centeno

Martínez-Sánchez

et al. 2020

Microbiological Research

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

Rocha-Arriaga

Espinal-Centeno

Martínez-Sánchez

et al. 2020

Microbiological Research

View full text Add to dashboard Cite

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Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

Rocha-Arriaga¹,

Espinal-Centeno²,

Martínez-Sánchez

et al. 2019

Preprint

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Our approach allowed the identification of a broader microbial diversity in Pulque • We increased 4.4 times bacteria genera and 40 times fungal species detected in mead. • Newly reported bacteria genera and fungal species associated to Pulque fermentationAbstract Some of the biggest non-three plants endemic to Mexico were called metl in the Nahua culture. During colonial times they were renamed with the antillan word maguey . This was changed again by Carl von Linné who called them Agave (a greco-latin voice for admirable). For several Mexican prehispanic cultures, Agave species were not only considered as crops, but also part of their biocultural resources and cosmovision. Among the major products obtained from some Agave spp since pre-hispanic times is the alcoholic beverage called pulque or octli . This beverage represents a precolumbian biotechnological development obtained by the natural fermentation of the mead ( aguamiel ) from such plants. The pulque played a central role in mexican prehispanic cultures, mainly the Mexica and the Tolteca, where it was considered as sacred. For modern Mexicans, pulque is still part of their heritage and, in recent times, there has been a renewed interest in this ancient beverage, due to its high content in nutrients such as essential amino acids. We focus this study in the microbial diversity involved in pulque fermentation process, specially because it is still produced using classic antique technologies,.In this work, we report the microbiome of pulque fermentation stages, using massive sequencing of the 16S rRNA gene and the internal transcribed spacer (ITS) for describing bacterial and fungal diversity and dynamics along pulque production. In this study, we are providing the most diverse catalogue of microbes during pulque production with 57 identified bacterial genus and 94 fungal species, these findings allowed us to identify core microbes resilient during pulque production which point to be potential biomarkers exclusive to each fermentation stage.

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Plants as Bioreactors for Human Health Nutrients

Cited by 2 publications

References 149 publications

Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

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