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Colonche
Colonche is an alcoholic red coloured drink from Mexico prepared with ''tuna'', the fruits of "nopal" ('' Opuntia'' cacti), especially with ''tuna cardona'', the fruits of '' Opuntia streptacantha''. It is prepared in the states where wild nopal is abundant ( Aguascalientes, San Luis Potosi and Zacatecas). It is a sweet, fizzy beverage. For preparation, the cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2–3 hours. After cooling, the juice is allowed to ferment for a few days. Sometimes old colonche is added as a starter. Another possible starter is "tibicos". Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar. Amongst other microorganisms responsible for the spontaneous fermentation of colonche, a yeast, '' Torulopsis taboadae'' (syn. '' Torulaspora delbrueckii''?), has been isolated. In 2003, Teófilo Herrera Suárez, a Mexican mycologist, published a book titled ' (“Beyond pulque and tepache”), in whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mexican Dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chilli peppers. Antojitos Street food in Mexico, called ''antojitos'', is prepared by street vendors and at small traditional markets in Mexico. Most of them include corn as an ingredient. File:CemitaSandwich2.JPG, Cemita with milanesa File:Huarachesverdes.JPG, Preparation of '' huaraches'' File:01 Chilaquiles verdes con frijoles chinos.jpg, Chilaquiles File:Menudo in Houston TX 2013.jpg, Menudo File:Molotes.jpg, Molotes File:Cochinita pibil 2.jpg, Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Maya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcoholic Drink
An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Regulations may require the labeling of the percentage alcohol content (as ABV or proof) and the use of a warning label. Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2018. Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and increases sociability. In higher doses, it causes drunkenness, stupor, unconsciousness, or death. Long-term use can lead to an alcohol use disorder, an incre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibicos
Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Cultures Tibicos cultures are found around the world, with no two being exactly the same; but typical tibicos have a mix of ''Lactobacillus'', ''Streptococcus'', ''Pediococcus'' and ''Leuconostoc'' bacteria, with yeasts from ''Saccharomyces'', '' Candida'', ''Kloeckera'' and possibly others. ''Lactobacillus brevis'' bacteria has been identified as the species responsible for the production of the dextran polysaccharide that forms the "grains." As with milk kefir "grains", the microbes present in tibicos act in symbiosis to maintain a stable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tesgüino
Tesgüino is an artisanal corn beer produced by several Yuto-Aztec people.El Tesgüino ''Arqueologiamexicana.mx'' The Tarahumara people regard the beer as sacred, and it forms a significant part of their society.John Burnett The Sacred Corn Beer of the Tarahumara ''Npr.org'', 25 March 2005 Anthropologist John Kennedy reports that "the average Tarahumaras spends at least 100 days per year dir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozol
Pozol (from the Nahuatl ) is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mexico. The drink is consumed in the south of Mexico in the states of Chiapas and Tabasco. It is a thirst-quencher which has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles. History Since ancient times, the Maya- Chontales from Belize prepared this drink with boiled cornmeal, cocoa, and grains. Initially, it was called ''pochotl'' (from Nahuatl, ', meaning "sparkling"), but after the arrival of the Spanish in Tabasco in 1519, the name changed to the now-familiar "pozol". Pozol was traditionally made by women by fermenting corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico. In Chiapas, this drink was prepared for Mayans, Zoqueans and Chiapanecos. Pozol is drunk throughout the day, e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mycology
Mycology is the branch of biology concerned with the study of fungi, including their genetic and biochemical properties, their taxonomy and their use to humans, including as a source for tinder, traditional medicine, food, and entheogens, as well as their dangers, such as toxicity or infection. A biologist specializing in mycology is called a mycologist. Mycology branches into the field of phytopathology, the study of plant diseases, and the two disciplines remain closely related because the vast majority of plant pathogens are fungi. Overview Historically, mycology was a branch of botany because, although fungi are evolutionarily more closely related to animals than to plants, this was not recognized until a few decades ago. Pioneer mycologists included Elias Magnus Fries, Christian Hendrik Persoon, Anton de Bary, Elizabeth Eaton Morse, and Lewis David von Schweinitz. Beatrix Potter, author of ''The Tale of Peter Rabbit'', also made significant contributions to the fiel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teófilo Herrera Suárez
Teófilo Herrera Suárez (24 February 1924 – 23 April 2020) was a Mexican mycologist who was known for his contributions to the Mexican mycological flora. He was also an emeritus professor at the National Autonomous University of Mexico (UNAM), where he worked for over 50 years. Professional training Herrera is originally from Mexico City. In 1940 he enrolled in the UNAM National High School. In 1942 he decided to study Biology instead of Medicine thanks to the positive influence of his teacher Francisco Villagran. He began as an undergraduate student in the Faculty of Sciences at UNAM and got his degree in 1945. Later on, he moved to the US to pursue a master's degree in Microbiology and Biochemistry of Fermentation, which he obtained in 1953 from the University of Wisconsin in Madison. He expanded his knowledge getting a second bachelor's degree in 1954, this time in Chemical Biology and Parasitology at the School of Biological Sciences from the National Polytechnic Institu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torulaspora Delbrueckii
''Torulaspora delbrueckii'' is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of ''T. delbrueckii'' is CBS 1146T, equivalent to CLIB 230 or ATCC 10662etc. The type strain of ''T. delbrueckii'' CBS 1146 T was sequenced in 2009, and is composed of 8 chromosomes in addition to a mitochondrial genome. ''Torulaspora delbrueckii'' was formerly known as ''Saccharomyces delbrueckii'' or ''Saccharomyces rosei'' or ''Saccharomyces roseus'', and the anamorph is called ''Candida colliculosa'' (for a complete list of synonyms, seCBS's website. ''Torulaspora delbrueckii'' is the most studied species of the genus '' Torulaspora'' that comprises 8 species to date, including ''T. franciscae'', ''T. pretoriensis'', ''T. microellipsoides'', ''T. globosa'', ''T. indica'', ''T. maleeae'', and ''T. quercuum''. The taxonomy of the genus ''Torulaspora'' is evolving rapidly, and the availability of molecular tools to discriminate ''Torulaspora'' species will help corre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torulopsis Taboadae
''Candida'' is a genus of yeasts and is the most common cause of fungal infections worldwide. Many species are harmless commensals or endosymbionts of hosts including humans; however, when mucosal barriers are disrupted or the immune system is compromised they can invade and cause disease, known as an opportunistic infection. Candida is located on most mucosal surfaces and mainly the gastrointestinal tract, along with the skin. ''Candida albicans'' is the most commonly isolated species and can cause infections (candidiasis or thrush) in humans and other animals. In winemaking, some species of ''Candida'' can potentially spoil wines. Many species are found in gut flora, including ''C. albicans'' in mammalian hosts, whereas others live as endosymbionts in insect hosts. Systemic infections of the bloodstream and major organs ( candidemia or invasive candidiasis), particularly in patients with an impaired immune system (immunocompromised), affect over 90,000 people a year in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drink
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, wine and cocktails, but are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines. Biology When the human body becomes dehydrated, a person experiences thirst. This craving of fluids results in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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