El pulque: características microbiológicas y contenido alcohólico mediante espectroscopia Raman.

El pulque: características microbiológicas y contenido alcohólico mediante espectroscopia Raman.

Published 2007-12-31

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Vol. 5 No. 8 (2007)
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Cervantes-Contreras, M., & Pedroza-Rodríguez, A. M. (2007). El pulque: características microbiológicas y contenido alcohólico mediante espectroscopia Raman. NOVA, 5(8). https://doi.org/10.22490/24629448.382
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https://doi.org/10.22490/24629448.382
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Mario Cervantes-Contreras
    Aura Marina Pedroza-Rodríguez
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      Three strains were isolated from a pulque in Tlaxcala México. Different morphological groups were identified: Gram-negative coccobacilli, regular nonsporing Gram-positive rods and yeast. Each strain was identified with Zymomonas sp, Lactobacillus sp and Saccharomyces sp. The developed consortium was the responsible for the alcoholic, acid, and viscous fermentation which are special characteristics of this traditional Mexican beverage. The alcohol content varies in function of the fermentation time reaching percentages of 10.35 % (v/v) and 9.01 % (v/v) in the so called «run» stage. They are determined by gas chromatography and Raman spectroscopy. The end product has a high content of proteins (1 g/l), sugar reducers (4.75 g/l) and microbial populations in ranks of 45x108 UFC/mL for Saccharomyces sp., 41x10 7 UFC/mL for Zymomonas sp and 34x10 6 UFC/mL for Lactobacillus sp, that give the drink a high nutritional value. The microorganisms could be beneficial to the digestive system when ingested orally.

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      27. DOI: http://dx.doi.org/10.22490/24629448.382
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