Cited by 84Probiotics and Fermented FoodsFermentation and Sensory AnalysisReproductive tract infections research

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Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

Escalante, Adelfo, Elena RodrÃguez, MarÃa, MartÃnez, Alfredo, LÃ³pez-MunguÃa, AgustÃn, BolÃvar, Francisco, Gosset, Guillermo·2004·FEMS Microbiology Letters

DOI 10.1111/j.1574-6968.2004.tb09599.x

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Abstract

The bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, was studied in 16S rDNA clone libraries from three pulque samples. 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. Identity of 16S rDNA sequenced clones showed that bacterial diversity present among pulque samples is dominated by Lactobacillus species (80.97%). Seventy-eight clones exhibited less than 95% of relatedness to NCBI database sequences, which may indicate the presence of new species in pulque samples.

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Characterization of Bacterial Diversity in Aguamiel and Two Types of Pulque from the Zacatlán Region, México
Huezo-Sánchez, A. R., Ortega-Rodríguez, E. M., Pérez‐Armendáriz, B., & El-Kassis, E. G. (2023) · Fermentation · doi:10.3390/fermentation9060564 · Cited by 8
“According to several studies on the microbiology of pulque, the presence of Lactobacillus spp., Leuconostoc spp., and Zymomonas is considered essential during fermentation [7,19].”
BackgroundResultInfluential
Draft Genome Sequence of Leuconostoc mesenteroides P45 Isolated from Pulque, a Traditional Mexican Alcoholic Fermented Beverage
Riveros-Mckay, F., Campos, I., Gilés-Gómez, M., Bolívar, F. G., & Escalante, A. (2014) · Genome Announcements · doi:10.1128/genomea.01130-14 · Cited by 8
“Studies on the microbiology of aguamiel and pulque showed the presence of a complex microbial diversity of bacteria and yeasts (2, 3), demonstrating that Leuconostoc species such as L.”
Background
Bioactivity, Benefits and Safety of Traditional and Ethnic Foods
Bovell‐Benjamin, A. C. (2010) · Elsevier eBooks · doi:10.1016/b978-0-12-374845-4.00022-9 · Cited by 8
Isolation and identification of Lactobacillus species from gut microbiota of Aegiale hesperiaris (Lepidoptera: Hesperiidae) larvae
Herrera-Cardoso, E. D., Tapia-Cervantes, K. A., Cepeda–Negrete, J., Gutiérrez‐Vargas, S., & León‐Galván, M. F. (2025) · FEMS Microbiology Letters · doi:10.1093/femsle/fnaf015 · Cited by 7
Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production
Figueroa, L. M., Ramírez‐Jiménez, A. K., Senés‐Guerrero, C., Santacruz, A., Pacheco, A., & Gutierrez-Uribe, J. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109862 · Cited by 7
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Paramithiotis, S., Patra, J. K., Kotseridis, Y., & Dimopoulou, M. (2024) · Fermentation · doi:10.3390/fermentation10010057 · Cited by 8
Evaluating the temporal stability of the core microbiota in traditional Mexican pulque fermentation
Astudillo-Melgar, F., Hernández‐Chávez, G., Rodríguez-Alegría, M. E., Ochoa‐Leyva, A., López-Munguı́a, A., & Escalante, A. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107306 · Cited by 5
Caracterización fisicoquímica, microbiológica y organoléptica del aguamiel y pulque del Alto Mezquital, Hidalgo
Mendoza, C. M., Cruz, E. I. R., & Jahuey, M. V. (2023) · Agricultura Sociedad y Desarrollo · doi:10.22231/asyd.v19i4.1412 · Cited by 5
Mexican traditional alcoholic beverages: Production process, history, economy, social, and scientific importance
Lappe-Oliveras, P., Fernández, R. A., Valadez-Blanco, R., Martínez-Monterrosa, Á., Linares, C. I. O., Moreno-Terrazas, R., Huerta‐Beristain, G., Astudillo-Melgar, F., Montesinos, M. S. F., Gilés-Gómez, M., et al. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13322-0.00005-8 · Cited by 5
Agave (Agave americana)
Hackman, D. A., Giese, N., Markowitz, J. S., McLean, A., Ottariano, S. G., Tonelli, C., Weissner, W., Welch, S., & Ulbricht, C. E. (2006) · Journal of Herbal Pharmacotherapy · doi:10.1080/j157v06n02_09 · Cited by 5
Exploring Exopolysaccharides Produced in Indigenous Mexican Fermented Beverages and Their Biotechnological Applications
Oviedo-León, J. F., Higuera, A. R., Yáñez‐Fernández, J., Hernández‐Sánchez, H., & Castro-Rodríguez, D. C. (2025) · Fermentation · doi:10.3390/fermentation11080463 · Cited by 4
A Semi-Continuous Fermentation Process for Pulque Production Using Microfiltration-Sterilized Aguamiel and Aseptic Conditions to Standardize the Overall Quality of the Beverage
Calderón-García, C., Guadarrama-Mendoza, P. C., Ponce‐Alquicira, E., Escalante, A., Ruiz-Ramírez, Y., & Valadez-Blanco, R. (2024) · Fermentation · doi:10.3390/fermentation10070342 · Cited by 4
“Fermentable sugars (g/L) 1.9 ± 0.02 0.5–1.2 [ 23] 4.8 [28] 1 The mean ± standard deviation ( n = 3) are presented.”
Influential
Agave pulquero (Agave salmiana), socio-economic and agro-ecological importance and its development perspectives: a literature review
Blas-Yáñez, S., & Thomé‐Ortiz, H. (2021) · Ciência Rural · doi:10.1590/0103-8478cr20200441 · Cited by 4
Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis
Gilés-Gómez, M., Huerta, X. M., Pastelin‐Palacios, R., López-Macías, C. I. R., Montesinos, M. S. F., Astudillo-Melgar, F., & Escalante, A. (2024) · Microorganisms · doi:10.3390/microorganisms12081652 · Cited by 3
“Further studies have led to the detection of a great diversity of lactic acid bacteria (LAB) in aguamiel and pulque [5,6].”
Pulque: Beverage Transcending Historical Boundaries
Rodríguez-Vera, D., Pérez, R. R., Arciniega-Martínez, I. M., Soriano-Ursua, M. A., Reséndiz‐Albor, A. A., Magdaleno-Durán, F., García‐Machorro, J., & Morales‐González, J. A. (2025) · Histories · doi:10.3390/histories5030041 · Cited by 3
“We concur with Escalante et al. (Escalante et al. 2004) that pulque is produced in an artisanal manner using traditional techniques, avoiding the addition of chemicals, additives, or other organic components.”
Influential
Microbial polysaccharide engineering: the role of LAB-derived EPS in fermented food innovation and nutritional enhancement
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“There has been evidence of a high level of LAB in pulque and aguamiel samples from various geographic locations, mostly made up of Leuconostoc and Lactobacillus species (Escalante et al., 2004).”
Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method
Ojeda-Linares, C. I., Casas, A., Severiano‐Pérez, P., Sandoval-Velasco, M., García-Rodríguez, Y. M., & Espinosa-García, F. J. (2025) · Fermentation · doi:10.3390/fermentation11050275 · Cited by 3
“This compound was significantly more abundant in wild fermentation samples ( p 0.05), consistent with findings from spontaneous pulque fermentations where more diverse yeast communities resulted in richer aromatic profiles but also lower alcohol content [52,53].”
Influential
Aguamiel y pulque: más que bebidas tradicionales
Morales, J. M. V., Vargas-Hernández, M., Dector, A., & Amaya-Cruz, D. M. (2024) · Perspectivas de la Ciencia y la Tecnología · doi:10.61820/pct.v7i12.1117 · Cited by 3
“Para determinar si se trata de un pulque fresco o maduro, es decir, precisar el grado de fer-mentación, se adopta como criterio el desarrollo de la viscosidad gracias a la síntesis de exopolisacáridos ( eps ) [ 7 ].”
Background
Resistance and Biofilm Production Profile of Potential Isolated from Kpètè-Kpètè Used to Produce Traditional Fermented Beer
N’tcha, C., Sina, H., Bourobou, D. N., Hoteyi, S. M. I., Boya, B., Agnimonhan, R., Mavoungou, J. F., Adjanohoun, A., Babalola, O. O., & Baba‐Moussa, L. (2023) · Microorganisms · doi:10.3390/microorganisms11081939 · Cited by 2
“These strains have also been isolated in other traditional beers prepared from raw materials, such as rice for Chicha, a Brazilian fermented drink [36], and cactus juice for pulque, a Mexican alcoholic beverage [37].”
Bioactivity, benefits, and safety of traditional and ethnic foods
Bovell‐Benjamin, A. C. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-816011-4.00030-6 · Cited by 1
Aislamiento de bacterias ácido lácticas con potencial probiótico de alimentos fermentados típicos de México: una revisión
Santander-Cortés, A. I., & Castro‐Rosas, J. (2024) · PÄDI Boletín Científico de Ciencias Básicas e Ingenierías del ICBI · doi:10.29057/icbi.v11i22.11072 · Cited by 1
Microorganismos asociados al aguamiel en el agave pulquero en Hidalgo, México
Silva-López, N. L., Martínez-Hernández, S., & Figueredo-Urbina, C. J. (2025) · PÄDI Boletín Científico de Ciencias Básicas e Ingenierías del ICBI · doi:10.29057/icbi.v12i24.12206 · Cited by 1
Novel D-Galactose Isomerases from Lactobacillus Strains Isolated from the Sweet Sap of Agave atrovirens
Hernández-Arroyo, M. M., Plascencia-Espinosa, M. Á., Hidalgo-Lara, M. E., Tinajero‐Trejo, M., Méndez-Merino, E., & Trejo-Estrada, S. R. (2018) · American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology · doi:10.3844/ajbbsp.2018.272.284 · Cited by 1
“The main sugars identified in aguamiel are glucose, sucrose, fructose and several pentoses (Escalante et al., 2004; Hernández-Salas et al., 2009; Gómez-Aldapa et al., 2012).”
Background
Probiotics as a Food Supplement: What are they and how do they Work?
(2023) · Journal of Nutrition Food Science and Technology · doi:10.47485/2834-7854.1032 · Cited by 1
Microbiological characterization and quantification of ethanol in pulque, a tradicional Mexican alcoholic fermented beverage
Cervantes‐Contreras, M., & Pedroza-Rodríguez, A. M. (2008) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2008.07.1780
Cereal‐based and Other Fermented Drinks of Asia, Africa and Central/South America
Buglass, A. J. (2010) · doi:10.1002/9780470976524.ch10
Other Sources of Sugar
(2012) · Royal Society of Chemistry eBooks · doi:10.1039/9781849731614-00323
Managing Yeast Communities: Traditional Knowledge in the Preservation of Fermented Beverages
Ojeda-Linares, C. I., Lappe-Oliveras, P., & Espindola, M. A. (2025) · Springer eBooks · doi:10.1007/978-3-031-64203-6_94-1
Pulque: More than an Alcoholic Beverage – History, Native Microbiota, Fermentation Process and Its Potential Health Benefits
Gómez‐Pliego, R., Espinosa‐Raya, J., Temis-Cortina, J. A., & Fernández-Bernal, J. A. (2025) · Food science and nutrition · doi:10.5772/intechopen.1013536
Harnessing brewery wastewater for biohydrogen production: Effect of inoculation using WWTP sludge and self-fermentation without pH controlPreprint
Telles, N. L. D. S., Peiter, F. S., Chaves, T. C., & de Amorim, E. L. C. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6661388
Agave Species Influence the Taxonomic and Predicted Functional Structure of Traditional Pulque Inoculum Microbiomes
Méndez-Marcial, G., Carrillo-Salazar, J. A., Miranda-Carrazco, A., & Hernández‐Rodríguez, M. (2026) · Fermentation · doi:10.3390/fermentation12090419

Authors: Escalante, A., Elena RodrÃguez, M., MartÃnez, A., LÃ³pez-MunguÃa, A., BolÃvar, F., & Gosset, G.
Affiliations: Universidad Nacional Autónoma de México (MX)
Corresponding author: Gosset, Guillermo
ORCID: Escalante, Adelfo
Gosset, Guillermo
Venue: FEMS Microbiology Letters
Publisher: Oxford University Press (OUP)
Published: 2004-06
Volume: 235
Issue: 2
Pages: 273-279
ISSN: 0378-1097 (ISSN-L)
1574-6968
DOI: 10.1111/j.1574-6968.2004.tb09599.x
OpenAlex: W4242339137
Cited by: 84
References: 17
Citations by year: 2026: 3 · 2025: 9 · 2024: 6 · 2023: 5 · 2022: 5 · 2021: 5 · 2020: 4 · 2019: 5 · 2018: 4 · 2017: 3 · 2016: 4 · 2015: 6 · 2014: 4 · 2013: 1 · 2012: 4
FWCI: 1.57
Type: journal article
Language: en
Open access: closed
Locations: FEMS Microbiology Letters (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords: pulque, fermented beverages, bacterial diversity, Lactobacillus, Lactobacillus kefir, Lactobacillus acetotolerans, Lactobacillus plantarum, Leuconostoc pseudomesenteroides, Gluconobacter oxydans, Hafnia alvei, Flavobacterium johnsoniae, Microbacterium arborescens, novel bacterial species

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Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

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