Traditional fermented beverages from Mexico as a potential probiotic source
Abstract
Fermentation is one of the oldest ways of processing food. Some fermented food is produced industrially, but can also be produced in an artisanal way by certain ethnic groups, called traditional fermented foods. In Mexico, there are a variety of traditional fermented beverages which are produced in an artisanal way. They include those made with maize (atole agrio, pozol, and tesguino), fruit (tepache and colonche), and obtained by plant...
Paper Details
Title
Traditional fermented beverages from Mexico as a potential probiotic source
Published Date
Aug 3, 2017
Journal
Volume
67
Issue
9
Pages
577 - 586
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