Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has empirical applications such as an auxiliary in gastrointestinal diseases and a good source of nutrients. In the present study, a next-generation sequencing of the V3–V4 regions of the 16S rRNA gene was employed to analyze bacterial diversity and population dynamics during the fermentation process of Tuba, both in laboratory controlled conditions and in commercial samples from local vendors. Taxonomic identification showed that Fructobacillus was the main genus in all the samples, following by Leuconostoc, Gluconacetobacter, Sphingomonas, and Vibrio. Alpha diversity analysis demonstrated variability between all the samples. Beta diversity clustered the bacterial population according to the collection origin of the sample. Metabolic functional profile inference showed that the members of the bacterial communities may present the vitamin, antibiotic and antioxidant biosynthesis genes. Additionally, we further investigated the correlation between the predominant genera and some composition parameters of this beverage. This study provides the basis of the bacterial community composition and functionality of the fermented beverage.

Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has empirical applications such as an auxiliary in gastrointestinal diseases and a good source of nutrients. In the present study, a next-generation sequencing of the V3-V4 regions of the 16S rRNA gene was employed to analyze bacterial diversity and population dynamics during the fermentation process of Tuba, both in laboratory controlled conditions and in commercial samples from local vendors. Taxonomic identification showed that Fructobacillus was the main genus in all the samples, following by Leuconostoc , Gluconacetobacter , Sphingomonas, and Vibrio . Alpha diversity analysis demonstrated variability between all the samples. Beta diversity clustered the bacterial population according to the collection origin of the sample. Metabolic functional profile inference showed that the members of the bacterial communities may present the vitamin, antibiotic and antioxidant biosynthesis genes. Additionally, we further investigated the correlation between the predominant genera and some composition parameters of this beverage. This study provides the basis of the bacterial community composition and functionality of the fermented beverage.

Ultrasound technology has emerged as a promising non-thermal approach for modifying the structural and functional properties of food matrices. However, its impact on starch digestibility remains insufficiently understood, particularly in complex systems such as cereal, legume, and pseudocereal flours. This study evaluated the effect of power ultrasound on the functional properties and in vitro digestibility of durum wheat (DWF), chickpea (CF), and amaranth (AF) flours. Flours were treated using an ultrasonic probe (20 kHz, 60% amplitude) for 10 and 20 min while maintaining the sample temperature at 15 °C. Structural and functional properties were assessed, including color, morphology, water absorption, FT-IR spectra, pasting behavior, thermal properties, and starch fractions. Ultrasound induced structural modifications, including starch granule disruption and increased surface roughness. Lightness increased in DWF, CF, and AF, although the magnitude of the response differed among flour types. Water absorption improved in DWF but decreased in CF and AF. FT-IR spectra suggested molecular rearrangements, while viscoelastic and thermal analyses showed increased viscosity in DWF and CF and reduced viscosity in AF. Ultrasound also modified starch fractions and in vitro starch digestibility in a flour-dependent manner, reflecting the distinct structural responses of cereal, legume, and pseudocereal starches to acoustic cavitation. Overall, ultrasound modified the functionality of flour and starch digestibility in a matrix-dependent manner, supporting its potential as a clean-label technology for tailoring the functional properties of different flour matrices.