Výsledky vyhledávání

Elektronická kniha

Brewing Capitalism

Autor: Pilcher, Jeffrey M., author

Publikováno v: Hopped Up : How Travel, Trade, and Taste Made Beer a Global Commodity, 2025, ill.

Externí odkaz: https://doi.org/10.1093/oso/9780197676042.003.0003

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Elektronická kniha

Un pulque literario (A la sombra de las pencas del maguey)

Autor: Olea Franco, Rafael

Un fantasma blanco recorre la cultura mexicana: el pulque; y de la mano de él (y a veces antes que él), aparece su padre: el maguey. Sus huellas, acumuladas durante siglos, son visibles en las infinitas representaciones de la cultura letrada y de l

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Akademický článek

Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis

Autor: Martha Giles-Gómez, Ximena Morales Huerta, Rodolfo Pastelin-Palacios, Constantino López-Macías, Mayrene Sarai Flores Montesinos, Fernando Astudillo-Melgar, Adelfo Escalante

Publikováno v: Microorganisms, Vol 12, Iss 8, p 1652 (2024)

The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation.

Externí odkaz: https://doaj.org/article/a74f808887b34bea9b05ef48069adbb1

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Akademický článek

Fetishizing the Past to Imagine the Present

Autor: Joan Bristol

Publikováno v: Locus, Vol 29, Iss 1, Pp 40-55 (2023)

This article looks at the way that producers and consumers have fetishized the Mesoamerican beverages chocolate and pulque. Chocolate has become a commodity fetish in the Marxian sense, in which it is seen to have an inherent and autonomous value in

Externí odkaz: https://doaj.org/article/264774182361475c94ca37967dcb6b8f

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Akademický článek

A Semi-Continuous Fermentation Process for Pulque Production Using Microfiltration-Sterilized Aguamiel and Aseptic Conditions to Standardize the Overall Quality of the Beverage

Autor: Concepción Calderón-García, Paula Cecilia Guadarrama-Mendoza, Edith Ponce-Alquicira, Adelfo Escalante, Yesica Ruiz-Ramírez, Rogelio Valadez-Blanco

Publikováno v: Fermentation, Vol 10, Iss 7, p 342 (2024)

Despite the current appreciation of pulque as a probiotic fermented beverage, pulque has been also regarded as a poor-quality product, particularly due to the lack of sanitary control during its elaboration. To address this problem, a semi-continuous

Externí odkaz: https://doaj.org/article/ba598714c2cb43b4b67b985483b822ba

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