Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY Beverages Pub Date : 2023-11-28 DOI:10.3390/beverages9040099
Victor Adrian Espinoza-Martinez, P. Álvarez-Gutiérrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, Hector Gilberto Vazquez-Lopez
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Abstract

Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.
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梅斯卡尔酒发酵的生物技术过程对墨西哥瓦哈卡四个帕伦克酵母多样性的影响
梅斯卡尔酒是一种通过蒸馏自发或培养的微生物发酵的葡萄汁和果汁而制成的酒精饮料,这些葡萄汁和果汁是从墨西哥收获的熟龙舌兰的成熟茎中提取的。不同产区、不同地点甚至不同工厂的原料和生产工艺都有明显的不同,因此酿造出的产品也各具特色。瓦哈卡州是世界上最大的麦斯卡尔酒生产地,有 35000 个家庭参与这种芳香型酒精饮料的生产。发酵是梅斯卡尔酒生产的最重要阶段,由不同的酵母和细菌进行。本研究从瓦哈卡州四家梅斯卡尔酒厂(palenques)的发酵容器中分离出酵母菌株。通过 ITS 验证了分类测定,并通过个人访谈和主成分分析对生物技术过程进行了分析。共鉴定出 8 个不同属(白色念珠菌属(Candida)、克拉维斯菌属(Clavispora)、梅耶罗兹菌属(Meyerozyma)、元气菌属(Metarhizium)、皮奇亚菌属(Pichia)、酵母菌属(Saccharomyces)、Torulaspora 和 Yarrowia)的 18 个不同分离物。根据生物技术工艺分析和主成分分析,手工宫殿(宫殿 1、3 和 4)与宫殿 2 更为相似,而宫殿 2 则完全不同,因为宫殿 2 的手工工艺已转向技术生产。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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