Culture-Independent Analysis of Lactic Acid Bacteria Diversity Associated with Mezcal Fermentation |
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Authors: | J A Narváez-Zapata R A Rojas-Herrera I C Rodríguez-Luna C P Larralde-Corona |
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Institution: | 1. Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Blvd. Del Maestro esq. Elias Pi?a, Col. Narciso Mendoza, 88710, Reynosa, Tamaulipas, Mexico 2. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico
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Abstract: | Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of
Tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized
yet. In order to address this lack of knowledge on this traditional Mexican beverage, we performed a DGGE-16S rRNA analysis
of the lactic acid bacterial diversity and metabolite accumulation during the fermentation of a typical agave must that is
rustically produced in San Carlos County (Tamaulipas, Mexico). The analysis of metabolite production indicated a short but
important malolactic fermentation stage not previously described for mezcal. The denaturing gradient gel electrophoresis (DGGE)
analysis of the 16S rRNA genes showed a distinctive lactic acid bacterial community composed mainly of Pediococcus parvulus, Lactobacillus brevis, Lactobacillus composti, Lactobacillus parabuchneri, and Lactobacillus plantarum. Some atypical genera such as Weissella and Bacillus were also found in the residual must. Our results suggest that the lactic acid bacteria could strongly be implicated in the
organoleptic attributes of this traditional Mexican distilled beverage. |
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