Deciphering the Microbial Composition and Functional Probiotic Potential of Traditional Fermented Beverages from the Caribbean and Mexico
Traditional fermented beverages are vital cultural and medicinal staples in the Caribbean and Mexico, yet the functional potential of wood-based ferments like Mauby remains under-explored compared to fruit-based drinks like Tepache. This study employed 16S rRNA gene sequencing and PICRUSt2 functional modeling to compare the microbial landscapes and probiotic potential of Tepache, made with Ananas comosus, with Mauby prepared from the cortex of Colubrina elliptica and both the cortex and medulla of Gouania lupuloides. Results revealed that substrate type significantly dictate microbial community structure. Wood-based cortex samples exhibited higher microbial diversity compared to the specialized profiles of A. comosus and G. lupuloides medulla. Taxonomic analysis identified Lactobacillus and Acetobacter as significantly enriched for A. comosus, while Oenococcus oeni and Zymomonas characterized C. elliptica. Functional predictions suggest distinct health-promoting "blueprints": tepache showed enrichment in nutrient absorption and vitamin metabolism, while mauby from G. lupuloides's medulla was uniquely enriched in antioxidant biosynthesis pathways, including flavonoids and carotenoids. These findings highlight the diversity of beneficial bacteria and probiotic potential of these traditional Caribbean and Mexican fermented beverages.