Aguamiel and its fermentation: Science beyond tradition

Abstract

Aguamiel, a sap extracted from various species of agave (Agave spp.), is a topic of great interest since it may exert prebiotic-type effects due to its carbohydrate content. This sap contains bioactive compounds such as saponins, vitamins, amino acids and fatty acids, making it a possible functional food. Aguamiel composition allows the growth of microorganisms that convert it into a non-distilled alcoholic beverage called pulque, which is used only in the production of bread and drinks in some regions of Mexico. This review shows that aguamiel and pulque can be used in the food and biotechnology industry, both for the isolation of microorganisms and for the production of high added value metabolites. The objective of this review is to present the most outstanding advances in the use of this sap and its fermentation. In addition to raising awareness about the need to generate more information through scientific research and the potential of both (aguamiel and pulque) in various branches of health and biotechnology.