Metagenomic Microbial Diversity in Aguamiel from Two<i>Agave</i>Species During 4-Year Seasons

Morales, Sandra Luz Villarreal; Salazar, María Isabel Enríquez; Michel, Mariela R.; Gallegos, Adriana Carolina Flores; Montañez-Saens, Julio; Aguilar, Cristóbal N.; Herrera, Raúl Rodríguez

doi:10.1080/08905436.2018.1547200

Cited by 16 publications

(17 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A core yeast in pulque production was identified as Kluyveromyces marxianus , this yeast is capable of fermentation at high temperatures (45ºC), is also able to ferment complex sugars such as inulins and hemicellulose, it has also been used to produce bioethanol with a wider substrate range and higher temperature tolerance than S. cerevisiae (Lertwattanasakul et al, 2015;Fonseca et al ., 2008). The capacity of Kluyveromyces spp to release fructose from inulins, correlates with the many microorganisms, including some found in this study ( Gluconacetobacter, Weisella, Leuconostoc, Serratia and Candida) that use fructose as a carbon source (Estrada-Godina et al, 2001;Silva-Santisteban et al, 2006;Villarreal-Morales et al, 2019;Wang et al, 2005;Wei et al, 2018;Wickham, 2009;Xu et al, 2018;Yamada et al, 2012;Grimont and Grimont, 2006;Simoncini et al, 2007).…”

Section: In This Study Sphingomonassupporting

confidence: 60%

“…70, -1955Microbiol. 70, .2004 Cladosporium cladosporioides, Cryptococcus so BEA 2010, Galactomyces geotrichum, Phialosimplex caninus, Uncultured Dothideales, Pleosporales sp MU 20094, Zygosaccharomyces bailii, Bullera sp TMS 2011 -Oliveras et al, 2008;Escalante et al, 2004;Escalante et al, 2008;Escalante et al, 2016;Estrada-Godina et al, 2001;Cruz-Guerrero et al, 2006;Castro-Rodríguez et al, 2015;Villarreal Morales et al, 2019) Suppl. Fig.…”

Section: Data Availabilitymentioning

confidence: 99%

See 1 more Smart Citation

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

Rocha-Arriaga¹,

Espinal-Centeno²,

Martínez-Sánchez

et al. 2019

Preprint

View full text Add to dashboard Cite

Our approach allowed the identification of a broader microbial diversity in Pulque • We increased 4.4 times bacteria genera and 40 times fungal species detected in mead. • Newly reported bacteria genera and fungal species associated to Pulque fermentationAbstract Some of the biggest non-three plants endemic to Mexico were called metl in the Nahua culture. During colonial times they were renamed with the antillan word maguey . This was changed again by Carl von Linné who called them Agave (a greco-latin voice for admirable). For several Mexican prehispanic cultures, Agave species were not only considered as crops, but also part of their biocultural resources and cosmovision. Among the major products obtained from some Agave spp since pre-hispanic times is the alcoholic beverage called pulque or octli . This beverage represents a precolumbian biotechnological development obtained by the natural fermentation of the mead ( aguamiel ) from such plants. The pulque played a central role in mexican prehispanic cultures, mainly the Mexica and the Tolteca, where it was considered as sacred. For modern Mexicans, pulque is still part of their heritage and, in recent times, there has been a renewed interest in this ancient beverage, due to its high content in nutrients such as essential amino acids. We focus this study in the microbial diversity involved in pulque fermentation process, specially because it is still produced using classic antique technologies,.In this work, we report the microbiome of pulque fermentation stages, using massive sequencing of the 16S rRNA gene and the internal transcribed spacer (ITS) for describing bacterial and fungal diversity and dynamics along pulque production. In this study, we are providing the most diverse catalogue of microbes during pulque production with 57 identified bacterial genus and 94 fungal species, these findings allowed us to identify core microbes resilient during pulque production which point to be potential biomarkers exclusive to each fermentation stage.

show abstract

Section: In This Study Sphingomonassupporting

confidence: 60%

Section: Data Availabilitymentioning

confidence: 99%

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

Rocha-Arriaga¹,

Espinal-Centeno²,

Martínez-Sánchez

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

“…In all cases, a certain amount of sucrose was hydrolyzed during accumulation in the cajete , whereas the FOS profile varied between agave plants and their production stage ( Table 1 ). This helps to explain the origin of the inverted sugar commonly found in aguamiel , as well as the significant variations in fructan concentration in aguamiel reported in the literature ( 5 , 13 , 20 , 21 ).…”

Section: Resultsmentioning

confidence: 81%

Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime

et al. 2020

View full text Add to dashboard Cite

Aguamiel is the sap collected from agave , while pulque is the result of the natural fermentation of aguamiel . Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel , either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity ( cajete ), producing a residual bagasse ( metzal ). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel . The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete . In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel . These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

show abstract

“…Villareal-Morales et al [38] recorded six yeast species (mainly Kluyveromyces spp.) and 11 bacteria strains (mainly Lactococcus spp.)…”

Section: Importance Of the Fermenting Microorganismsmentioning

confidence: 99%

“…Agave sap contains sugars (sucrose, fructose and glucose), vitamins, minerals, and amino acids, so it is a source of nutrition [33][34][35][36]. Agave sap has a high diversity of microorganisms, which determine the attributes of pulque [26,34,37,38]. It is rich in different compounds favourable for microorganisms naturally associated with agaves and that are transported to the scraped cavities of the stems through the air or the action of scrapers and other utensils used for collecting agave sap [26,37].…”

Section: Introductionmentioning

confidence: 99%

Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico

Álvarez-Ríos

Figueredo-Urbina

Casas

2020

Foods

View full text Add to dashboard Cite

Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexico, where we documented its traditional preparation and analyzed the relationship between preparation conditions and the composition and dynamics of microbiological communities, as well as the physical and chemical characteristics of the beverage. In one of the communities, Santiago Undameo (SU), people boil the sap before inoculating it with pulque inoculum; this action causes this local pulque to be sweeter, less acidic, and poorer in bacteria and yeast diversity than in the other community, Tarimbaro (T), where the agave sap is not boiled and where the pulque has more diversity of microorganisms than in SU. Fermentation management, particularly boiling of the agave sap, influences the dynamics and diversity of microbial communities in the beverage.

show abstract

Metagenomic Microbial Diversity in Aguamiel from TwoAgaveSpecies During 4-Year Seasons

Cited by 16 publications

References 20 publications

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico

Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime

Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico

Contact Info

Product

Resources

About