Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential—An Overview

Interest in fermented beverages has increased in recent years due to evidence showing their health benefits. In Latin America, corn is the most widely consumed cereal and stands out for its genetic diversity, cultural importance, and nutraceutical potential. This review evaluates the effect of grain pigmentation on its nutritional and bioactive composition, as well as its relationship with the production of traditional fermented beverages. Studies describing the composition of different corn varieties, fermentation processes, the microbiota involved, and safety-related aspects are considered. Evidence indicates that varieties differ in their carbohydrate, protein, mineral, and bioactive compound content, which influences the functional properties and microbiological and sensory characteristics of the resulting beverages. These beverages are produced through spontaneous or semi-controlled fermentation by lactic acid bacteria, fungi, and yeasts, which produce metabolites such as organic acids and bacteriocins that increase the nutritional and functional value and safety of the product. However, good manufacturing practices must be applied to ensure their safety. Even so, there are still gaps in our knowledge about the influence of different corn varieties on the final composition and acceptance of these beverages, highlighting the importance of further research.