Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

Abstract

The bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, was studied in 16S rDNA clone libraries from three pulque samples. Sequenced clones identified as Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, and Hafnia alvei, were detected for the first time in pulque. Identity of 16S rDNA sequenced clones showed that bacterial diversity present among pulque samples is dominated by Lactobacillus species (80.97%). Seventy-eight clones exhibited less than 95% of relatedness to NCBI database sequences, which may indicate the presence of new species in pulque samples.

Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing

“…Skinner & Leathers (2004), in a similar study on the identification of contaminant bacteria in fermented corn vats for alcohol production, found a bacterial population similar to our study, which shared nine species and six common genera and a community that, again, predominantly consisted of Lactobacillus. Similar results were also observed in other alcoholic fermentation samples, such as pulque (Escalante et al, 2004), shochu (Endo & Okada, 2005), and whisky (Beek & Priest, 2003). These results reveal that there is a pattern of species that participate in alcoholic fermentation in several processes.…”

“…However, the great majority of bacteria present in the samples had not been described in this environment, but associated with the fermentation of other fermented alcoholic beverages and foods, such as L. acetotolerans, identified in silages (Cai et al, 1999), cheese (Baruzzi et al, 2000) and in pulque, a Mexican alcoholic beverage (Escalante et al, 2004); L. hilgardii, in pulque (Escalante et al, 2004), cheese (Baruzzi et al, 2000), and wine (Rodas et al, 2005); Leuconostoc citreum, identified in kimchi, a food prepared from fermented cabbage (Choi et al, 2003), shochu, a Japanese distilled beverage (Endo & Okada, 2005) and in fermented milks in South Africa (Beukes et al, 2001); and Weissella cibaria, isolated from sugarcane and fermented foods typical of Malaysia (Bjorkroth et al, 2002). The bacterial communities present in these fermentative processes are very similar, regardless of the raw material used, and are characterized by the presence of lactic acid species, especially in the genera Lactobacillus, Leuconostoc, Weissella and Lactococcus.…”

Gluconobacter as Well as Asaia Species, Newly Emerging Opportunistic Human Pathogens among Acetic Acid Bacteria

“…They were also recovered from plant-derived natural products and from diverse sugary niches (16,25). Besides, the genus Gluconobacter is of great industrial interest because of its use in vinegar and fermented food production and of its numerous biotechnological applications (6,7,8,23). Little is known about the transmission of these emerging AAB pathogens to humans, but food may represent a source for AAB, as suggested previously for bears (11).…”

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

“…Briefly, each sample of DNA extracted was used as template for 16S rRNA gene fragment amplification with the primers targeted to Eubacteria, Eu530F, and Eu1449R [11,14]. The protocol used for most of the isolates consisted of an initial denaturation step (95 • C for 5 min), followed by 30 cycles of denaturation at 95 • C for 1 min, primer annealing at 42 • C for 30 s, and elongation at 72 • C for 1 min, plus an additional 5 min cycle.…”