ReviewFoods (Basel, Switzerland)2021
Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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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
13 citing papers in PubMed.
- Evaluation of Postbiotics fromNutrients · 2026Article
- Use, management and domestication of Agave americana in Mexico.Journal of ethnobiology and ethnomedicine · 2026Article
- Indigenous microbiology: Why Indigenous knowledge matters in microbial science.FEMS microbes · 2026Article
- Review
- From forgotten to frontier: vindicating Latin America's indigenous biotechnology.Journal of ethnobiology and ethnomedicine · 2025Review
- Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions.Environmental microbiology reports · 2025Article
- Microbiomes in action: multifaceted benefits and challenges across academic disciplines.Frontiers in microbiology · 2025Review
- Thriving in Adversity: Yeasts in the Agave Fermentation Environment.Yeast (Chichester, England) · 2025Review
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience.Foods (Basel, Switzerland) · 2022Article
- New Insights into Food Fermentation.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of
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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.