Microbial and chromatographic study of Tejuino from Jalisco, Mexico

Authors

  • Patricia Lappe Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México. México, D.F., México
  • Miguel Ulloa Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México. México, D.F., México
  • Jorge Gómez Departamento de Biotecnología, Universidad Autónoma Metropolitana. México, D.F., México

DOI:

https://doi.org/10.33885/sf.1989.3.748

Abstract

Five samples of tejui n o (a dense , slight l y acid and alcoholic
beverage made with maize) from Guadalajara, Jalisco (Mexico) were
studied in order to investigate some of the microbiological and
chemical aspects related to i ts elaboration and fermentation.
Three of these samples corresponded to the final product ready for
sale, from which only 10 isolates were obtained , further determined
as Saccha~omvce~ ce~evi~iae . The othe r two sampl es were submi!
ted to microbial and gas chromatog raphy analys i s in each stage
of the process of elaboration and fermentation; during this
process the most abundant microorganisms were 5. ce~evi~iae (42
isolates) and ~eo~~ichum candidum (37 isolates). The cha n ges in
concentration of lactic acid, ethanol, and acet i c acid , as well
as pH, were also determined , with average values in the f i nal pro
duct of 0 .36, 0.75 , 0.127 (g/100 ml), and 3 . 5, respect ively. Theresults
showed some similarities between tejui no and some indi genous
opaque maize beers of the world, such as . munku~o of Zambia,
and &o;a of Turkey and other Balkan countries .

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How to Cite

Lappe, P., Ulloa, M., & Gómez, J. (2016). Microbial and chromatographic study of Tejuino from Jalisco, Mexico. Scientia Fungorum, 3(5), 181–203. https://doi.org/10.33885/sf.1989.3.748

Issue

No. 5 (1989): RMM núm. 5 1989

Section

Original papers

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