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

dc.contributor.authorEscalante Minakata, María del Pilar
dc.contributor.authorBlaschek, Hans Peter M.
dc.contributor.authorBarba de la Rosa, Ana Paulina
dc.contributor.authorSantos Martínez, Martha Leticia
dc.contributor.authorDe León Rodríguez, Antonio
dc.contributor.editorWiley
dc.date.accessioned2018-06-07T20:16:49Z
dc.date.available2018-06-07T20:16:49Z
dc.date.issued2008-06
dc.identifier.citationEscalante‐Minakata, P. , Blaschek, H. , Barba de la Rosa, A. , Santos, L. and De León‐Rodríguez, A. (2008), Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. Letters in Applied Microbiology, 46: 626-630. doi:10.1111/j.1472-765X.2008.02359.x
dc.identifier.urihttp://hdl.handle.net/11627/3866
dc.description.abstract"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."
dc.publisherWiley
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject16S rDNA
dc.subjectFermentation
dc.subjectITS rDNA
dc.subjectMezcal
dc.subjectPhylogenetic analysis
dc.subject.classificationMICROBIOLOGÍA
dc.titleIdentification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana
dc.typearticle
dc.identifier.doihttps://doi.org/10.1111/j.1472-765X.2008.02359.x
dc.rights.accessAcceso Abierto


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional