Find in Library

This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial <i>Tejuino</i> beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard methods, and volatile compounds are determined by solid-phase microextraction. Overall, the physicochemical composition and microbiological quality are higher for artisanal <i>Tejuino</i> (<i>p</i> < 0.05). The pH values were 3.20 and 3.62, and 0.76 and 0.46 meq of lactic acid for artisanal and commercial <i>Tejuino</i>, respectively. With volatile compounds analyzed, esters, benzenes, and aldehydes were predominant; meanwhile, ethanol was a volatile compound with the highest concentration for all samples. <i>Saccharomyces cerevisiae</i> and <i>Limosilactobacillus fermentum</i> were identified in artisanal <i>Tejuino</i>; yeasts of the <i>Pichia</i> genera and <i>Lactiplantibacillus plantarum</i>, for commercial <i>Tejuino</i>, and <i>Enterococcus</i> genus were identified in both samples. The characterization of both types of <i>Tejuino</i> allows us to update the information available on this important Mexican beverage. In addition, the isolation of lactic acid bacteria, as representative bacteria of both drinks, offers an area of opportunity to know the potential functionality of these bacteria in traditional fermented products.