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Soft drinks from Mexico
Nixtamalised maize dough is mixed with water and piloncillo into a drink, then left 12 to 24 hours with some old tejuino to sour. Additives such as salt and lemon juice are incorporated, and the drink is sour and low in alcohol.
| Nixtamalised maize dough (masa) | [rubio2021] |
| Piloncillo | Added to start the fermentation[rubio2021] |
| Old tejuino (tejuino viejo) | Kept back from an earlier batch as the starter[rubio2021] |
| Salt and lemon juice | Named as additives in the study; it does not say when they are added[rubio2021] |
| Starter | old tejuino (tejuino viejo) |
Total time across the recorded steps: 12 h – 25 h
What changes: Masa is stirred with water into a mixture
Output: masa and water mixture.
Microbes at work in this step
Not documented for this step.
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
Nixtamalised maize dough is mixed with water and piloncillo into a drink, then left 12 to 24 hours with some old tejuino to sour. Additives such as salt and lemon juice are incorporated, and the drink is sour and low in alcohol. Made in 5 steps over 12 h – 25 h. The longest step, add old tejuino and ferment, takes 12–24 h (Rubio-Castillo Á.E 2021). Pichia yeasts and Lactiplantibacillus plantarum in commercial (street) tejuino and Saccharomyces cerevisiae and Limosilactobacillus fermentum in artisanal tejuino do most of the fermenting.
| Main step | 12–24 hReported[rubio2021] | Add old tejuino and ferment |
|---|---|---|
| Acidity | pH 3.4–4Measured[rubio2021] | Add old tejuino and ferment |
Street tejuino starts from nixtamal masa sweetened with piloncillo and sours in a day, seeded by old tejuino. Indigenous tesgüino and artisanal tejuino start from germinated maize and ferment for days; mestizo tesgüino is lower in alcohol than the Indigenous drink.
Total coliforms were absent from all eight tejuino samples tested (four artisanal, four commercial), and the samples were sour, at pH 2.91–3.96. The study counted coliforms, aerobic bacteria, yeasts and moulds and reports no test for named pathogens. It isolated Staphylococcus warneri from commercial tejuino, called Staphylococcus undesirable and related it to food handling.
Hazards the sources name: Staphylococcus warneri, isolated from commercial tejuino; the authors call Staphylococcus undesirable and relate it to food handling.
Every number is labelled with how it is known. How this atlas is made
The names tesgüino and tejuino come from the Nahuatl tecuin, "heartbeat". The mestizo drink of northern and western Mexico is lower in alcohol than Indigenous tesgüino and is drunk mainly as a refreshment in hot weather.
