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Microbiology of pozol, a Mexican fermented maize dough

L Nuraida1, M C Wacher, J D Owens

  • 1Food Microbial Interactions Laboratory, Department of Food Science and Technology, The University of Reading, RG6 6AP, Reading, UK.

World Journal of Microbiology & Biotechnology
|January 14, 2014
PubMed

Insights

Mexican pozol fermentation involves lactic acid bacteria, with pH dropping significantly during storage. Banana leaf wrapping encourages fungal growth, unlike plastic bags, impacting the microbial profile of this traditional maize dough.

Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Applied Microbiology

Background:

  • Pozol is a traditional Mexican fermented maize dough with a history of consumption.
  • Fermentation processes significantly alter the microbial and chemical composition of food.
  • Packaging methods can influence the microbial ecology and spoilage of fermented foods.

Purpose of the Study:

  • To characterize the microbial flora and physicochemical changes in Mexican pozol.
  • To investigate the impact of packaging (banana leaf vs. plastic bag) on pozol fermentation and microbial development.
  • To assess the starch hydrolysis and lactate assimilation capabilities of microbial isolates from pozol.

Main Methods:

  • Pozol samples were prepared and stored in traditional banana leaf wrappers and plastic bags.
  • Physicochemical parameters (pH, dry matter, titratable acidity) were monitored over storage.
  • Microbial analysis included enumeration of lactic acid bacteria and fungi, with identification of key species and assessment of metabolic activities (starch hydrolysis, lactate assimilation).

Main Results:

  • Pozol samples showed a significant pH drop from initial 4.7-5.7 to 3.6-3.9 after 6-9 days of ambient storage.
  • Lactic acid bacteria (e.g., Leuconostoc mesenteroides, Lactobacillus plantarum) were the predominant flora (approx. 10(8) c.f.u./ml).
  • Banana leaf-wrapped samples developed significant surface mycoflora (Geotrichum candidum, yeasts, molds), absent in plastic-wrapped samples. Most lactic acid bacteria and yeasts hydrolyzed starch, while Geotrichum isolates assimilated lactate.

Conclusions:

  • Mexican pozol undergoes significant acidification driven by lactic acid bacteria during storage.
  • Banana leaf packaging promotes the growth of yeasts and molds, contributing to surface mycoflora, unlike plastic packaging.
  • The microbial community in pozol exhibits metabolic potential for starch hydrolysis and lactate assimilation, varying by microbial group and packaging.

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