Mycobiota of the tibi grains used to ferment pulque in Mexico
DOI:
https://doi.org/10.33885/sf.1994.3.817Keywords:
Pulque, tibi grains, yeasts, fermentationAbstract
A different manner of fermenting the sap of Agave to get pulque in Mexico, which is by inoculating it
with tibi grains, is herein first reported. From such grains, which are microbiogloeae made up of a
polysaccharide matrix containing bacteria and yeas!s in symbiosis, as well as from the fe rmented liqu id
or pulque, 14 yeasts isolates were obtained and identified as the following species: Candida valido (3),
Pichia membranaefaciens ( 4), and Saccharomyces cerevisiae race capensis (T). The two former species
had already been regularly fo und in pulque from different localities of Mexico, as well as in the tibi
grains used as a starter cul!ure to fennent other sugary solutions to prepare"tepache"" and "vinagre de
tibicos~ (respectively, slightly alcoholic beverage and vinegar prepared from fruit juices inoculated with
the so called sugary kefir grains or tibi grnins). The race caperuis of S. cerevisiae is registered for !he
first time for pulque. but not so the typical species, which is an essential microbial elemelll of both the
alcoholic beverage and 1ibi grains.
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