Indulge in the ancient Flavors of Mesoamerica with a sip of tangy tradition – Pozol: The Timeless Fermented Delight!

Pozol is like the cool kid at the Mexican beverage party. It's a traditional fermented corn drink that knows how to have a good time.
Pozol is a traditional beverage and food product that originated in Mesoamerica, specifically in Mexico and parts of Central America. It is typically made from fermented maize (corn) dough mixed with water to create a thick, porridge-like consistency.

The primary bacteria involved in pozol fermentation are lactic acid bacteria (LAB).
Lactic acid bacteria are gram-positive, non-spore-forming bacteria that generate lactic acid as their primary metabolic byproduct. They are widely distributed in nature, including plants, soil, and the gastrointestinal tracts of animals, including humans.

Lactic acid bacteria are the unsung heroes of the microbial world!
First off, these bacteria function as the ultimate fitness trainers. They have an incredible ability to convert sugars into lactic acid using a process known as fermentation. But that is not all, Lactic acid bacteria are also masters of preservation, transforming food into tasty, tangy treats. LAB are the guardians of your gut; they help maintain a healthy balance in your gut microbiome, which promotes digestion and overall well-being.

Pozol is served by combining fermented masa with water and, on occasion, sweeteners such as sugar. Again, no fancy food technology is required—just good old-fashioned hand mixing or blending.
So, when it comes to making pozol, it's not about using the latest food technology or cutting-edge scientific methods. It is about respecting tradition, using simple techniques such as nixtamalization and fermentation, and relying on wisdom passed down through generations.

There are several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer, and control of serum cholesterol level.

LAB poses relatively low risks when compared to other microbial hazards commonly found in food. The advantages of consuming fermented foods, such as improved digestion, increased nutrient absorption, and a diverse gut microbiome, frequently outweigh the minor risks associated with LAB.