Agave Juice, Fermentation and Chemical Composition Studies of Some Species

Sánchez-Marroquín, A; Hope, P. H.

doi:10.1021/jf60003a007

Cited by 67 publications

(54 citation statements)

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“…According to the experience of agave producers, the difference can be due to the fertilization system and soil composition of each location, and these factors, probably influenced ethanol production. It has been found that nutrient limitations inhibit ethanol production in tequila [2,7,27] and other fermentations [6,8,17,30,32].…”

Section: Resultsmentioning

confidence: 99%

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process

Pinal

Cornejo

Arellano

et al. 2009

J Ind Microbiol Biotechnol

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The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Fermentations were carried out with Agave juice obtained from two cultivation fields (CF1 and CF2), as well as two ages (4 and 8 years) and two Saccharomyces cerevisiae yeast strains (GU3 and AR5) isolated from tequila fermentation must. Sugar consumption and ethanol production varied as a function of cultivation field and agave age. The production of ethyl acetate, 1-propanol, isobutanol and amyl alcohols were influenced in varying degrees by yeast strain, agave age and cultivation field. Methanol production was only affected by the agave age and 2-phenylethanol was influenced only by yeast strain. This work showed that the use of younger Agave tequilana for tequila fermentation resulted in differences in sugar consumption, ethanol and volatile compounds production at the end of fermentation, which could affect the sensory quality of the final product.

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Section: Resultsmentioning

confidence: 99%

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process

Pinal

Cornejo

Arellano

et al. 2009

J Ind Microbiol Biotechnol

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“…C IJ,max-A2 /C IJ,-max-ME = 116,666/126,666 = 0.92 times) at relatively similar values of F/CH and CH/N ratios [i.e., (F/CH) A2 /(F/ CH) ME = 1.2/1.7 = 0.7 times; (CH/N) A2 /(CH/N) ME = 7.9/ 7.9 = 1 times]. Those similarities were found even though the compared bioprocesses were different: medium A2 contained carbohydrates like sucrose, glucose, fructose and inuline [19] while ME-medium contained lactose as the main carbohydrates source [6]. In contrast, Neves et al [15] obtained 14,400 S. carpocapsae Az-20-IJ ml -1 with (C IJ /C IJ,0 ) max = 29.4 (-) using a culture medium containing 20 g l -1 soy flour, 10 g l -1 yeast extract, 10 g l -1 dried egg yolk and 20 g l -1 corn oil, which implies F/ CH = 2.78 g g -1 and CH/N = 2.44 g g -1 .…”

Section: Modelling Of Kinetics Of Infective Juvenile Stage Productionmentioning

confidence: 97%

Kinetics of infective juvenile production of the entomopathogenic nematode Steinernema carpocapsae in submerged monoxenic culture

Hernández

Islas-López

Maciel-Vergara

et al. 2007

Bioprocess Biosyst Eng

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The effects of culture medium formulations on the kinetics of infective juvenile (IJ) production of the entomopathogenic nematode Steinernema carpocapsae in submerged monoxenic culture, were studied at the cylindrical-bottle scale using six culture media containing agave juice from Agave spp. among other ingredients. The IJ production kinetics was well modelled through a re-parameterised 3-parameter Gompertz model with kinetic parameters: IJ-lag phase lambda (IJ) (day), maximum IJ-stage production rate m (max )(day(-1)), and IJ-multiplication factor (C (IJ)/C (IJ,0))(max)(-). The variation of lambda (IJ) was not very important within fermentations (10.3-16.2 days); nonetheless, important effects were observed on m (max) (32.8-241.2 days(-1)) and (C (IJ)/C (IJ,0))(max) (66(-) to 611.4(-)). Particularly, maximum values of m (max) and (C (IJ)/C (IJ,0))(max) were obtained in medium A4 (0.276 l l(-1) agave juice, 17 g l(-1) yeast extract, 12 g l(-1) dried egg yolk, 0.025 l l(-1) corn oil). Also, the maximum IJ concentration (249,444 per ml) was achieved in A4-fermentations.

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“…Los fructanos pasan por el tracto digestivo intactos sin aporte calórico a la sangre (Niness, 1999); además tienen propiedades prebióticas, pues constituyen el sustrato específico para bacterias de los géneros Lactobacillus y Bifidobacterium del colon, las cuales producen cambios que favorecen la salud del hospedero (Gibson & Roberfroid, 1995). Así, el consumo de fructanos mejora el funcionamiento del tracto digestivo, favorece la regulación de la glucosa y el perfil lipídico en la sangre, evita el estreñimiento, ayuda a la absorción de algunos minerales como el calcio y reduce el riesgo de enfermedades cardiovasculares, diabetes y cáncer de colon (Greg, 2009 The first evidence of the presence of fructose polysaccharides in the Agave species was provided by Sánchez-Marroquín and Hope (1953). Then, López et al (2003) established the molecular structure of the fructans of maguey for tequila and found the presence of branched structures and a higher level of polymerization than those of chicory.…”

Section: Introductionunclassified

Extracción y caracterización de fructanos de Agave salmiana Otto ex Salm-Dyck

Aguirre‐Rivera

Juárez-Flores

Ortiz-Pérez

et al. 2015

Rev Cha Se Cie For y del Amb

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Los fructanos son polímeros de fructosa con grandes aplicaciones en la industria de alimentos funcionales. Aunque los fructanos de Agave angustifolia spp. tequilana ya se producen industrialmente y comienzan a tener demanda en EE. UU., para su extracción se sigue utilizando la cabeza o piña de maguey (tallo y bases foliares) con madurez variable, lo cual repercute en la calidad y en procesos que encarecen la producción. En este trabajo se describe un método alternativo para la extracción de fructanos de tallos de Agave salmiana, el cual es más simple y facilita la obtención de manera natural u orgánica. Se evaluaron los rendimientos absoluto y relativo del concentrado de fructanos (CF), referidos tanto al tallo como a la cabeza de maguey, así como su calidad mediante el análisis por cromatografía líquida de alta resolución (HPLC). El rendimiento de CF (95 % MS de materia seca) del tallo fresco fue de 21 % y casi 80 % del tallo seco. El CF libre de humedad está compuesto por cerca de 80 % de fructanos y el resto por trisacáridos (cerca de 9.5 %), cenizas (5 %), sacarosa (1 %) y sapogeninas (0.85 %); cantidades de glucosa y fructosa no fueron detectables (< 0.002 %).

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Agave Juice, Fermentation and Chemical Composition Studies of Some Species

Cited by 67 publications

References 0 publications

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process

Kinetics of infective juvenile production of the entomopathogenic nematode Steinernema carpocapsae in submerged monoxenic culture

Extracción y caracterización de fructanos de Agave salmiana Otto ex Salm-Dyck

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