Bebidas tradicionales y nuevas alternativas

In this work we determined the effects of the C/N ratio and the initial concentration of sugars in Agave duranguensis must on the fermentation kinetics, composition and sensory evaluation of the mezcal produced. The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (... Leer +

The fermentative and aromatic capabilities of Kloeckera africana/Hanseniaspora vineae K1, K. apiculata/H. uvarum K2, and Saccharomyces cerevisiae S1 and S2 were studied in pure and mixed culture fermentations using Agave tequila juice as the culture medium. In pure and mixed cultures, Kloeckera/... Leer +

Various consortia of yeasts and bacteria involved in the natural fermentation process of tequila have been identified, particularly non-Saccharomyces yeasts. This study evaluates the fermentative capacity of two non-Saccharomyces yeasts (isolated from traditional mezcal fermentation): Kluyveromyces... Leer +

Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production... Leer +

This study characterized Clavispora lusitaniae strains isolated from different stages of the processing and early fermentation of a henequen (Agave fourcroydes) spirit produced in Yucatan, Mexico using a molecular technique. Sixteen strains identified based on morphological features, obtained from... Leer +

In this work we evaluated the prebiotic effect of Agave fourcroydes fructans in an animal model. Male mice (C57BL/6J) were fed on parallel forms with a standard diet or diets supplemented with 10% of fructans from Cichorium intybus (Raftilose P95) and Agave fourcroydes from Cuba for 35 days. The... Leer +

Se realizó el seguimiento del proceso de elaboración del Tequila a través de la evolución de la composición volátil

Existen en el mundo distintos alimentos fermentados que se consumen en pequeñas regiones, muchas se han popularizado e incluso se producen fuera del lugar de origen, pero existen otros cuyo consumo sigue estando restringido. La mayoría de estas fermentaciones son naturales, es decir, los... Leer +

Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate. Strain ITD-00068 consumed 100% and 36% of the... Leer +

Leuconostoc mesenteroides P45 was isolated from the traditional Mexican pulque beverage. We report its draft genome sequence, assembled in 6 contigs consisting of 1,874,188 bp and no plasmids. Genome annotation predicted a total of 1,800 genes, 1,687 coding sequences, 52 pseudogenes, 9 rRNAs, 51... Leer +

El maguey mezcalero potosino (Agave salmiana Otto ex Salm-Dick) ha sido una fuente importante de alimentos y materiales desde tiempos prehispánicos hasta la actualidad. La articulación de su aprovechamiento integral y polivalente tanto como materia prima de la industria mezcalera, como de sus... Leer +

Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate. Strain ITD-00068 consumed 100% and 36% of the... Leer +

We report the screening and characterization of EPS produced by LAB identified as Leuconostoc kimchii isolated from pulque, a traditional Mexican fermented, non-distilled alcoholic beverage produced by the fermentation of the sap extracted from several (Agave) maguey species. EPS-producing LAB... Leer +

Se realizó un estudio sobre la evolución en parámetros fisicoquímicos y composición volatil de Tequilada madurado en barriles de cuatro tipos de Roble Europeo

Se presenta una síntesis de la evolución que ha sufrido el estudio microbiano de los alimentos y bebidas fermentados autóctonos de México. Se hace especial referencia al pulque (bebida alcohólica que deriva de la fermentación espontánea de la savia de agave), la bebida tradicional mexicana... Leer +

"Traditionally, industrial tequila production has used spontaneous fermentation or Saccharomyces cerevisiae yeast strains. Despite the potential of non-Saccharomyces strains for alcoholic fermentation, few studies have been performed at industrial level with these yeasts. Therefore, in this... Leer +

El jarabe de agave azul (Agave tequilana Weber var. azul) es la sustancia dulce natural producida por hidrólisis de los fructanos almacenados en la planta de maguey. Este endulzante se ha popularizado por su capacidad prebiótica e índice glucémico bajo respecto a otros jarabes y mieles naturales.... Leer +

Agave tequilana fructans (ATF) constitute a substrate for bioethanol and tequila industries. As Kluyveromyces marxianus produces specific fructanases for ATF hydrolysis, as well as ethanol, it can perform simultaneous saccharification and fermentation.

Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial Inulinase. To compare the performance of the enzymatic preparation, a batch of experiments were also conducted with chicory inulin. Hydrolysis was performed for 6 h at two... Leer +

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... Leer +

"For tequila production, blue agave heads are cooked to hydrolyse their fructan content and release fermentable carbohydrates. However, this hydrolysis is not complete. As an alternative, we describe an enzymatic treatment with Fructozyme L, a preparation of inulinases. Optimal laboratory... Leer +

An efficient method for the direct extraction of yeast genomic DNA from agave must was developed.The resulting extracts were suitable templates for subsequent qPCR assays that quantified mixed yeast populations in artisan Mexican mezcal fermentations.

Samples obtained during 8 stages of Tequila's production process were analyzed to follow generation and/or disappearance of minor volatile compounds. Volatile compounds were extracted with the liquid-liquid batch extraction method and analyzed by gas chromatography coupled with a flame... Leer +