Martha Hernández‐Rodríguez

Agave Species Influence the Taxonomic and Predicted Functional Structure of Traditional Pulque Inoculum Microbiomes

Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of “aguamiel”, the sap of several Agave species. Fermentation is driven by adding a previously fermented inoculum, locally known as “semilla”, whose microbial community contributes to the sensory an...