Mexico has a rich history of using aguamiel extracted from Agave spp to make pulque, a
fermented beverage popular in Mesoamerica. However, pulque has been overtaken by …

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is
highly prized in central Mexico for its pleasing sensory qualities and nutritional value …

Purpose In this work, exoelectrogenic potential of the yeasts isolated from traditional
beverage in México (pulque) in an MFC when corn cooking industry effluent (CCIE) is used …

The Agave genus has played a key role in the food security of communities at the local and
regional level for millennia. The use and knowledge of these plants led to the development …

Fermented foods and beverages are among the most consumed by modern society, thus it is
a priority to improve traditional fermentation techniques that optimize their organoleptic and …