1

FERMENTATION AS BASE OF MEXICAN CULTURE

By: Sierra Hernndez Karen Susana

English level I Mnica Jazmn Contreras Partida

Irapuato, Gto., October 5th 2011

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

Introduction
In the present work is a tour of the different drinks from our country. Here is a brief overview of the typical drinks of Mexico. Like the wide variety of traditional Mexican cuisine, the country has a wide diversity of beverages, many of which are of common use and consumption, although some others are preparing for dates and special occasions. Traditional Mexican drinks represent, in many cases, regions and communities, and are part of the gastronomic culture of the vast national territory of Mexico. The corn and fermentation are key ingredients and processes for preparing traditional Mexican drinks, many of them related to modern indigenous cultures. And as many pre-Hispanic cultures. In our country, from pre-Hispanic times, fermented foods and beverages have been important as food for daily consumption as well as numerous ceremonial elements of indigenous groups. The tradition is alive and is preserved until the present time, the degree of being consumed not only by ethnic groups, but also for all kinds of people. Fermented beverages of Mexico, along with some foods are more than 200, however, it is estimated that only 12 have been studied in depth. In the list of Mexico's indigenous traditional drinks are most popular with some fermentation and therefore with varying degrees of alcohol. But not all drinks are for alcohol consumption, there are also for the whole family. Some of the most popular beverages or representative of several corners and regions of Mexico, both alcoholic and non alcoholic, you can find pozol, tejuino, tepache, tibicos, pulque, tuba, colonche, tequila, mezcal, sotol, charanda, liqueurs of fruits and seeds, among many others.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

Background
Of the various fields of study that covers biotechnology, related to the fermentation industries represents the most economically significant and its development has been supported by the extensive progress of scientific knowledge. Fermentation industry, initially based on empirical practices, even before they knew the intimate cause of the processes, was enriched by the discovery of the role of microorganisms and their mechanisms of action and regulation. From basic research of Pasteur in the nineteenth century, fermentation industries are developed on more solid foundations that have increased over the years, better known as the behavior of microorganisms and their biochemical and physiological versatility. The knowledge of their genetic heritage and how to modify or manipulate, has opened new avenues for production processes. The development of industrial processes at the global level has been awesome from the 40 that raises the so-called Age of Antibiotics. From that date the introduction of extensive scientific knowledge in biotechnology developments, especially in microbiology, biochemistry, genetics and bioengineering have allowed the progress of the fermentation industries in advanced countries. In Mexico, the fermentation industry has developed along different paths. The traditional fermentation is the primary basis for the development of the industry. Mexican beverage obtained by fermentation Pulque Pozol Tejuino Tepache Tibioticos Tuba Colonche

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

Justification
Today it is common consumption of fermented products whether national or foreign. But few people know with certainty, the processes involved in obtaining it. The intention of this work is to demonstrate the wealth of products based on fermentations obtained in Mexico and how these have been crucial for a long time.

General Objective
Make known the importance of traditional fermentation processes in Mexico. Show some processing procedures, the most significant.

Materials and Methods

In the present study will be released only some of the typical fermentation bioprocesses in Mexico.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

PULQUE

Extraction The magic of pulque begins at the maguey, a cactus plant that lives in halfdesert, with little rain. Reaches maturity between eight and twelve years and blooms only once, dying shortly afterwards. In his wide and protected leaves, called pencas, are stored the nutritional substances that allow it to survive in a hostile environment with little water. People who are in charge of extracting the maguey mead are called "tlachiqueros" who use an instrument called acocote, then with a metal scraper it remove the deposit layer to clean the pore and thus occur again in the afternoon mead. This liquid is a refreshing drink and nutritional, sweet and a delicious flavor, but in a few hours begins to ferment and turn white while is some amount of alcohol. Seed culture To elaborate the pulque first have to make a seed, which is a considerable amount of mead is left to ferment for three days in a tub of pinewood then adding more mead and left for two months until it gets a consistency thick, seed once it is ready as a concentrate to be mixed with honey water again. Reaction of pulque So active is the drink that when the seed is incorporated new mead starts the boiling process producing a foam and its color becomes whiter. To enjoy Once the pulque is ready you can drink alone, or with soda or is incorporated fruit flavors, this drink lasts only three days, because the fermentation process never ends and gradually be getting more bitter and a thicker consistency.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

POZOL Pozol is a fermented maize meal and be diluted with water to produce a white suspension, which is consumed as a refreshing beverage and nutritious. You can add to the drink salt and ground chile, sugar or honey according to taste or its intended purposes. The pozol is consumed during meals or as a refresher at any time of day. The indigenous people of Chiapas or other Southeastern states run like provision before beginning a trip or before starting their workday. Preparation To obtain pozol preparing a corn dough, following the same procedure used for the preparation of tortillas. Let us see what this. The corn is boiled in lime water to approximately 10%. The cooked corn, called nixtamal, is drained and washed with clean water. The clean nixtamal is ground in grinder until the dough with which balls are become involved in banana leaves to retain moisture. In this way, let stand for several days for fermentation takes place. Depending on the time that it takes place, will vary the taste of the final product.
Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

Pozol is a a better food than the unfermented corn, as among the microorganisms responsible for fermentation there are some atmospheric nitrogen fixers, such as Agrobacterium azotophilum, and others that give aroma and flavor, such as Saccharomyces cerevisiae, which are those who produce alcohol, and others that are acid producers, which help to impart the flavor. Pozol is a food that is conserved old wisdom of the prehispanic people, for transforming corn in pozol helping to preserve and improve its taste and nutritional properties, and this because of the nitrogen fixation air that made some of the specialized bacteria that contains the pozol.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

TEJUINO The tejuino (delicacy of the Gods Huichol) is a refreshing drink based on fermented maize and sweet reed from the West region of Mexico. It is drunk with lemon, salt and chili piquin, is bittersweet and a low degree of alcohol. The tejuino is offered by street vendors in towns and cities in the region. Originally from the Pearl of the West, this drink is extremely refreshing and is one of the oldest in Mexican culinary tradition. Sometimes we add lemon snow that makes it much richer in warm weather. There are two recognized types: tejuino and tesguino. The tejuino may or may not have some fermentation is not stronger than tepache, while the maximum tesgino is fermented to produce alcohol. Part of their preparation consists of cook the corn to make nixtamal, then ground in a mill obtain a dough which is then diluted with water, it is cooked with brown sugar and other ingredients, resulting in a caramel-like jam to which then adds finely chopped ice, salt and lemon juice served in a glass to enjoy its unique flavor and delicious. The Recipe Its preparation is varied according to the place where prepare. Over time it has been been adding other ingredients like lemon snow, but the traditional way to prepare is the following: Ingredients:

1 kilo of mass of corn 1 kilo of Brown sugar. 3 liters of water. 2 lemons. A Little bit of salt. Crushed ice.

Preparation Boil the water with the brown sugar until it is undone. Apart and in a little water, grind the mass into a blender and add this to the boiling water. To form an atole and when it is almost cold, squeeze the lemons. Let stand 2 or 3 days until it ferments, preferably in a clay pot covered with a clean blanket. The result is a thick atole with its characteristic color. Finally, fermented atole served with chopped ice, lemon juice and salt and empty a fret to another several times to mix well.
Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

TEPACHE The Tepache is light and refreshing drink traditional Mexico. In the past was preparing with corn, but today is more frequent use fruits like pineapple, apple and orange. There are many formulas and recipes for preparing the tepache, basically: The peel, pulp and fruit juice is a good place to ferment at room temperature "20 to 30 C." one, two or three days in water with cane sugar without lid wooden barrels called "tepacheras" which are covered with cheese cloth. If left to ferment for longer, becomes an alcoholic beverage and then vinegar. Microorganisms associated with the product include Bacillus sutbtilis, insconspicnat, Saccharomyces cerevisiae and Candida queretana (Aidoo, 1986). These organisms reside in the rind and pulp of ripe fruit (which is why we prefer fruit not treated with antifungals) Although the strains may differ from one location to another, because each site has its own microbiota in the environment. Depending on the time that is left to ferment, temperature and amount of candy is the degree of alcohol, but not normally consumed as a beverage intoxicating.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

10

Ingredientes: The peel of a big pineapple. 3 liters of water, 600 gr. Of Brown sugar Cinnamon 3 cloves

Wash the pineapple and cut away the stem and then slice the peel cut into medium pieces. Place the peel into pieces into a large bowl (if clay is best) and add 2 liters of water, brown sugar, cinnamon and cloves. Cover and let stand in a warm place for 48 hours. Strain the resulting liquid (the Tepache) and add 1 liter of water and 1 / 2 optional beer, let stand another 12 hours. Strain and add 3 quarts of water. Serve with ice cubes.

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez

11

Expectations
Is hoped that with this project can stay clearer, as are carried out these fermentation processes, as well as their economic importance in our country.

Conclusion
With this work it could see further such as fermentation process carried out so simple, but with a sufficient cultural and economic value in Mexico. It was also noted its importance as biochemical and biotechnological bioprocesses and certain microorganisms in each process.

References
http://andanzasporelturismo.wordpress.com/2010/02/25/bebidas-tipicas-de-mexico/. Consulted October 4th 16:35 hrs http://www.colegionacional.org.mx/SACSCMS/XStatic/colegionacional/template/pdf/1991/07%20 -%20Carlos%20CasasCampillo_%20Alternativas%20de%20la%20industria%20de%20fermentaciones%20en%20Mexico. pdf Consulted October 4th 18:25 hrs http://portal.veracruz.gob.mx/portal/page?_pageid=2547,4492356&_dad=portal&_schema=PORT AL Consulted October 4th 19:12 hrs http://bibliotecadigital.ilce.edu.mx/sites/ciencia/volumen1/ciencia2/51/htm/sec_9.html Consulted October 4th 19:28 hrs http://www.guadalajaraguadalajara.com/paginas.php?id=90 Consulted October 5th 18:35 hrs http://www.nutribiota.net/blog/blog5.php/el-tepache-o-fuerte-de-pina Consulted October 4th 19:20 hrs

Fermentation as base of Mexican Culture Karen Susana Sierra Hernndez