Microbial diversity and biochemical profile of aguamiel collected from Agave salmiana and A. atrovirens during different seasons of year

Enríquez-Salazar, M. Isabel; Veana, Fabiola; Aguilar, Cristóbal N.; Garza-Rodríguez, Iliana M. de la; López, Mercedes G.; Rutiaga-Quiñones, Olga Miriam; Morlett-Chávez, Jesús A.; Rodríguez‐Herrera, Raúl

doi:10.1007/s10068-017-0141-z

Cited by 26 publications

(21 citation statements)

References 22 publications

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“…After centuries of traditional fermentation and decades of scientific research, the changes in concentration and composition (molecular weight distribution) of fructans in aguamiel have not been yet studied, particularly as regards the changes that take place during the agave productive lifetime. Sugar concentration in accumulated aguamiel is routinely reported; however, the changes in aguamiel composition during production after scraping and at different production stages have never been reported ( 12 , 13 ).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…and Gluconobacter spp. convert alcohol into acetic acid [34]. Additionally, the resulting pulque is considerably more viscous than that consumed in the localities studied in Michoacán, due to the accumulation of EPS during the longer preparation time.…”

Section: Pulque Management In the State Of Michoacán: Similarities Anmentioning

confidence: 94%

Section: Introductionmentioning

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%

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

Álvarez-Ríos

Figueredo-Urbina

Casas

2020

Foods

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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.

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“…Several agave species have been documented for aguamiel production, including A. salmiana, A. mapisaga, A. atrovirens, A. americana and A. ferox (Escalante et al, 2008;Isabel Enríquez-Salazar et al, 2017). This particular substrate has high potential to be exploited due to its rich composition.…”

Section: Aguamielmentioning

confidence: 99%

Fructooligosaccharides production from agro-wastes as alternative low-cost source

Rosa

Flores‐Gallegos

Muñiz‐Márquez

et al. 2019

Trends in Food Science & Technology

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Background: The prebiotic properties of fructooligosaccharides (FOS) are well documented. The high demand of functional food by the food, pharmaceutical and biotechnology industries have lead researchers to explore new and more feasible processes to produce FOS. Not only economical substrates are being exploited to reduce costs, but also, seeking to attend a global problem, the excessive generation of agro-industrial wastes that are polluting the earth, which are not being completely exploited, have been a concern. Scope and approach: The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in fructooligosaccharides production from agro-wastes, as alternative low-cost source. Emphasis is placed on the examination, analysis and discussion of the prospects for using different agro-industrial waste bioresources for the production of FOS and FOS-producing enzymes. Key findings and conclusions: The food, agro-industrial and forestry industries generate large volumes of waste, that are mainly composed of complex carbohydrates and crude proteins, that can be useful as nutrients for microbial growth, and enzymes or other metabolites production. Agro-industrial wastes are discarded, and its accumulation generates a severe environmental impact. The development of value-added processes using agroindustrial wastes is very attractive and becomes an environmentally friendly waste management method.

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Microbial diversity and biochemical profile of aguamiel collected from Agave salmiana and A. atrovirens during different seasons of year

Cited by 26 publications

References 22 publications

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

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

Fructooligosaccharides production from agro-wastes as alternative low-cost source

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