Pulque | List of Frontiers open access articles

Review

Published on 30 Jun 2016

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

in Food Microbiology

Adelfo Escalante
David R. López Soto
Judith E. Velázquez Gutiérrez
Martha Giles-Gómez
Francisco Bolívar
Agustín López-Munguía

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01026

95,444 views
130 citations

Original Research

Published on 08 Sep 2020

Morphological Diversity and Genetic Relationships in Pulque Production Agaves in Tlaxcala, Mexico, by Means of Unsupervised Learning and Gene Sequencing Analysis

in Plant Systematics and Evolution

Laura Trejo
Miguel Reyes
Daniela Cortés-Toto
Elvira Romano-Grande
Lizbeth L. Muñoz-Camacho

Frontiers in Plant Science

doi 10.3389/fpls.2020.524812

7,715 views
21 citations

Review

Published on 02 Jul 2021

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

in Sustainable Food Processing

Dulce Gabriela Valdivieso Solís
Carlota Amadea Vargas Escamilla
Nayeli Mondragón Contreras
Gustavo Adolfo Galván Valle
Martha Gilés-Gómez
Francisco Bolívar
Adelfo Escalante

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.678168

27,282 views
25 citations

Original Research

Published on 12 Sep 2023

Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications

in Food Microbiology

Yesica Ruiz-Ramírez
Rogelio Valadez-Blanco
Concepción Calderón-García
Michael Leonidas Chikindas
Edith Ponce-Alquicira

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1241581

8,421 views
13 citations

Original Research

Published on 08 Oct 2020

Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime

in Food Chemistry

Ibeth Peralta-García
Fernando González-Muñoz
Rodríguez-Alegría María Elena
Alejandro Sánchez-Flores
Agustín López Munguía

Frontiers in Nutrition

doi 10.3389/fnut.2020.566950

9,460 views
29 citations

Original Research

Published on 01 Feb 2023

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo

in Sustainable Food Processing

César Iván Ojeda-Linares
Mariana Vallejo
Alejandro Casas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1067598

14,103 views
8 citations

Articles

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

Morphological Diversity and Genetic Relationships in Pulque Production Agaves in Tlaxcala, Mexico, by Means of Unsupervised Learning and Gene Sequencing Analysis

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications

Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo