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Soft drinks from Mexico
sour, refreshing maize drink (80-1000 g dough per person per day). Made in 4 steps over 25 h – 14 days. The longest step, wrap in banana leaves and ferment, takes 24 h – 14 days (Haard N.F. et al. 1999) and runs at 28 °C (Haard N.F. et al. 1999). Leuconostoc mesenteroides and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 24 h – 14 daysReported[fao138-ch4] | Wrap in banana leaves and ferment |
|---|---|---|
| Temperature | 28 °CMeasured[fao138-ch4] | Wrap in banana leaves and ferment |
| Acidity | pH 7.3 → 3.9Measured[fao138-ch4] | Wrap in banana leaves and ferment |
| white maize |
| lime (Ca(OH)2) |
| optional cacao or coconut |
| Starter: spontaneous |
Total time across the recorded steps: 25 h – 14 days
What changes: Maize boils in lime water and is rinsed
Output: nixtamal (rinsed).
Microbes at work in this step
heat kills; lime loosens pericarp, frees niacin
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Some aflatoxin survives nixtamalisation and fermentation.
Every number is labelled with how it is known. How this atlas is made
Maya-Chontal; named pozol after 1519; 1579 Tabasco government declared it typical regional drink.
