Título

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana

Autor

María del Pilar Escalante Minakata

Hans Peter M. Blaschek

Ana Paulina Barba de la Rosa

MARTHA LETICIA SANTOS MARTINEZ

Antonio de León Rodríguez

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Identificador alterno

doi: https://doi.org/10.1111/j.1472-765X.2008.02359.x

Materias

16S rDNA - (AUTOR) Fermentation - (AUTOR) ITS rDNA - (AUTOR) Mezcal - (AUTOR) Phylogenetic analysis - (AUTOR) BIOLOGÍA Y QUÍMICA - (CTI) CIENCIAS DE LA VIDA - (CTI) MICROBIOLOGÍA - (CTI) MICROBIOLOGÍA - (CTI)

Resumen o descripción

"Aims:  To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana.

Methods and Results:  The restriction and sequence analysis of the amplified region, between 18S and 28S rDNA and 16S rDNA genes, were used for the identification of yeast and bacteria, respectively. Eleven different micro‐organisms were identified in the mezcal fermentation. Three of them were the following yeast: Clavispora lusitaniae, Pichia fermentans and Kluyveromyces marxianus. The bacteria found were Zymomonas mobilis subsp. mobilis and Zymomonas mobilis subsp. pomaceae, Weissella cibaria, Weissella paramesenteroides, Lactobacillus pontis, Lactobacillus kefiri, Lactobacillus plantarum and Lactobacillus farraginis.

Conclusions:  The phylogenetic analysis of 16S rDNA and ITS sequences showed that microbial diversity present in mezcal is dominated by bacteria, mainly lactic acid bacteria species and Zymomonas mobilis. Pichia fermentans and K. marxianus could be micro‐organisms with high potential for the production of some volatile compounds in mezcal.

Significance and Impact of the Study:  We identified the community of bacteria and yeast present in mezcal fermentation from Agave salmiana."

Editor

John Wiley

&

Sons

Fecha de publicación

junio de 2008

Tipo de publicación

Artículo

Versión de la publicación

Versión aceptada

Recurso de información

http://ipicyt.repositorioinstitucional.mx/jspui/handle/1010/1469

Formato

application/pdf

Sugerencia de citación

Escalante‐Minakata, P. , Blaschek, H. , Barba de la Rosa, A. , Santos, L. and De León‐Rodríguez, A. (2008), Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. Letters in Applied Microbiology, 46: 626-630. doi:10.1111/j.1472-765X.2008.02359.x

Repositorio Orígen

Repositorio IPICYT

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