Description
Pozole is a traditional Mesoamerican stew made from nixtamalized corn that undergoes lactic acid fermentation to develop a mild sour flavor and enhanced digestibility.
Technical
During fermentation, lactic acid bacteria (e.g., Lactobacillus, Pediococcus, Weissella) metabolize corn sugars to produce lactic and acetic acids, lowering the pH to 4.5–5.0. This acidification not only imparts a characteristic tang but also inhibits spoilage organisms. Concurrently, yeasts such as Saccharomyces and Candida generate trace ethanol and a suite of volatile esters and aldehydes that contribute to the aroma profile.
Science
Primary Reaction
lactic acid fermentation of corn sugars
Sensory Profile
Aroma ()
mild sourearthycitrushints of fruitwarm
Origin & History
Civilization
Mesoamerican indigenous peoples
Era