cultural origin“pulque, an alcoholic beverage produced from the fermented sap of several species of maguey plants (Agavaceae; Fig. 1) is hypothesized to have been used as a dietary supplement and risk-buffering food in ancient Teotihuacan (150 B.C. to A.D. 650).”
pulque → was used as → dietary supplement and risk-buffering food
process mechanism“Includes chapters on maguey cultivation and pulque production, maguey fiber processing and spinning, and the archaeological implications of the available ethnographic and historic information about maguey utilization.”
maguey → is used for → pulque production
cultural origin“all of which have special connections to Mexican history and culture”
tequila, mezcal, bacanora, raicilla, and pulque → connected to → Mexican history and culture
bacterial diversity“Sequenced clones identified as Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, and Hafnia alvei, were detected for the first time in pulque.”
pulque → contains → Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, Hafnia alvei
