The uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts

Berrios, Ericka Patricia Flores; González, Jannet; Gaviño, Javier Placido Arrizon; Romano, P.; Capece, Angela; Mathis, Anne

doi:10.1111/j.1472-765x.2005.01738.x

Cited by 22 publications

(4 citation statements)

References 24 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flores Berrios et al . (2005) used amplified fragment length polymorphism (AFLP) to detect DNA polymorphism, genotype identification, and genetic diversity between S. cerevisiae, Candida spp., and Hanseniaspora spp.…”

Section: Yeast In the Fermentation Processmentioning

confidence: 99%

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

Lappe-Oliveras

Moreno-Terrazas

Arrizón-Gaviño

et al. 2008

FEMS Yeast Research

145

117

View full text Add to dashboard Cite

The great variety of agaves and their multiple uses have played an important role in the cultural identification of Mexico. They have been exploited in many ways for over 10,000 years, and one of these applications is the production of alcoholic nondistilled and distilled beverages. Most of the production processes of these Mexican beverages involve a complex fermentation in which bacteria (mainly lactic and acetic acid) and yeasts (non-Saccharomyces and Saccharomyces) are present in stable mixed populations, or succeeding one another, and have a significant impact on the sensorial characteristics and nutritive value of the final product. This minireview focuses on several nondistilled and distilled Agave beverages, their production area, the Agave species used in their elaboration, the functional microbiota involved in the fermentation process, their fermentation products (when known), the biochemical changes of these unique fermentations, and their impact on the quality and sensorial characteristics of the product.

show abstract

Section: Yeast In the Fermentation Processmentioning

confidence: 99%

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

Lappe-Oliveras

Moreno-Terrazas

Arrizón-Gaviño

et al. 2008

FEMS Yeast Research

145

117

View full text Add to dashboard Cite

show abstract

“…(1999). Flores‐Berrios et al. (2006) used the amplified fragment length polymorphism (AFLP) technique to study the genetic yeast diversity, and showed the underlying relationship between the molecular profiles, strain origin and fermentation process for yeast isolated from Mexican agave spirit (tequila, raicilla, sotol and mezcal), Italian and African wines.…”

Section: Introductionmentioning

confidence: 99%

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

Escalante‐Minakata

Blaschek

Rosa

et al. 2008

Lett Appl Microbiol

View full text Add to dashboard Cite

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.

show abstract

“…The electrophoretic profiles detected by these techniques did not allow a clear differentiation between the strains used possibly because the strains that are collected in the same geographic region show a similar genomic constitution (9, 18, 37). However, interdelta fingerprinting was an adequate technique to identify differences between parental strains as well as between the hybrids obtained and their parental strains.…”

Section: Discussionmentioning

confidence: 99%

Development and characterization of hybrids from native wine yeasts

García¹,

Rivera²,

Contreras³

et al. 2012

Braz. J. Microbiol.

View full text Add to dashboard Cite

For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta fingerprinting was used to confirm the hybrid condition. A detailed enological characterization of the hybrids in synthetic and natural must indicates that physiological parameters such as sporulation, residual sugar, ethanol yield and total nitrogen uptake are within the levels determined for the parental strains, however, other parameters such as growth rate, lag phase and ethanol production show statistical differences with some parental or commercial strains. These findings allow us to propose these hybrids as new wine-making strains.

show abstract

The uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts

Cited by 22 publications

References 24 publications

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

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

Development and characterization of hybrids from native wine yeasts

Contact Info

Product

Resources

About