Grain / Legume
Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage)
Beverage
Facts
| Category | Grain / Legume |
|---|---|
| Product family | Fermented Maize-Dough Beverage |
| Origin | 🇲🇽 Mexico |
| Key microorganisms | lactic-acid-bacteria |
Frequently asked questions
- What is Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage)?
- Beverage
- Which microorganisms ferment Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage)?
- Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage) is primarily driven by lactic-acid-bacteria.
- Where does Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage) come from?
- Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage) is traditionally made in Mexico.
Community results
No community results published for this ferment yet.