Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the
fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) …

Microorganisms, fermentation processes, and the resultant metabolic products are a key
driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or …

Fructans from agave have received specific attention because of their highly branched
fructan content. We have previously reported that the degree of polymerization (dp) …

Currently, emerging alimentary alternatives are growing, leading to the consumption of
natural products including bio, fermented, and traditional foods. The studies over functional …

Agave salmiana es una subespecie originaria de México, ha sido participe en distintos
periodos históricos, utilizado en la construcción, vestimenta, alimento y bebida. Destacando …

Traditional 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 …

Rizal S, Suharyono, Suroso E, Melatiningsih A, Suyarto VA. 2023. Lactic acid bacteria
viability and antibacterial activity of Etawa goat's synbiotic fermented milk. Biodiversitas 24 …

Historically, the agave pulquero (Agave spp.) has played an important ecological, economic,
social, and cultural role in Mexico. Based on a systematic exploratory review of 125 scientific …

La producción de pulque en la región del Alto Mezquital, Hidalgo, representa una fuente
importante de ingresos económicos entre los productores de maguey xamini (Agave …

La producción de pulque en la región del Alto Mezquital, Hidalgo, representa una fuente
importante de ingresos económicos entre los productores de maguey xamini (Agave …