Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
| Autor: | Sonia G. Sáyago-Ayerdi, Belinda Vallejo-Cordoba, José I. Méndez-Romero, Adrián Hernández-Mendoza, Ángel Eduardo Rubio-Castillo, Lourdes Santiago-López, Ricardo Reyes-Díaz, Aarón F. González-Córdova |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
TP1-1185 Plant Science Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound chemical composition microbiological quality Food science volatile compounds Chemical composition artisanal Tejuino beverage Pichia biology Chemistry Chemical technology Microbiological quality biology.organism_classification Lactic acid lactic acid bacteria Enterococcus Composition (visual arts) Fermentation Bacteria Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 2446, p 2446 (2021) Volume 10 Issue 10 |
| ISSN: | 2304-8158 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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