ReviewFrontiers in microbiology2016
Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
30 citing papers in PubMed, 160 citations in OpenAlex.
- Effect of the Intake of a Traditional Mexican Beverage Fermented with Lactic Acid Bacteria on Academic Stress in Medical Students.Nutrients · 2021Trial
- Review
- From forgotten to frontier: vindicating Latin America's indigenous biotechnology.Journal of ethnobiology and ethnomedicine · 2025Review
- Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation.Foods (Basel, Switzerland) · 2025Review
- Thriving in Adversity: Yeasts in the Agave Fermentation Environment.Yeast (Chichester, England) · 2025Review
- Experimental Evaluation of Dose-Dependent Hepatorenal Toxicity of Traditionally Prepared Arak in Swiss Albino Mice.Journal of nutrition and metabolism · 2025Article
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
- Analysis of the Probiotic Potential ofMicroorganisms · 2024Article
- The complete genome of twoMicrobiology resource announcements · 2024Article
- Article
- Lessons from the history of Agave: ecological and cultural context for valuation of CAM.Annals of botany · 2023Review
- Genotypic and Phenotypic Diversity ofJournal of fungi (Basel, Switzerland) · 2023Article
- Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications.Frontiers in microbiology · 2023Article
- Biotechnological and Medical Aspects of Lactic Acid Bacteria Used for Plant Protection: A Comprehensive Review.Biotech (Basel (Switzerland)) · 2022Review
- Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.Microorganisms · 2022Review
- Probiotic activity traits in vitro and production of antimicrobial peptides by Lactobacillaceae isolates from pulque using Lactobacillus acidophilus NCFM as control.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Building an Ethnic Food Ethic: The Case of the Ngigua Indigenous People of Southern Puebla, Mexico.Food ethics · 2022Article
- From Past to Present: Biotechnology in Mexico Using Algae and Fungi.Plants (Basel, Switzerland) · 2021Review
- Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.Foods (Basel, Switzerland) · 2021Review
- Genome and Pangenome Analysis ofInternational journal of molecular sciences · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.