Summary
The purpose of this work was to study some biochemical and microbiological changes occurring during the fermentation of chorote, an important indigenous fermented food in the Mexican state of Tabasco. The chorote solid state fermentation is similar to that for the production of pozol, though fermented and roasted cacao beans are added to the maize dough. Changes in pH, lactic acid, total and soluble protein, available lysine and tryptophan as well as in some microbial groups were recorded during a 9-day fermentation period. Microbiological analysis showed an increase in moulds, yeasts, amylolytic lactic acid and nitrogen-fixing bacteria during the fermentation. There was a decrease in pH (to 4.2) and a significant net increase in protein content. There was also an increase in soluble protein and tryptophan.
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Castillo-Morales, M., Wacher-Rodarte, M.d.C. & Hernández-Sánchez, H. Preliminary studies on chorote – a traditional Mexican fermented product. World J Microbiol Biotechnol 21, 293–296 (2005). https://doi.org/10.1007/s11274-004-3634-x
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DOI: https://doi.org/10.1007/s11274-004-3634-x