An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics

Abstract

Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.