Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects

• The Mexican fermented beverages have microbiological, nutritional and medicinal potential. • The Mexican fermented beverages contain an extensive range of microbial community associated. • The bioactive compounds associated are polypheols, flavonoids, between others. • The leading microorganisms present are: yeasts, AAB, LAB, fungi, and others. In Mexico, close to 200 fermented products have been described, of which, approximately 20 are...