Description
Mexican pozol is a traditional fermented beverage made from nixtamalized maize dough diluted with water and spontaneously fermented by lactic acid bacteria and yeasts.
Technical
During fermentation, endogenous amylases and microbial α‑amylases hydrolyze starch into maltose and glucose, which are then metabolized by Lactobacillus plantarum, L. fermentum, and Saccharomyces cerevisiae to produce lactic acid, acetic acid, ethanol, and CO₂. The resulting acidification lowers the pH from ~6.5 to 4.0–4.2, creating a sour, stable drink while inhibiting spoilage organisms. The process is driven by a delicate balance of temperature, time, and microbial community dynamics.
Science
Primary Reaction
Starch → Maltose/Glucose → Lactic Acid + Acetic Acid + Ethanol + CO₂
Sensory Profile
Aroma ()