Description
Alkaline fermentation byproduct of pulque production containing residual probiotics and enzymatic activity.
Technical
Produced during secondary fermentation of aguamiel (Agave sap) where Lactobacillus species (L. mesenteroides, L. plantarum) continue metabolizing residual sugars into lactic acid while raising pH through proteolysis. Contains active amylases from native microbial flora.
Culinary Significance
Valued as tenderizing marinade base and flavor potentiator in traditional barbacoa, with enzymatic action breaking down connective tissues while alkaline pH enhances Maillard reactions.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
16°C to 25°C range
Time
10-14 days
5 days – 21 days
Equipment
Wooden tinas (traditional)Ceramic vesselsAnaerobic seals