medigraphic.com
ISSN 2395-8723 (Electronic)
ISSN 1405-888X (Print)
TIP Revista Especializada en Ciencias Químico-Biológicas

2022, Number 1

<< Back Next >>

TIP Rev Esp Cienc Quim Biol 2022; 25 (1)

Probiotics present in Mexican fermented beverages

Cerero-Calvo C, Sánchez-Medina MA, Pérez-Santiago AD, Matías-Pérez D, García-Montalvo IA

Language: Spanish
References: 75
Page: 1-13
PDF size: 304.89 Kb.


ABSTRACT

In Mexico, a wide variety of fermented beverages have been produced since pre-Hispanic times, which are currently considered traditional and although their content has been scarcely investigated, there are studies that report their beneficial effects on consumer health due not only to the presence and microbial/probiotic action, but also to that of multiple compounds of biological importance. The objective of this review is to highlight the information available on four selected beverages, the probiotics present in them, their mechanism of action and their possible applications in human health; therefore, scientific information on probiotics was compiled, available in databases such as: Pubmed, Science Direct, Web of Science, SciELO, Redalyc, Dialnet, Springer and Google Scholar. In conclusion, more studies and clinical trials in humans are necessary to support its biomedical application in some pathologies that affect public health.


REFERENCES

  1. Agerholm-Larsen, L., Raben, A., Haulrik, N., Hansen, A. S.,Manders, M. & Astrup, A. (2000). Effect of 8 week intakeof probiotic milk products on risk factors for cardiovasculardiseases. Eur. J. Clin. Nutr., 54(4), 288-297. https://doi.org/10.1038/sj.ejcn.1600937. PMID: 10745279.

  2. Ampe, F., ben Omar, N., Moizan, C., Wacher, C. & Guyot, J.P. (1999). Polyphasic study of the spatial distribution ofmicroorganisms in mexican pozol, a fermented maize dough,demonstrates the need for cultivation-independent methodsto investigate traditional fermentations. Appl. Environ.Microbiol., 65(12), 5464-5473. https://doi.org/10.1128/AEM.65.12.5464-5473.1999.

  3. Astudillo-Melgar, F., Ochoa-Leyva, A., Utrilla, J. & Huerta-Beristain, G. (2019). Bacterial diversity and populationdynamics during the fermentation of palm wine fromGuerrero Mexico. Front. Microbiol., 10, 531. https://doi.org/10.3389/fmicb.2019.00531.

  4. Azad, M. A. K., Sarker, M. & Wan, D. (2018). Immunomodulatoryeffects of probiotics on cytokine profiles. Biomed. Res. Int.,23, 8063647. https://doi.org/10.1155/2018/8063647.

  5. Bovell-Benjamin, A. C. (2010). Bioactivity, benefits and safetyof traditional and ethnic foods. In Ensuring global foodsafety, 363-382. Cambridge, MA: Academic Press. https://doi.org/10.1016/B978-0-12-374845-4.00022-9.

  6. Cabrera-Cao, Y. & Fadragas-Fernández, A. (2005). Probióticosy salud: una reflexión necesaria. Rev. Cuba Med. Gen.Integr., 21, 3-4. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0864- 21252005000300028.

  7. Cárdenas-Perea, M. E., Cruz y López, O. R., Gándara-Ramírez, J.L. & Pérez-Hernández, M. A. (2014). Factores de virulenciabacteriana: la “inteligencia” de las bacterias. Elementos,94, 35-43. https://elementos.buap.mx/directus/storage/uploads/00000001145.pdf.

  8. Castro-Rodríguez, D. C., Reyes-Castro, L. A., Vega, C. C.,Rodríguez-González, G. L., Yáñez-Fernández, J. &Zambrano, E. (2020). Leuconostoc mesenteroides subsp.mesenteroides SD23 Prevents Metabolic DysfunctionAssociated with High-Fat Diet–Induced Obesity in MaleMice. Probiotics Antimicrob. Proteins, 12(2), 505-516.https://doi.org/10.1007/s12602-019-09556-3.

  9. Cervantes-Elizarrarás, A., Cruz-Cansino, N., Ramírez-Moreno,E., Vega-Sánchez, V., Velázquez-Guadarrama, N., Zafra-Rojas, Q. & Piloni-Martini, J. (2019). In vitro probioticpotential of lactic acid bacteria isolated from aguamieland pulque and antibacterial activity against pathogens.Appl. Sci., 9(3), 601. https://doi.org/10.3390/app9030601.

  10. Chacón-Vargas, K., Torres, J., Giles-Gómez, M., Escalante, A.& Gibbons, J. G. (2020). Genomic profiling of bacterialand fungal communities and their predictive functionalityduring pulque fermentation by whole-genome shotgunsequencing. Sci. Rep., 10(1), 15115. https://doi.org/10.1038/s41598-020-71864-4.

  11. Chavarin NL, R. (2015). Adherence capability to differentcultured cell lines of Streptococcus sp. strains isolated frompozol a prehispanic mexican fermented beverage. J. Prob.Health., 3, 1. https://doi.org/10.4172/2329-8901.1000124.

  12. Pérez-Hernández, E., Chávez-Parga, M. & González-Hernández,J. C. (2016). Revisión del agave y el mezcal. Rev. Colomb.Biotecnol., 18(1), 148-164. https://doi.org/10.15446/rev.colomb.biote.v18n1.49552.

  13. Chen, W., Qing, Z., Xia, Q., Cao, W., Zhao, S. & Liu, J. (2011).Reactive oxygen species scavenging activity and dnaprotecting effect of fresh and naturally fermented coconutsap. J. Food Biochem., 35(5), 1381-1388. https://doi.org/10.1111/j.1745-4514.2010.00506.x.

  14. Corona-González, R. I., Ramos-Ibarra, J. R., Gutiérrez-González, P., Pelayo-Ortiz, C., Guatemala-Morales, G. M.& Arriola-Guevara, E. (2013). The use of response surfacemethodology to evaluate the fermentation conditions in theproduction of tepache. Rev. Mex. Ing. Quim., 12(1), 19-28.

  15. Cuvas-Limón, R. B., Nobre, C., Cruz, M., Rodríguez-Jasso,R. M., Ruiz, H. A., Loredo-Treviño, A., Texeira, J. A. &Belmares, R. (2020). Spontaneously fermented traditionalbeverages as a source of bioactive compounds: an overview.Crit. Rev. Food Sci. Nutr., 61(18), 2984-3006. https://doi.org/10.1080/10408398.2020.1791050.

  16. De la Fuente-Salcido, N. M., Castañeda-Ramírez, J. C., García-Almendárez, B. E., Bideshi, D. K., Salcedo-Hernández, R. &Barboza-Corona, J. E. (2015). Isolation and characterizationof bacteriocinogenic lactic bacteria from M-Tuba andTepache, two traditional fermented beverages in México.Food Sci. Nutr., 3(5), 434-442. https://doi.org/10.1002/fsn3.236.

  17. Del Campo-Moreno, R., Alarcón-Cavero, T., D’Auria, G.,Delgado-Palacio, S. & Ferrer-Martínez, M. (2017).Microbiota en la salud humana: técnicas de caracterizacióny transferencia. Enferm. Infecc. Microbiol. Clin., 36(4),241-245. https://doi.org/10.1016/j.eimc.2017.02.007.

  18. Djeni, T. N., Kouame, K. H., Ake, F. D. M., Amoikon, L. S.T., Dje, M. K. & Jeyaram, K. (2020). Microbial diversityand metabolite profiles of palm wine produced from threedifferent palm tree species in Côte d’Ivoire. Sci. Rep., 10,1715. https://doi.org/10.1038/s41598-020-58587-2.

  19. Elizondo, C. (2017). El tejuino , el bate y la tuba bebidasrefrescantes : símbolos que perduran de generación engeneración en el estado de Colima. Razón y Palabra, 20,92-105. https://revistarazonypalabra.org/index.php/ryp/article/view/691.

  20. Escalante, A., Rodríguez, M., Martínez, A., López-Munguía,A., Bolívar, F. & Gosset, G. (2004). Characterizationof bacterial diversity in pulque, a traditional Mexicanalcoholic fermented beverage, as determined by 16S rDNAanalysis. FEMS Microbiol. Lett., 235(2), 273-279. https://doi.org/10.1016/j.femsle.2004.04.045.

  21. Escalante, A., Giles-Gómez, M., Flores, G. E., Acuña, V. M.,Moreno-Terrazas, R., López-Munguía, A. & Lappe-Oliveras,P. (2012). Pulque fermentation. In Handbook of Plant-BasedFermented Food and Beverage Technology, Second Edition.691-704. https://doi.org/10.1201/b12055-47.

  22. Escalante, A., López-Soto, D. R., Velázquez Gutiérrez, J.E., Giles-Gómez, M., Bolívar, F. & López-Munguía, A.(2016). Pulque, a traditional mexican alcoholic fermentedbeverage: historical, microbiological, and technicalaspects. Front. Microbiol., 7, 1026. https://doi.org/10.3389/fmicb.2016.01026.

  23. Escobar-Ramírez, M. C., Jaimez-Ordaz, J., Escorza-Iglesias,V. A., Rodríguez-Serrano, G. M., Contreras-López, E.,Ramírez-Godínez, J., Castañeda-Ovando, A., Morales-Estrada, A. I., Felix-Reyes, N. & González-Olivares, L.G. (2020). Lactobacillus pentosus ABHEAU-05: an invitro digestion resistant lactic acid bacterium isolated froma traditional fermented mexican beverage. Rev. Argent.Microbiol., 52(4), 305-314. https://doi.org/10.1016/j.ram.2019.10.005.

  24. Flores-Gallegos, A. C., Vázquez-Vuelvas, O. F., López-López,L. L., Sainz-Galindo, A., Ascacio-Valdes, J. A., Aguilar,C. N. & Rodriguez-Herrera, R. (2019). Tuba, a fermentedand refreshing beverage from coconut palm sap. In Non-Alcoholic Beverages, 6, 163-184. https://doi.org/10.1016/B978-0-12-815270-6.00006-2.

  25. Flores R., E. (2003). Pozol : una bebida fermentada tradicionalde México. Cienciorama, 6, 1-6 www.cienciorama.unam.mx/a/pdf/177_cienciorama.pdf.

  26. Frias, J., Martínez-Villaluenga, C. & Peñas, E. (2017). Fermentedfoods in health promotion and disease prevention. InFermented Foods in Health and Disease Prevention. 3-20.https://doi.org/10.1016/C2014-0-01734-0.

  27. Giles-Gómez, M., Sandoval-García, J. G., Matus, V., Campos-Quintana, I., Bolívar, F. & Escalante, A. (2016). In vitro andin vivo probiotic assessment of Leuconostoc mesenteroidesP45 isolated from pulque, a Mexican traditional alcoholicbeverage. SpringerPlus, 5(1), 708. https://doi.org/10.1186/s40064-016-2370-7.

  28. González-Vázquez, R., Azaola-Espinosa, A., Mayorga-Reyes,L., Reyes-Nava, L. A., Shah, N. P. & Rivera-Espinoza, Y.(2015). Isolation, identification and partial characterizationof a Lactobacillus casei strain with bile salt hydrolaseactivity from pulque. Probiotics Antimicrobl. Proteins,7(4), 242-248. https://doi.org/10.1007/s12602-015-9202-x.

  29. Heredia-Castro, P. Y., Hernández-Mendoza, A., González-Cordova, A. & Vallejo-Córdoba, B. (2017). Bacteriocinasde bacterias ácido lácticas: mecanismos de acción yactividad antimicrobiana contra patógenos en quesos.Interciencia, 42(6), 340-346. https://www.redalyc.org/journal/339/33951621002/html/.

  30. Hernández-Oaxaca, D., López-Sánchez, R., Lozano, L.,Wacher-Rodarte, C., Segovia, L. & López Munguía, A.(2021). Diversity of Weissella confusa in pozol and itscarbohydrate metabolism. Front. Microbiol., 12, 629449.https://doi.org/10.3389/fmicb.2021.629449.

  31. Hernández-López, J. & Iwadare, M. Á. (2015). En tornoa las bebidas alcohólicas mexicanas: poder, prácticasculturales y configuraciones regionales. Cualtos,33-56. http://repositorio.cualtos.udg.mx:8080/jspui/bitstream/123456789/855/1/En_torno_a_las_bebidas_alcoholicas_mexic.pdf.

  32. Iñiguez-Palomares, C. M., Bolado-Martínez, E. & Acedo-Félix,E. (2010). Probióticos: Principios y aplicaciones prácticas.In Los alimentos Funcionales- Un nuevo reto para laindustria de alimentos, 251-292. Disponible en https://www.researchgate.net/publication/263846732_Probioticos_Principios_y_aplicaciones_practicas_Capitulo_10_En_Los_alimentos_Funcionales-_Un_nuevo_reto_para_la_industria_de_alimentos.

  33. Lacerda-Ramos, C. & Freitas-Schwan, R. (2017). Technologicaland nutritional aspects of indigenous Latin Americafermented foods. In Current Opinion in Food Science, 13,97-102. https://doi.org/10.1016/j.cofs.2017.07.001.

  34. Lappe-Oliveras, P., Moreno-Terrazas, R., Arrizón-Gaviño, J.,Herrera-Suárez, T., García-Mendoza, A. & Gschaedler-Mathis, A. (2008). Yeasts associated with the productionof Mexican alcoholic nondistilled and distilled Agavebeverages. FEMS Yeast Res., 8(7), 1037-1052. https://doi.org/10.1111/j.1567-1364.2008.00430.x.

  35. Liburdi, K., Bernini, R. & Esti, M. (2020). Chapter-6:Fermented beverages: geographical distribution andbioactive compounds with health benefits. In New andFuture Developments in Microbial Biotechnology andBioengineering, 131-151. https://doi.org/10.1016/b978-0-444-64301-8.00006-8.

  36. Manzano, C., Estupiñan, D. & Poveda, E. (2012). Efectosclínicos de los probióticos: qué dice la evidencia. Rev.Chil. Nutr., 39(1), 98-110. https://doi.org/10.4067/S0717-75182012000100010.

  37. Márquez-Villalobos, F., López-Lemus, H. L., Reyes-Escogido,M. & Ramírez-Emiliano, J. (2017). Uso de probióticos parael control de la hipercolesterolemia. Archivos de Medicina,13(2), 1–5. https://doi.org/10.3823/1371.

  38. Marsh, A. J., Hill, C., Ross, R. P. & Cotter, P. D. (2014).Fermented beverages with health-promoting potential:Past and future perspectives. Trends Food Sci. Technol.,38(2), 113-124. https://doi.org/10.1016/j.tifs.2014.05.002.

  39. Martínez-Cervantes M. A., Wong-Paz, J. E., Aguilar-Zárate, P.& Muñiz-Márquez, D. B. (2019). Valor funcional de bebidastradicionales con posible potencial prebiótico. JBCT, 13,8-14. http://www.biochemtech.uadec.mx/Articulos/No.22/ValorFuncionalBebidasTradicionales.pdf.

  40. Medina-Torres, E. A., Espinosa-Padilla, S. E., Camacho-Castillo, L. C. & Carvajal-Aguilera, K. G. (2014). El uso deprobióticos y sus beneficios sobre el sistema inmune. Rev.Educ. Bioquimica, 33(3), 77-85. http://www.facmed.unam.mx/publicaciones/ampb/numeros/2014/03/REB33(3)septiembre2014.pdf

  41. Moran, S., Robertson, K., Paradisi, F., Rai, D. K. & Murphy, C.D. (2010). Production of lipopeptides in Bacillus sp. CS93isolated from Pozol. FEMS Microbiology Letters, 304(1),69-73. https://doi.org/10.1111/j.1574-6968.2009.01882.x.

  42. Moreno-Terrazas, R., Reyes-Morales, H., Huerta-Ochoa, S.,Guerrero-Legarreta, I. & Vernon-Carter, E. J. (2001).Consumer awareness of the main sensory attributes oftepache, a traditional fermented fruit beverage. Food Sci.Technol. Int., 7(5), 411-415. https://doi.org/10.1106/BUHFKMGC-AQ4M-3RXR.

  43. Olveira, G. & González-Molero, I. (2016). An update onprobiotics, prebiotics and symbiotics in clinical nutrition.Endocrinol. Nutr., 63(9), 482-494. https://doi.org/10.1016/j.endoen.2016.10.011.

  44. Olvera, C., Santamaría, R. I., Bustos, P., Vallejo, C., Montor,J. J., Wacher, C. & Munguía, A. L. (2017). Draft genomesequence of Leuconostoc citreum CW28 isolated frompozol, a pre-hispanic fermented corn beverage. GenomeAnnouncements, 5(48),e01283-17. https://doi.org/10.1128/genomeA.01283-17.

  45. Pérez-Flores, J., Córdova-Ávalos, V., Chávez-García, E.,Hernández-Maldonado, E., Córdova-Lázaro, C. E.,Córdova-Ávalos, A. & Hinojosa-Cuéllar, J. A. (2020).Bebidas prehispánicas y novohispánicas de cacao y maízen la Chontalpa, Tabasco. Agro. Productividad, 13(7), 3-8.https://doi.org/10.32854/agrop.vi.1605.

  46. Pérez-Villanueva, M. P, Vázquez-García, A., De la Fuente-Salcido, N. M. & Barboza-Corona, J. E. (2016).Optimización de la producción y actividad antimicrobianade bacteriocinas sintetizadas por cepas aisladas de bebidasfermentadas mexicanas. Investigación y Desarrollo EnCiencia y Tecnología de Alimentos, 1(1), 269-274. http://www.fcb.uanl.mx/IDCyTA/files/volume1/1/2/45.pdf.

  47. Phister, T. G., O’Sullivan, D. J. & McKay, L. L. (2004).Identification of bacilysin, chlorotetaine, and iturin aproduced by Bacillus sp. strain CS93 isolated from pozol, amexican fermented maize dough. Appl. Environ. Microbiol.,70(1), 631-634. https://doi.org/10.1128/AEM.70.1.631-634.2004.

  48. Ramírez-Guzmán, K. N., Torres-León, C., Martínez-Medina, G.A., De La Rosa, O., Hernández-Almanza, A., Álvarez-Pérez,O. B., Araujo, R., González, L. R., Londoño, L., Ventura,J., Rodríguez, R., Martínez, J. L. & Aguilar, C. N. (2019).Traditional fermented beverages in Mexico. In FermentedBeverages: Volume 5. The Science of Beverages, 605-635.https://doi.org/10.1016/B978-0-12-815271-3.00015-4.

  49. Rather, I. A., Bajpai, V. K., Kumar, S., Lim, J., Paek, W. K. &Park, Y. H. (2016). Probiotics and atopic dermatitis: Anoverview. Front. Microbiol., 7, 507. https://doi.org/10.3389/FMICB.2016.00507/BIBTEX.

  50. Reyes-Esparza, J. A. & Rodríguez-Fragoso, L. (2012). Losprobióticos: ¿cómo una mezcla de microorganismos hacenun gran trabajo? Rev. Mex. Cienc. Farm., 43(1), 7-17.http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1870-01952012000100002.

  51. Rizo, J., Rogel, M. A., Guillén, D., Wacher, C., Martínez-Romero, E., Encarnación, S., Sánchez, S. & Rodríguez-Sanoja, R. (2020). Nitrogen fixation in pozol, a traditionalfermented beverage. Appl. Environ. Microbiol., 86(16),1-15. https://doi.org/10.1128/AEM.00588-20.

  52. Rojas-Rivas, E. & Cuffia, F. (2020). Identifying consumers’profile and factors associated with the valorization ofpulque: A traditional fermented beverage in CentralMexico. Food Sci. Technol. Int., 26(7), 593-602. https://doi.org/10.1177/1082013220917554.

  53. Rojas-Rivas, E., Viesca-González, F. C., Favila-Cisneros, H. J.& Cuffia, F. (2020). Consumers’ perception of a traditionalfermented beverage in central Mexico: An exploratorystudy with the case of pulque. Br. Food J., 122(2), 708-721.https://doi.org/10.1108/BFJ-05-2019-0317.

  54. Romero-Luna, H. E., Hernández-Sánchez, H. & Dávila-Ortiz,G. (2017). Traditional fermented beverages from Mexico asa potential probiotic source. Ann. Microbiol., 67, 577-586.https://doi.org/10.1007/s13213-017-1290-2.

  55. Russo, R., Karadja, E. & De Seta, F. (2019). Evidence-basedmixture containing Lactobacillus strains and lactoferrin toprevent recurrent bacterial vaginosis: a double blind, placebocontrolled, randomised clinical trial. Benef. Microbes, 10(1),19-26. https://doi.org/10.3920/BM2018.0075.

  56. Sharifi-Rad, J., Rodrigues, C. F., Stojanović-Radić, Z.,Dimitrijević, M., Aleksić, A., Neffe-Skocińska, K.,Zielińska, D., Kołożyn-Krajewska, D., Salehi, B., Prabu,S. M., Schutz, F., Docea, A. O., Martins, N. & Calina,D. (2020). Probiotics: Versatile bioactive components inpromoting human health. Medicina (Kaunas), 56(9), 433.https://doi.org/10.3390/medicina56090433.

  57. SIAP (Servicio de Información Agroalimentaria y Pesquera).(n.d.). Estadística de la Producción Agrícola 2020. http://infosiap.siap.gob.mx/gobmx/datosAbiertos.php.

  58. Sing, V., Sharma, J., Babu, S. & Singla, A. (2013). Roleof probiotics in health and disease: A review. J. PakMed. Assoc., 63(2), 253-257. https://doi.org/10.31632/ijalsr.2019v02i02.001.

  59. Suárez, J. E. (2013). Microbiota autóctona, probióticos yprebióticos. Nut. Hosp., 31, 38-41. https://doi.org/10.3305/nh.2015.31.sup1.8701.

  60. Suez, J., Zmora, N., Segal, E. & Elinav, E. (2019). The pros,cons, and many unknowns of probiotics. Nat. Med., 25(5),716-729. https://doi.org/10.1038/s41591-019-0439-x.

  61. Taboada-Ramírez, J. (2018). Bebidas fermentadas indígenas:cacao, pozol, tepaches, tesgüino y tejuino. Institutode Investigaciones Históricas, 70(1), 437-448. http://www.historicas.unam.mx/publicaciones/publicadigital/libros/323/con.

  62. Tatsikou-Fossi, B., Bonja-Ekue, N., Takop-Nchaji, G., Ngah,B., Anyangwe, I. & Wanji, S. (2015). Probiotic propertiesof lactic acid bacteria isolated from fermented sap of palmtree (Elaeis guineensis). JMA, 7(5), 42–52. https://doi.org/10.5897/jma2014.0353.

  63. Tormo-Carnicé, R. (2006). Probióticos. Concepto ymecanismos de acción. An. Pediatr., 4(1), 30-41. https://www.analesdepediatria.org/es-probioticos-conceptomecanismos-accion-articulo-13092364.

  64. Torres-Maravilla, E., Lenoir, M., Mayorga-Reyes, L., Allain,T., Sokol, H., Langella, P., Sánchez-Pardo, M. E. &Bermúdez-Humarán, L. G. (2016). Identification of novelanti-inflammatory probiotic strains isolated from pulque.Appl. Microbiol. Biotechnol., 100(1), 385-396. https://doi.org/10.1007/s00253-015-7049-4.

  65. Uzcanga-Pérez, N. G., Camarena-Gómez, D. M. J., Cortazar-Ríos, M. & Góngora-Pérez, R. D. (2015). Preferenciasde consumo por productos derivados del cocotero en laPenínsula de Yucatán, México. Rev. Mex. Cienc. Agríc.,6(1), 45-57. https://doi.org/10.29312/remexca.v6i1.738.

  66. Valadez-Blanco, R., Bravo-Villa, G., Santos-Sánchez, N. F.,Velasco-Almendarez, S. I. & Montville, T. J. (2012). Theartisanal production of pulque, a traditional beverage ofthe mexican highlands. Probiotics Antimicrob. Proteins,4(2), 140-144. https://doi.org/10.1007/s12602-012-9096-9.

  67. Valdovinos, M. A., Montijo, E., Abreu, A. T., Heller, S.,González-Garay, A., Bacarreza, D., Bielsa-Fernández, M.,Bojórquez-Ramos, M. C., Bosques-Padilla, F., Burguete-García, A. I., Carmona-Sánchez, R., Consuelo-Sánchez,A., Coss-Adame, E., Chávez-Barrera, J. A., de Ariño,M., Flores-Calderón, J., Gómez-Escudero, O., González-Huezo, M. S., Icaza-Chávez, M. E., Larrosa-Haro, A.,Morales-Arámbula, M., Murata, C., Ramírez-Mayans, J.A., Remes-Troche, J. M., Rizo-Robles, T., Peláez-Luna, M.,Toro-Monjaraz, E. M., Torre, A., Urquidi-Rivera, M. E.,Vásquez, R., Yamamoto-Furusho, J. K. & Guarner, F. (2017).Consenso mexicano sobre probióticos en gastroenterología.Rev. Gastroenterol. Mex., 82(2), 156-178. https://doi.org/10.1016/j.rgmx.2016.08.004.

  68. Vasiljevic, T. & Shah, N. P. (2008). Probiotics—FromMetchnikoff to bioactives. Int Dairy J, 18(7), 714-728.https://doi.org/10.1016/J.IDAIRYJ.2008.03.004.

  69. Velázquez-López, A., Covatzin-Jirón, D., Toledo-Meza, M. D.& Vela-Gutiérrez, G. (2018). Bebida fermentada elaboradacon bacterias ácido lácticas aisladas del pozol tradicionalchiapaneco. CienciaUAT, 13(1), 165-178. https://doi.org/10.29059/cienciauat.v13i1.871.

  70. Vieira, A. T., Teixeira, M. M. & Martins, F. S. (2013). The roleof probiotics and prebiotics in inducing gut immunity.Front. Immunol., 4, 445. https://doi.org/10.3389/fimmu.2013.00445.

  71. Vilela, A., Cosme, F. & Inês, A. (2020). Wine and nondairyfermented beverages: a novel source of pro- andprebiotics. Fermentation, 6(4), 113. https://doi.org/10.3390/fermentation6040113.

  72. Villarreal-Morales, S. L., Montañez-Sáenz, J. C., Aguilar-González, C. N. & Rodríguez-Herrera, R. (2018).Metagenomics of traditional beverages. Advances inBiotechnology for Food Industry, (14), 301-326. https://doi.org/10.1016/B978-0-12-811443-8.00011-6.

  73. Wacher-Rodarte, C. (2014). La biotecnología alimentariaantigua: los alimentos fermentados. RDU, 15(8), 14. http://www.revista.unam.mx/vol.15/num8/art64/.

  74. Yan, F. & Polk, D. B. (2020). Probiotics and probiotic-derivedfunctional factors-mechanistic insights into applications forintestinal homeostasis. Front. Immunol., 11, 1428. https://doi.org/10.3389/FIMMU.2020.01428.

  75. Zommiti, M., Feuilloley, M. G. J. & Connil, N. (2020). Update ofprobiotics in human world: A nonstop source of benefactionstill the end of time. Microorganisms, 8(12), 1907. https://doi.org/10.3390/microorganisms8121907.




2020     |     www.medigraphic.com