Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca

Kirchmayr, Manuel R.; Segura-García, Luis E.; Lappe-Oliveras, Patricia; Moreno-Terrazas, R.; Rosa, M.; Mathis, Anne

doi:10.1016/j.lwt.2016.12.052

Cited by 43 publications

(73 citation statements)

References 20 publications

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“…This effect has been related to the presence in wine of specific nutrients or phenolic compounds that stimulate growth and malolactic activity (Campos, Couto, & Hogg, ). Another possible explanation could be the high specialization of O. oeni , a species almost uniquely associated with wine and occasionally with other fermented beverages such as mezcal (Kirchmayr et al., ) and cider (Herrero, Roza, García, & Díaz, ). This specialization allows O. oeni to dominate an environment where most of other microorganisms cannot.…”

Section: Resultsmentioning

confidence: 99%

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Miranda-Castilleja

Martínez-Peniche

Roquet-Jalmar

et al. 2018

Journal of Food Science

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An alternative scheme is proposed for the joint selection of yeast and lactic acid bacteria strains, which allows us to foresee the interactions that may occur between them during winemaking. The kinetic parameters, turbidimetrically measured and analyzed by multivariate methods, simplify the detection of outstanding selectable microorganisms. This methodology can be implemented at any cellar or even any fermentative industry that aims to select compatible yeast and lactic acid bacteria.

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Section: Resultsmentioning

confidence: 99%

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Miranda-Castilleja

Martínez-Peniche

Roquet-Jalmar

et al. 2018

Journal of Food Science

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“…It is not possible, however, based on current literature to disentangle these two categories. For example, the species Kluyveromyces marxianus has been isolated from chica beer [107], cider [108], kombucha [109], and mezcal liquor [110]. However, K. marxianus is a well-known "dairy-yeast" frequently found in both natural [111,112] and industrial dairy products [113].…”

Section: Cug-ser1 Cladementioning

confidence: 99%

Signatures of optimal codon usage predict metabolic ecology in budding yeasts

LaBella

Opulente

Steenwyk

et al. 2020

Preprint

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Reverse ecology is the inference of ecological information from patterns of genomic variation. One rich, heretofore underutilized, source of ecologically-relevant genomic information is codon optimality or adaptation. Bias toward codons that match the tRNA pool is robustly associated with high gene expression in diverse organisms, suggesting that codon optimization could be used in a reverse ecology framework to identify highly expressed, ecologically relevant genes. To test this hypothesis, we examined the relationship between optimal codon usage in the classic galactose metabolism (GAL) pathway and known ecological niches for 329 species of budding yeasts, a diverse subphylum of fungi. We find that optimal codon usage in the GAL pathway is positively correlated with quantitative growth on galactose, suggesting that GAL codon optimization reflects increased capacity to grow on galactose. Optimal codon usage in the GAL pathway is also positively correlated with human-associated ecological niches in yeasts of the CUG-Ser1 clade and with dairy-associated ecological niches in the family Saccharomycetaceae. For example, optimal codon usage of GAL genes is greater than 85% of all genes in the major human pathogen Candida albicans (CUG-Ser1 clade) and greater than 75% of genes in the dairy yeast Kluyveromyces lactis (family Saccharomycetaceae). We further find a correlation between optimization in the thiamine biosynthesis and GAL pathways. As a result, optimal codon usage in thiamine biosynthesis genes is also associated with dairy ecological niches in Saccharomycetaceae, which may reflect competition with co-occurring microbes for extracellular thiamine. This work highlights the potential of codon optimization as a tool for gaining insights into the metabolic ecology of microbial eukaryotes. Doing so may be especially illuminating for studying fungal dark matter—species that have yet to be cultured in the lab or have only been identified by genomic material.

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“…The differences in the volatile compounds, such as benzyl alcohol, hexanoic acid ethyl ester, and dodecanoic acid ethyl ester concentrations, could be attributable to the microorganisms and conditions found during the fermentation process [8,9,22]. In previous studies, Kirchmayr et al [10] identified 21 different yeast species, such as Saccharomyces cerevisiae, Kluyveromyces marxianus, Zygosaccharomyces rouxii, Z. bisporus, Torulaspora delbrueckii, and Pichia membranifaciens, and 27 different bacterial species during fermentation in artisan mezcal production. These were associated with volatile compound generation.…”

Section: Volatile Compounds In Mezcal From a Angustifolia By Place Omentioning

confidence: 99%

“…Among the factors that have an influence on the artisanal process of making mezcal are Agave species and origin [2,4,7], initial sugar concentration, environmental conditions, native yeast strain, and, in certain cases, the addition of ammonium sulfate or ammonium chloride to the fermentation must [4,6,[8][9][10]. Another important parameter that ultimately defines the quality of agave beverages is the distillation system used [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…Fructans could form Maillard compounds, such as furans, pyrans, and ketones, as a result of higher temperatures and a lower pH in the agave cooking process [16]. On the other hand, the fermentation process generates ethanol, higher alcohols, esters, organic acid and others [4,6,[8][9][10]. Some of these volatile compound are of greater importance than others due to their concentrations or aromatic characteristics [12,17], and some could be specific to the Agave species.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

et al. 2018

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Abstract:Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01).

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Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca

Cited by 43 publications

References 20 publications

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Signatures of optimal codon usage predict metabolic ecology in budding yeasts

Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

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