dr. carmen wacher departamento de alimentos y
TRANSCRIPT
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PozolPozol
Dr. Carmen WacherDr. Carmen WacherDepartamento de Alimentos y Departamento de Alimentos y
BiotecnologBiotecnologííaaFacultad de QuFacultad de Quíímica, UNAMmica, UNAM
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POZOLPOZOL
pozollipozolli foamy in nahuatlfoamy in nahuatl
Acid, refreshingAcid, refreshingbeveragebeverage
Consumed in Consumed in Southeastern Southeastern
MMééxico:xico:Tabasco, Chiapas, Tabasco, Chiapas,
Campeche, Campeche, Veracruz, OaxacaVeracruz, Oaxaca
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POZOLPOZOL(Ca(Caññas as et al.,et al., Ciencia, 2003)Ciencia, 2003)
INDIANINDIAN MESTIZOMESTIZO
NixtamalizaciNixtamalizacióónn NixtamalizaciNixtamalizacióónn
WASHINGWASHING WASHINGWASHING
COOKING COOKING
SOAKINGSOAKING SOAKINGSOAKING
GRINDINGGRINDING GRINDINGGRINDING
DOUGH DOUGH SHAPINGSHAPING
DOUGHDOUGHSHAPINGSHAPING
FERMENTATIONFERMENTATION FERMENTATIONFERMENTATION
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FERMENTED POZOLFERMENTED POZOL
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CONSUMPTIONCONSUMPTION
During work, During work, as foodas food
LacandonesLacandones andandchamulaschamulas::
During long tripsDuring long tripsConsumption:Consumption:
80 to 1000 g80 to 1000 g pozolpozol(dough)/ person/day(dough)/ person/day
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MestizosMestizos
VillahermosaVillahermosa, Tabasco, TabascoMore than 400 More than 400 POZOLERPOZOLERÌÌASAS
Cocoa, rice, sweet Cocoa, rice, sweet potatopotato
With sweetsWith sweets
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¿¿POZOL = MAIZE+ WATER?POZOL = MAIZE+ WATER?
Among tsotsiles,Among tsotsiles,
Pozol Pozol isis
““TheThe strength that runs strength that runs through our veinsthrough our veins””
CEREMONIALCEREMONIAL
MEDICINALMEDICINALTo control diarrhea!!To control diarrhea!!
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Natural fermentationNatural fermentationNo inoculumNo inoculum
¿¿Different microorganisms in doughs from Different microorganisms in doughs from different producers?different producers?
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GRINDINGGRINDING
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Main source of contaminationMain source of contamination
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DOUGH SHAPINGDOUGH SHAPING
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Muestras de pozol de 7 productores(Villh,Tab.)
T de fermentación: 0 24 48 72 h30°C
Masa Recién Molida Toma de muestras de pozol
Mercado Pino Suárez
Pozolería de la Fuente
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PozolPozol’’s basic microbiotas basic microbiotaStreptococcusStreptococcus
EnterococcusEnterococcus
LeuconostocLeuconostoc
WeissellaWeissella
LactococcusLactococcus
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PathogenicPathogenic bacteriabacteria
Escherichia coli
EnteropathogenicEnteroaggregative
RESISTANT TO LOW pH !!
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HUMAN INTESTINAL MICROBIOTAHUMAN INTESTINAL MICROBIOTA
Equilibrated microbiotaEquilibrated microbiotaGood microorganismsGood microorganisms
GeneralGeneral healthy conditionhealthy condition
SicknessSicknessNonNon--equilibrated microbiotaequilibrated microbiota
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PROBIOTICS AND PREBIOTICSPROBIOTICS AND PREBIOTICS
PROBIOTICSPROBIOTICSThe microorganismsThe microorganisms
Streptococcus Streptococcus sppspp..
WeissellaWeissella confusa
PREBIOTICSPREBIOTICS““Food for good microbesFood for good microbes””
Pentose polymersPentose polymers
Leuconostoc citreumLeuconostoc citreumconfusaBacteriocinsBacteriocins
Streptococcus spp.
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ConclusionsConclusionsDesirable microorganismsDesirable microorganisms
Improved nutritionImproved nutrition
Potentially probioticPotentially probioticPrebiotic productionPrebiotic production
To keepTo keep aa balanced gut microbiotabalanced gut microbiotaHealthyHealthy