Estudio preliminar del Axokot, bebida tradicional fermentada, bajo una perspectiva transdisciplinaria

The Axokot is a traditional fermented beverage made and drink by the nahuas from the North Mountains of Puebla. It is made by peeled corn (Zea mays) and a paste prepared with calcium oxide and axocotxihuit (Fleischmannia pycnocephala), which botanical species was not been determined previously. The study was made by direct interview with preparing people and the observation of its elaboration. It is exposed the latest advances about its nutritional contents and microbiota obtained by actual normativity techniques for both bromatological and microbiological analysis.