Yeasts Isolated from the Alcoholic Fermentation of<i>Agave duranguensis</i>During Mezcal Production

Páez-Lerma, Jesús Bernardo; Arias, Armando; Rutiaga-Quiñones, Olga Miriam; Barrio, Eladio; Soto-Cruz, N.O.

doi:10.1080/08905436.2013.840788

Cited by 33 publications

(39 citation statements)

References 31 publications

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“…In ancestral and artisanal mezcal production, pulp, and fibers (bagasse) obtained by the milling of cooked maguey are placed in wooden vats and left to sit over 2 or 3 days, warm water (40°C) is then added. Here, the maguey juice undergoes natural fermentation, which relies on the microbiota present in the production environment, including bacteria and yeasts (Lachance, 1995; Narváez-Zapata et al, 2010; Verdugo Valdez et al, 2011; Páez-Lerma et al, 2013; Kirchmayr et al, 2017). The crushing equipment and the wooden vats have been reported as the main source of inoculum (Lachance, 1995).…”

Section: Introductionmentioning

confidence: 99%

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

et al. 2018

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Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups. Four of them included 90% of all isolates, and these were identified using the sequence of the D1/D2 domain of the large-subunit rDNA. Pichia kudriavzevii, Pichia manshurica, Saccharomyces cerevisiae, and Kluyveromyces marxianus were detected as predominant species. Both species belonging to the Pichia genus were detected in 88% of the distilleries, followed by S. cerevisiae (70%) and K. marxianus (50%). In order to evaluate the fermentative capacity, one strain of each species was assessed in a pure and mixed culture in two culture media, filtered maguey juice (MJ) and maguey juice including its bagasse (MJB). Findings demonstrated that non-Saccharomyces yeast presented better growth than that of S. cerevisiae. K. marxianus PA16 was more efficient for ethanol production than S. cerevisiae DI14. It produced 32 g/L of ethanol with a yield of 0.47 g/g and efficient of 90%. While, P. kudriavzevii produced more ethyl acetate (280 mg/L) than the others species. All fermentations were characterized by the presence of isobutyl and isoamyl alcohol. The presence of K. marxianus in a mixed culture, improved the ethanol production and volatile compounds increased using co-cultures.

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Section: Introductionmentioning

confidence: 99%

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

et al. 2018

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“… 21 , 23 , 24 In addition, the occurrence of different strains during the fermentation process, as observed in the chicha de jora studied during the five days of fermentation is very common in spontaneous fermentation during traditional beverage production. 21 , 25 , 26 As each mtDNA profile represents a different genetic strain of S. cerevisiae , these strains could be contributing to different sensory proprieties of the beverage. The selection of the best S. cerevisiae strains for chicha production is interesting, and these studies could be based on strain diversity with different mtDNA restriction profiles occurring during the fermentative process.…”

Section: Discussionmentioning

confidence: 99%

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador

Piló

Barriga

Guamán-Burneo

et al. 2018

Brazilian Journal of Microbiology

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Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.

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“…According to the specific process used for maguey cooking, milling, fermentation, and distillation, mezcal is classified as ancestral mezcal, artisanal mezcal, and mezcal (NOM-070-SCFI-2016). The elaboration processes of the first two categories, generally involve natural fermentation in which yeasts play an essential function in ethanol and volatile compounds production (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011). The main yeast species involved in this process comprise Saccharomyces cerevisiae, Saccharomyces exiguous, Kluyveromyces marxianus, Torulaspora delbrueckii, Pichia membranefaciens, Pichia kluyvery, Pichia fermentans, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Zygosaccharomyces bisporus, Clavispora lusitaniae, Candida ethanolica, Candida diversa (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The elaboration processes of the first two categories, generally involve natural fermentation in which yeasts play an essential function in ethanol and volatile compounds production (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011). The main yeast species involved in this process comprise Saccharomyces cerevisiae, Saccharomyces exiguous, Kluyveromyces marxianus, Torulaspora delbrueckii, Pichia membranefaciens, Pichia kluyvery, Pichia fermentans, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Zygosaccharomyces bisporus, Clavispora lusitaniae, Candida ethanolica, Candida diversa (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011). Saccharomyces cerevisiae has been found as the predominant mezcal yeast (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011) and is associated with their ability to grow under environmental conditions prevailing in the fermentation vats, such as the presence of maguey fibers, sugar content (120-300 g/L; which depends of the harvest season, in spring the must prepared can reach up to 300 g/L of sugar, due to fructans concentration in the maguey plant is higher than the one reached in fall season; Vera-Guzmán et al 2012), pH value about 4, high temperature inside of the fermentation vats (35-40°C; frequently, warm water is added to the bagasse contained in the wooden vats, so the temperature could be higher than 40°C), and ethanol content about of 40 and 60 g/L (Kirchmayr et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…These conditions are similar to the ones found in the final stage of the mezcal fermentation. In this phase, S. cerevisiae has been reported as the dominant species (Kirchmayr et al 2017;Páez-Lerma et al 2013;Verdugo-Valdez et al 2011). This yeast, in addition to ethanol, also produces higher alcohols (amyl and isoamyl alcohols, n-propanol, 2-phenyl ethanol and isobutanol) and esters (isoamyl acetate and ethyl hexanoate) (Díaz-Montaño et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures

Ruíz‐Terán

Martínez-Zepeda

Merced

et al. 2018

Food Sci Biotechnol

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In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential use in fermentation. All strains were able to tolerate pH value of 3, significant levels of glucose (30%), ethanol (12% v/v), and temperature of 37°C. Eleven of them were able to grow in presence of 15% of ethanol, but only CH7 and PA18 strains grew at 42°C. Both were selected for evaluation of their fermentative abilities in maguey juice and in a synthetic medium incubated at 30 and 40°C. Temperature of 40°C had a positive effect on the ethanol production, increasing the productivity and efficiency in maguey fermentation. Ethyl acetate, isobutanol and isoamyl alcohols production was favored at 30°C. Both evaluated strains presented a good fermentative capacity and production of volatile compounds, suggesting their potential use as starter cultures in mezcal fermentation.

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Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production

Cited by 33 publications

References 31 publications

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador

Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures

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