Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Diaz-Montaño, Dulce María; Délia, Marie-Line; Estarrón‐Espinosa, Mirna; Strehaiano, Pierre

doi:10.1016/j.enzmictec.2007.12.007

Cited by 70 publications

(70 citation statements)

References 24 publications

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“…These yeasts are seldom analysed in terms of the genetic/productive diversity of the predominant species, S. cerevisiae, during the same fermentation process; comparisons are usually made amongst the most productive strains of different fermentation sites such as those of Arrizon et al (2006) and Díaz-Montaño et al (2008), where the fermentative performances and volatile production of S. cerevisiae strains Guillaume et al (2007) obtained from various wineries were analysed. In the case of Arrizon et al (2006), the different S. cerevisiae strains came from different must fermentations of Dasylirion (used to produce sotol from the Chihuahua state) and Agave spp.…”

Section: Discussionmentioning

confidence: 99%

The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

Hernandez

Taillandier

Reséndez‐Pérez

et al. 2012

Antonie van Leeuwenhoek

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The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal. (2013) Antonie van Leeuwenhoek, Open Archive Toulouse Archive Ouverte (OATAO)OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible.Any correspondence concerning this service should be sent to the repository administrator: staff-oatao@listes-diff.inp-toulouse.frThe effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcalAbstract Mezcal from Tamaulipas (México) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional mezcal winery were analysed in three semisynthetic media. Medium M1 had a sugar content of 100 g l -1 and a glucose/fructose (G/F) of 9:1. Medium M2 had a sugar content of 100 g l -1 and a G/F of 1:9. Medium M3 had a sugar content of 200 g l -1 and a G/F of 1:1. In the three types of media tested, the highest ethanol yield was obtained from the glucophilic strain LCBG-3Y5, while strain LCBG-3Y8 was highly resistant to ethanol and the most fructophilic of the mezcal strains. Strain LCBG-3Y5 produced more glycerol (4.4 g l -1 ) and acetic acid (1 g l -1 ) in M2 than in M1 (1.7 and 0.5 g l -1 , respectively), and the ethanol yields were higher for all strains in M1 except for LCBG-3Y5, -3Y8 and the Fermichamp strain. In medium M3, only the Fermichamp strain was able to fully consume the 100 g of fructose l-1 but left a residual 32 g of glucose l -1 . Regarding the hexose transporters, a high number of amino acid polymorphisms were found in the Hxt1p sequences. Strain LCBG-3Y8 exhibited eight unique amino acid changes, followed by the Fermichamp strain with three changes. In Hxt3p, we observed nine amino acid polymorphisms unique for the Fermichamp strain and five unique changes for the mezcal strains.

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Section: Discussionmentioning

confidence: 99%

The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

Hernandez

Taillandier

Reséndez‐Pérez

et al. 2012

Antonie van Leeuwenhoek

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“…These results show that agave juice is naturally amino acid poor, even when hydrolyzed [15]. Amino acid analyses were determined by HPLC [17].…”

Section: Agave Species Main State Of Production Uses Characteristicmentioning

confidence: 99%

Continuous Agave Juice Fermentation for Producing Bioethanol

Diaz-Montaño¹

2013

Biomass Now - Sustainable Growth and Use

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“…These were associated with volatile compound generation. In yeast strains isolated from Agave tequilana Weber juice, S. cerevisiae strains produced predominantly amyl and isoamyl alcohols, n-propanol, 2-phenyl ethanol, methanol, isoamyl acetate, ethyl hexanoate [22]. Changes in octanoic acid ethyl ester, decanoic acid ethyl ester, decanoic acid, and butanoic acid concentrations have also been reported in beer fermentation [23] and in wine fermentation, as a result of the yeast's response to nitrogen availability [24].…”

Section: Volatile Compounds In Mezcal From a Angustifolia By Place Omentioning

confidence: 97%

“…Most compounds were alcohols, esters and acids. The differences in the volatile compounds, such as benzyl alcohol, hexanoic acid ethyl ester, and dodecanoic acid ethyl ester concentrations, could be attributable to the microorganisms and conditions found during the fermentation process [8,9,22]. In previous studies, Kirchmayr et al [10] identified 21 different yeast species, such as Saccharomyces cerevisiae, Kluyveromyces marxianus, Zygosaccharomyces rouxii, Z. bisporus, Torulaspora delbrueckii, and Pichia membranifaciens, and 27 different bacterial species during fermentation in artisan mezcal production.…”

Section: Volatile Compounds In Mezcal From a Angustifolia By Place Omentioning

confidence: 99%

Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

et al. 2018

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Abstract:Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01).

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Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Cited by 70 publications

References 24 publications

The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

Continuous Agave Juice Fermentation for Producing Bioethanol

Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

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