Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “taberna”, which is produced in the south east of Mexico

► The main sugar presented in the sap of the “coyol” palm was sucrose. ► Lactic acid bacteria were the main microbial population during tapping of taberna. ► At the end of sampling the highest ethanol concentration reached 4.78% w/v. ► During tapping of taberna alcoholic, lactic and acetic acid fermentation occurred.