Dataset Information

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.

ABSTRACT: Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

SUBMITTER: Ojeda-Linares C

PROVIDER: S-EPMC8535898 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature

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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.

Ojeda-Linares César C Álvarez-Ríos Gonzalo D GD Figueredo-Urbina Carmen Julia CJ Islas Luis Alfredo LA Lappe-Oliveras Patricia P Nabhan Gary Paul GP Torres-García Ignacio I Vallejo Mariana M Casas Alejandro A

Foods (Basel, Switzerland) 20211009 10

Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverag ...[more]

PMID: 34681439

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Project description:BackgroundFermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages.MethodsWe conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities.ResultsThirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women.ConclusionsTraditional producers of colonche use several techniques in order to reach specific sensorial attributes of the final product. The production of colonche has been upheld for generations but fermentation practices are divided into two categories; (1) the use of an inoculum (either from pulque, or from colonche saved from the previous year), and (2) the use of "spontaneous" fermentation. The differing practices documented reflect the contrasts in the preferred sensorial attributes between regions. Colonche is a beverage that contributes to regional pride, cultural identity and is appreciated because of its gastronomic value. Here, we argue that there is a clear relationship of human knowledge in the management of microbiota composition in order to produce this beverage. In-depth documentation of the microbiota composition and dynamics in colonche will contribute to the preservation of this valuable biocultural heritage.

Project description:BackgroundCuatrociénegas, part of the Chihuahuan Desert, is a region of unique biological, geological, geographical, and evolutionary importance. Its current population is mestizo; nevertheless, it has high national historical, cultural, and touristic relevance in Mexico. It has been cataloged as nationally significant for its flora and fauna by Mexican law, as well as being designated a High Protection site by the World Wildlife Fund and UNESCO. Because of its diverse and complex biological and sociocultural characteristics, we considered it important to determine, identify, and analyze various aspects of the traditional ethnobotanical knowledge and practices in this region.MethodsBetween 2016 and 2019, seven field trips were made to document the knowledge and use of flora. Cuatrociénegas is a protected area, collecting botanical material is regulated, so specimens were photographed and collected in neighboring communities, and in public and private gardens. Later permission was obtained to complete the collection of specimens (2019-2020). The plants were identified and entered into the flora database of the state of Coahuila, and deposited in the Herbarium of the Faculty of Forest Sciences, Autonomous University of Nuevo León, Mexico. One hundred ten local residents (50 men and 60 women), aged between 27 and 91 years, were interviewed (semi-structured interviews). The cultural importance of ethnobotanical resources (cultural significance index) and its significance with respect to ethnobotanical richness in other Biosphere Reserves in Mexico (Mann-Whitney test), and similarities in the diversity of exotic species (Sørensen index) were studied.Results and discussionThe ethnobotanical information registers 158 species and 132 genera in 57 vascular and non-vascular families, documenting a greater knowledge and use of cultivated species (84) with respect to wild species (74). The diversity of plants reported is compared to other ethnobotanical studies carried out in Mexican Biosphere Reserves. These results are highly relevant, in spite of unique exotic species. The people local pay special attention to medicinal and ornamental plants. The species that presented the highest use values are Larrea tridentata, Jatropha dioica, and Machaeranthera pinnatifida, three species characteristic of the desert region.ConclusionsThe particular diversity of wild flora in Cuatrociénegas Valley, combined with the varied introduced flora, is an important multifunctional resource. Special attention to introduced species is associated with harvesting use restrictions in the protected area as well as the high value of ornamental species that are difficult to maintain in desert areas. The extensive use of ethnobotanical knowledge is an example that biocultural diversity (at the conceptual level) is also strongly associated with socio-ecological systems incorporating mestizo groups and semi-urban rural landscapes, thus ceasing to be an exclusive focus of indigenous communities and regions.

Project description:At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid bacteria, that have been previously shown to possess functional properties (antimicrobial activity, probiotic potential), were used for the fermentation of wheat bran combined with root vegetables. Strains were investigated for their safety, while the obtained beverages were characterized in terms of microbial content, physical, chemical, nutritional, and functional properties. None of the strains harbors virulence genes, but all of them possess genes for survival at low pH, starch metabolism, and vitamin biosynthesis. Three strains (Lactiplantibacillus plantarum BR9, L. plantarum P35, and Lactobacillus acidophilus IBB801) and two substrates (5% wheat bran with 10% red beetroot/carrots) were selected based on a preliminary assessment of the beverage’s sensory acceptability. These strains showed good growth and stability over time in the stored beverages. No enterobacteria were detected at the end of fermentations, while the final pH was, in most cases, below 3.5. Free phenolics, flavonoids, and DPPH scavenging effect increased during fermentation in all drinks, reaching 24h values that were much higher than in the unfermented substrates. Most of the obtained drinks were able to prevent the growth of certain pathogens, including Listeria monocytogenes ATCC 19111, Salmonella enterica ATCC 14028, Staphylococcus aureus ATCC 25923, and Escherichia coli ATCC 25922. The obtained beverages would combine the nutritiveness of the raw ingredients with the beneficial effect of fermentation (increasing shelf life, health-promoting effect, pleasant flavor, etc.). They would also fill a gap in the non-dairy probiotics sector, which is constantly increasing due to the increasing number of vegan people or people that cannot consume dairy products.

Dataset Information

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.

Publications

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.

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