Exploring the potentialities of the Mexican fermented beverage: Pulque

AbstractTraditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.

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Aislamiento, identificación y caracterización de microorganismos involucrados en el metabolismo del gluten: implicaciones para la enfermedad celiaca y la salud humana = Isolation, identification and characterization of microorganisms involved in gluten metabolism: implications for celiac disease and human health

10.18002/10612/8862 ◽

2017 ◽

Author(s):

Jenifer Pérez Andrés

Keyword(s):

Celiac Disease ◽

Human Health ◽

Identification And Characterization

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MARKET RESEARCH, ELABORATION AND CHARACTERIZATION OF PINEAPPLE LIQUEUR

Revista Produção e Desenvolvimento ◽

10.32358/rpd.2017.v3.262 ◽

2017 ◽

Vol 3 (3) ◽

pp. 34-42 ◽

Cited By ~ 1

Author(s):

Vania Zanella Pinto ◽

Vanessa Nowaki Rodrigues ◽

David Fernando dos Santos ◽

Gustavo Henrique Fidelis dos Santos ◽

Thiago Bergler Bitencourt

Keyword(s):

Rural Areas ◽

Market Research ◽

Alcoholic Beverage ◽

Marketing Research ◽

Alcoholic Beverages ◽

Niche Market ◽

Native Trees ◽

Significant Difference

Native trees and fruit have great importance in culture of small centers and rural areas, as well as, homemade liqueurs. However, some strategies such as marketing research are necessary to help for products development or even modifications to existing products. The objective was to know the habits related to the consumption of alcoholic beverages and to evaluate the consumer's interest about fruit liqueurs, as well as to develop and standardize and characterize a pineapple liqueur, besides assessing the sensorial characteristics of the same. The most of the interviewees do not have the habit of consuming fruit liqueurs, with beer being the preferred alcoholic beverage. Interest in trying a fruit liqueur was almost unanimous among respondents demonstrating the existence of a niche market for fruit liqueur. Consumers testing had no significant difference between all attributes, but it was being observed well-acceptance for all formulations with scores ranging from 6.80 to 7.20 and different concentrations of pineapple do not interfere with the sensorial characteristics of the product. Thus, it was concluded that the production of pineapple liqueurs with lower levels of fruit (30%) are accepted and contribute to the economy of production.

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Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

Foods ◽

10.3390/foods10102446 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2446

Author(s):

Ángel Eduardo Rubio-Castillo ◽

José I. Méndez-Romero ◽

Ricardo Reyes-Díaz ◽

Lourdes Santiago-López ◽

Belinda Vallejo-Cordoba ◽

...

Keyword(s):

Lactic Acid ◽

Volatile Compounds ◽

Solid Phase ◽

Microbiological Quality ◽

Microbial Composition ◽

Microbial Identification ◽

Physicochemical Composition ◽

Ph Values ◽

Fermented Beverage

This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard methods, and volatile compounds are determined by solid-phase microextraction. Overall, the physicochemical composition and microbiological quality are higher for artisanal Tejuino (p < 0.05). The pH values were 3.20 and 3.62, and 0.76 and 0.46 meq of lactic acid for artisanal and commercial Tejuino, respectively. With volatile compounds analyzed, esters, benzenes, and aldehydes were predominant; meanwhile, ethanol was a volatile compound with the highest concentration for all samples. Saccharomyces cerevisiae and Limosilactobacillus fermentum were identified in artisanal Tejuino; yeasts of the Pichia genera and Lactiplantibacillus plantarum, for commercial Tejuino, and Enterococcus genus were identified in both samples. The characterization of both types of Tejuino allows us to update the information available on this important Mexican beverage. In addition, the isolation of lactic acid bacteria, as representative bacteria of both drinks, offers an area of opportunity to know the potential functionality of these bacteria in traditional fermented products.

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Identification and characterization of microRNAs in Clonorchis sinensis of human health significance

BMC Genomics ◽

10.1186/1471-2164-11-521 ◽

2010 ◽

Vol 11 (1) ◽

pp. 521 ◽

Cited By ~ 56

Author(s):

Min-Jun Xu ◽

Quan Liu ◽

Alasdair J. Nisbet ◽

Xian-Quan Cai ◽

Chao Yan ◽

...

Keyword(s):

Human Health ◽

Clonorchis Sinensis ◽

Health Significance ◽

Identification And Characterization

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Characterization of volatile compounds of 'Drenja', an alcoholic beverage obtained from the fruits of Cornelian cherry

Journal of the Serbian Chemical Society ◽

10.2298/jsc0902117t ◽

2009 ◽

Vol 74 (2) ◽

pp. 117-128 ◽

Cited By ~ 21

Author(s):

Vele Tesevic ◽

Ninoslav Nikicevic ◽

Slobodan Milosavljevic ◽

Danica Bajic ◽

Vlatka Vajs ◽

...

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Alcoholic Beverage ◽

Ethyl Esters ◽

Alcoholic Beverages ◽

Gas Chromatography Mass Spectrometry ◽

Cornelian Cherry ◽

Cornus Mas ◽

Liquid Liquid Extraction

In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor volatiles were submitted to liquid-liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C6-C18 acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the 'Drenja' spirits investigated in this study are similar to those present in other alcoholic beverages.

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When is a mouse basophil not a basophil?

Blood ◽

10.1182/blood-2006-06-027490 ◽

2006 ◽

Vol 109 (3) ◽

pp. 859-861 ◽

Cited By ~ 41

Author(s):

James J. Lee ◽

Michael P. McGarry

Keyword(s):

Flow Cytometry ◽

Cell Surface ◽

Research Community ◽

Surface Markers ◽

Cell Surface Markers ◽

Cell Type ◽

The Past ◽

Identification And Characterization

Abstract The identification and characterization of mouse basophils have historically been hampered by the extreme rarity of this cell type. Virtually no photomicrographs of hematologically stained (eg, Wright-Giemsa) examples of mouse basophils exist in the literature. However, 4 recent studies in the past 2 years have used flow cytometry and a defined set of cell-surface markers to identify and subsequently isolate mouse “basophils,” including the publication of stained cytospin preparations of these cells. Surprisingly, a reevaluation of the data from all 4 of the studies revealed several issues of concern that suggest that the cells under study are not necessarily basophils. Nonetheless, we propose that these studies do provide the foundation for a reevaluation of the defining characteristics of a basophil and/or provide support for the provocative conclusion that a new previously overlooked leukocyte subtype has been identified. The purpose of this commentary is to revisit these previously published studies, highlight the relevant issues, and provide a different perspective in the hope of developing a consensus within the research community as to the true identity of the “basophils” described in these studies.

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