Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
2021
Rubio-Castillo, Ángel Eduardo | Santiago-López, Lourdes | Vallejo-Cordoba, Belinda | Hernández-Mendoza, Adrián | Sáyago-Ayerdi, Sonia G. | González-Córdova, Aarón F.
Mexico is characterized by a great variety of fermented foods, among which the traditional non-distilled fermented beverages play an important role as part of the Mexican gastronomic culture. In particular, Tejuino is a fermented beverage made of maize and consumed during cultural ceremonies by different ethnic groups in some of the states of Mexico. For their production; Tejuino has two different ways of elaboration: an artisanal process which consists of the fermentation of germinated maize or a commercial process that consists of the fermentation of nixtamalized maize. In both processes, during the fermentation processes, endogenous microbiota (lactic acid bacteria, yeast and fungi) has an important role in the development of sensory and nutrimental characteristics in the Tejuino beverage. However, to date, few studies have been made on this traditional fermented beverage. Therefore, the objective of this review is to present available information on the characteristics of Tejuino, a Mexican traditional non-distilled fermented beverage, made from maize with particular references the nutritional, endogenous microbiota, and functional properties.
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