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

Abstract

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.

Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan

“…Inhibition spectra and effect of enzymes on the bacteriocin produced by lactic acid bacteria from ripe mulberries. H041703 + --11 N N 11 H041706 + --11 N N 11 H041710 + --11 N N 11 H041713 + --11 N N 11 H041715 + --10 N N 10 H041718 + --11 N N 11 H041719 + --11 N N 11 H041720 + --11 N N 11 H041721 + --11 N N 11 H041722 + -- (8,9,11,18). In a previous study, LAB associated with wine grapes was studied by Bae et al (2).…”

First description of a novel Weissella species as an opportunistic pathogen for rainbow trout Oncorhynchus mykiss (Walbaum) in China

“…Members of the genus Weissella have been isolated from a variety of sources, such as fresh vegetables, fermented silage (Dellaglio and Torriani, 1986;Ennahar et al, 2003;Wang and Nishinno, 2008), meat or meat products (Milbourne, 1983;Santos et al, 2005;Koort et al, 2006), desert spring and desert plants (Holzapfel and van Wyk, 1982), sugar cane, carrot juice, row milk and sewage (Hammes and Vogel, 1995), milking machine slime (Kandler et al, 1983), soil (Magnusson et al, 2002), fermented sausages (Collins et al, 1993), Korean kimchi (Choi et al, 2002;Lee et al, 2002;Kim and Chun, 2005), Malaysian foods (Leisner et al, 1999;Bjö rkroth et al, 2002) or fermented mescal of Agave salmiana (Escalante- Minakata et al, 2008). But only Weissella confusa and Weissella cibaria have been described from human or animal clinical samples.…”

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

“…The pathways of synthesis, type and concentration of these compounds also depend on the microorganisms present during the fermentation process [64], the chemical composition of the raw materials, ratio of C/N, and the environmental conditions [65,66].…”