Maize (<i>Zea mays</i> L.) constitute the most important crop for the mexican diet, it was the basic grain for the ancient pre-hispanic cultures settled in Mexico. These cultures developed the nixtamalization process, which involves the steps of cooking of corn grains with lime (Calcium oxide), followed by a milling process to obtain the maize dough used for the elaboration of tortillas and other mexican traditional dishes. The corn grains or the maize dough have been used by different local ethnic groups to elaborate a variety of traditional fermented beverages, by applying different elaboration processes and by mixing different ingredients, and they have been consumed in Mexico since ancient times. “Tejuino", "tesgüino", "pozol", "tejate" and “atole agrio” are the principal fermented beverages produced from corn in Mexico. This review is focussed in the diversity of the processes involved in the elaboration of these traditional beverages, as well as their chemical composition and their microbial diversity, which determine their functional properties for the health of consumers.

Mexican traditional fermentations from corn (<i>Zea mays)</i>: An overview

ACS Spring Meeting 2021

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Mexican traditional fermentations from corn (Zea mays): An overview