Biotechnology roadmap for native microbial consortia in artisanal mezcal linking fermentation ecology, economic value and biocultural sustainability in Oaxaca, Mexico

Artisanal mezcal produced in Oaxaca, Mexico, relies on native microbial communities that shape its volatile composition, sensory profile, and economic value. This manuscript presents a perspective on indigenous microbial consortia as a biotechnological roadmap for improving mezcal production stability, traceability, and sustainability while preserving regional diversity and the traditional knowledge rooted in artisanal systems. A six-stage framework is proposed (microbial characterization; functional metagenomics and metabolomics; selection of compatible microorganisms; design of native consortia; validation in palenques; and comprehensive evaluation of sensory, economic, environmental, and sociocultural impacts), which aims to put into practice the concept of a “biotechnological roadmap” for mezcal. Native microbial diversity constitutes a form of biocultural capital with direct economic implications, including the potential to reduce production losses, support product differentiation, and strengthen resilience among small-scale producers, subject to technical validation and compliance with the applicable regulatory framework. Biotechnological interventions must avoid homogenization while supporting context-specific solutions that respect the designation of origin and local traditions. By integrating microbiological, economic, and policy perspectives, native microbial consortia can be positioned not only as a substitute for spontaneous fermentation, but rather as a complementary tool for safeguarding the biological memory of mezcal production, improving its competitiveness in global markets, and driving the transition toward sustainability in traditional Mexican agri-food systems.