BookSCO_85011112569

abstract

• © 2017 Elsevier Inc. All rights reserved. Pulque is the fermented product of aguamiel that has been consumed in Mexico since pre-Hispanic times. Aguamiel is the sap obtained from agave plants about 8-10. years old after their immature flower stem is removed. Due to the aguamiel extraction process and the natural fermentation, pulque is the product of the metabolism of a complex microbiota. Besides alcohol, the concentration and complexity of polysaccharides is one of the main characteristics of pulque. Along with the phytochemicals naturally found in aguamiel, its microbiota composition is affected by the environmental conditions and the collection time. In general, this product is still obtained by a very artisanal process and, therefore, its potential health benefits have been difficult to evaluate. It is an excellent source of prebiotics and probiotics but its consumption must be limited due to the alcohol content.