02386nas a2200289   4500000000100000000000100001008004100002653001700043653001800060653001700078653003800095653002900133100002400162700002500186700003400211700002300245700002800268700001600296700002600312700002000338700002000358245007800378856014600456490000700602520146700609022002002076                                       d10aethnobiology10aEthnozymology10afermentation10aMesoamerican biocultural heritage10aTraditional food systems1 aCesar Ojeda-Linares1 aGonzalo Alvarez-Rios1 aCarmen Julia Figueredo-Urbina1 aLuis Alfredo Islas1 aPatricia Lappe-Oliveras1 aGary Nabhan1 aIgnacio Torres-Garcia1 aMariana Vallejo1 aAlejandro Casas00aTraditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85117209836&doi=10.3390%2ffoods10102390&partnerID=40&md5=5bd87d06b3479498b1814a661efffa890 v103 aMexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable bi-ocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.  a23048158 (ISSN)