Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages
Martha L. Cázares-Vásquez,
Raúl Rodríguez-Herrera,
Cristóbal N. Aguilar-González,
Aidé Sáenz-Galindo,
José Fernando Solanilla-Duque,
Juan Carlos Contreras-Esquivel,
Adriana C. Flores-Gallegos
Affiliations
Martha L. Cázares-Vásquez
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
Raúl Rodríguez-Herrera
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
Cristóbal N. Aguilar-González
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
Aidé Sáenz-Galindo
Organic Chemistry Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
José Fernando Solanilla-Duque
Agroindustrial Engineering Department, School of Agrarian Sciencies, Universidad del Cauca, Popayán 190002, Colombia
Juan Carlos Contreras-Esquivel
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
Adriana C. Flores-Gallegos
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and Ing. José Cárdenas Valdés s/n Colonia República Saltillo, Saltillo 25280, Mexico
Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc, Lactobacillus, Lactiplantibacillus, Pediococcus, Pichia, Rhodotorula, Saccharomycodes, Schizosaccharomyces, and Sphingomonas, which have been reported in the microbiota of traditional fermented beverages. Dextran, levan, glucan, gellan, and cellulose, among others, are EPS produced by these genera. Extracellular biopolymers are responsible for contributing to specific characteristics to fermented products, such as modifying their organoleptic properties or contributing to biological activities. However, EPS can be easily found in the dairy industry, where they affect rheological properties in products such as yogurt or cheese, among others. Over the years, LAB has been recognized as good starter strains in spontaneous fermentation, as they can contribute beneficial properties to the final product in conjunction with yeasts. To the best our knowledge, several articles have reported that the EPS produced by LAB and yeasts possess many both biological and technological properties that can be influenced by many factors in which fermentation occurs. Therefore, this review presents traditional Mexican fermented beverages (tavern, tuba, sotol, and aguamiel) and relates them to the microbial EPS, which affect biological and techno-functional activities.
