Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, México and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent m...

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Bibliographic Details
Published in:	Antonie van Leeuwenhoek Vol. 100; no. 4; pp. 497 - 506
Main Authors:	Verdugo Valdez, A., Segura Garcia, L., Kirchmayr, M., Ramírez Rodríguez, P., González Esquinca, A., Coria, R., Gschaedler Mathis, A.
Format:	Journal Article
Language:	English
Published:	Dordrecht Springer Netherlands 01-11-2011 Springer Springer Nature B.V
Subjects:	Agar Agave Agave - metabolism Agave - microbiology Alcoholic beverages Alcoholic Beverages - microbiology Alcoholics Biological and medical sciences Biomedical and Life Sciences Candida Clavispora Colonies DNA, Fungal - genetics Endonuclease Ethanol Ethanol - metabolism Fermentation Flowers & plants Fundamental and applied biological sciences. Psychology Genetic diversity Kluyveromyces marxianus Life Sciences Medical Microbiology Microbiology Molecular Sequence Data Musts Mycological Typing Techniques Original Paper Pichia kluyveri Plant Sciences Polymorphism, Restriction Fragment Length Raw materials RNA, Ribosomal - genetics rRNA rRNA 26S Saccharomyces cerevisiae Saccharomyces exiguus Soil Science & Conservation Sugar Torulaspora delbrueckii Volatiles Yeast Yeasts Yeasts - classification Yeasts - genetics Yeasts - isolation & purification Yeasts - metabolism Zygosaccharomyces bailii Fermentation process Mezcal Yeast diversity RFLP DGGE Monocotyledones Yeast Denaturing gradient gel electrophoresis Fermentation Agave Succulent plant Restriction fragment length polymorphism Angiospermae Agavaceae Spermatophyta
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Summary:	The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, México and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent method (DGGE). The alcoholic fermentations of two separate musts obtained from Agave salmiana were analyzed. Sugar, ethanol and major volatile compounds concentrations were higher in the first fermentation, which shows the importance of having a quality standard for raw materials, particularly in the concentration of fructans, in order to produce fermented Agave salmiana must with similar characteristics. One hundred ninety-two (192) different yeast colonies were identified, from those present on WL agar plates, by RFLP analysis of the ITS1-5.8S- ITS2 from the rRNA gene, with restriction endonucleases, HhaI, HaeIII and HinfI. The identified yeasts were: Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia kluyveri, Zygosaccharomyces bailii, Clavispora lusitaniae, Torulaspora delbrueckii, Candida ethanolica and Saccharomyces exiguus . These identifications were confirmed by sequencing the D1-D2 region of the 26S rRNA gene. With the PCR-DGGE method, bands corresponding to S. cerevisiae , K. marxianus and T. delbrueckii were clearly detected, confirming the results obtained with classic techniques.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Article-2 ObjectType-Feature-1
ISSN:	0003-6072 1572-9699
DOI:	10.1007/s10482-011-9605-y