Exploring Exopolysaccharides Produced in Indigenous Mexican Fermented Beverages and Their Biotechnological Applications

Indigenous Mexican fermented beverages, such as pulque, colonche, tepache, and water kefir, are pillars of the country’s cultural and gastronomic heritage. Their sensory attributes and health-promoting properties arise from complex microbial consortia, in which lactic acid bacteria (LAB), mainly <i>...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Julián Fernando Oviedo-León, Abril Ramírez Higuera, Jorge Yáñez-Fernández, Humberto Hernández-Sánchez, Diana C. Castro-Rodríguez
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-08-01
coleção:	Fermentation
Assuntos:	dextran EPS lactic acid bacteria prebiotics tibicos traditional fermented beverages
Acesso em linha:	https://www.mdpi.com/2311-5637/11/8/463
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!