Yeast communities associated with artisanal mezcal fermentations from Agave salmiana
Por:
Valdez, AV, Garcia, LS, Kirchmayr M., Rodriguez, PR, Esquinca, AG, Coria R., Mathis, AG
Publicada:
1 nov 2011
Resumen:
The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, M,xico and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent method (DGGE). The alcoholic fermentations of two separate musts obtained from Agave salmiana were analyzed. Sugar, ethanol and major volatile compounds concentrations were higher in the first fermentation, which shows the importance of having a quality standard for raw materials, particularly in the concentration of fructans, in order to produce fermented Agave salmiana must with similar characteristics. One hundred ninety-two (192) different yeast colonies were identified, from those present on WL agar plates, by RFLP analysis of the ITS1-5.8S- ITS2 from the rRNA gene, with restriction endonucleases, HhaI, HaeIII and HinfI. The identified yeasts were: Saccharomyces cerevisiae, Kluyveromyces
Filiaciones:
Kirchmayr M.:
Centro de Investigacion y Asistencia en Tecnologia y Diseno Del Estado de Jalisco A.C, Av. Normalistas # 800, colonia Colinas de la Normal, Guadalajara, JAL 44270, Mexico
Coria R.:
Univ Nacl Autonoma Mexico, Inst Fisiol Celular, Coyoacan 04510, DF, Mexico
Instituto de Fisiología Celular, Circuito Exterior S/N Ciudad Universitaria, Universidad Nacional Autónoma de México, Coyoacán, DF 04510, Mexico
Facultad de Ciencias Biológicas, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte 1150, colonia Lajas Maciel, Tuxtla Gutiérrez, Chis, Mexico
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