Tepache is a Mexican fermented beverage made from corn, brown or brown sugar and various fruits such as pineapples, apples and oranges, which is characterized by probiotic properties that help support gut health.
Tepache fermentation takes place at room temperature in wooden barrels called tepacheras and covered with muslin for about 3 or 4 days.
The result of the fermentation is a refreshing, pleasant, sweet drink with a low alcohol content of less than 1%. Its name comes from the Nahuatl language: tepiatl, which means corn drink. Check out other drinks with probiotic properties.
The health benefits of tepache are:
However, tepache may have other potential health benefits as well. Information is limited and more scientific research is needed in this area.
raw material
ready mode
Wash and remove the skin from the pineapple, cube the pulp and reserve (if you want to add it later).
Combine water, pineapple, cinnamon, cloves, and piloncillo in a jar, cover with a thin cloth and secure with a rubber band. Fermentation at room temperature (25 to 30°C) for 24 hours. Examine the drink and remove the white layer that has formed on its surface, moving the contents with a wooden spoon.
Cover again and ferment for another 48 hours. If the fermentation time is longer, it will become pineapple vinegar.
Before serving, the white layer on the surface of the liquid must be removed again, strained and served with ice cubes, some more if desired. Keep the drink refrigerated.
Tepache is a probiotic-rich fermented beverage that, if consumed in excess, may cause stomach pain or diarrhea in sensitive individuals.
Pregnant women, nursing mothers, and children should avoid this drink, as there are no scientific studies to support its safety in these situations.
bibliography
Gutierrez-Sarmiento, Wilbert; PEÑA-OCAÑA, Betsy Anaid, et al. Microbial community structure, physicochemical characteristics and predictive functions of Mexican tepache fermented beverage. microbiology research. Volume 260. 1-12, 2022
Jemima, Tiffna; Sheila John et al. Microflora, antioxidant and antibacterial activity profile of Tepache, a fermented fruit drink. Indian Journal of Applied and Pure Biology. Volume 38. 2.ed; 618-629, 2023
Interdisciplinary Professional Unit of the Guanajuato School of Engineering, IPN. Tepache: A Craft Beverage
. 2015. see:.Date of access: August 31, 2023Martinez-Cervantes, M; WONG-PAZ, J, et al. Functional value of traditional beverages with potential prebiotic potential. Journal of Bioprocess and Chemical Technology. Volume 13. 22nd; August-14th, 2019
Cerrero Calvo, Cynthia Rael; Sanchez Medina, Marco Antonio et al. Mexican fermented drink contains probiotics . TIP Chemical Biological Sciences Professional Journal. Volume 25. 1-13, 2022
Escobar-Ramirez, Meli-Claudia; JAIMEZ-ORDAZ, Judith, et al. Lactobacillus pentosus ABHEAU-05: an in vitro digestion-resistant lactic acid bacterium isolated from a traditionally fermented Mexican beverage. Argentine Journal of Microbiology. Volume 52. Fourth Edition; 305-314, 2020
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