Microbial Diversity and Flavor Quality of Fermented Beverages

Torre-González, Francisco Javier De la; Narváez-Zapata, José Alberto; Larralde-Corona, Claudia Patricia

doi:10.1016/b978-0-12-811520-6.00005-2

Cited by 5 publications

(9 citation statements)

References 48 publications

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“…They are further increased and transformed during the cooking of the Agave fructan-rich tissues, previous to carrying out the fermentation. A comprehensive review of all the aromatic compounds found in different liquors, as well as all the different yeast species detected in these fermented products, including tequila and mezcal, can be found in De la Torre-González et al (2017). This complex mixture defines the sensory attributes and consumer acceptance of these Agave alcoholic beverages.…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported in general that the end of the Agave must alcoholic fermentation process is usually carried out almost exclusively by S. cerevisiae (Cedeño, 1995). However, there is an initial presence of other yeasts (non-Saccharomyces), which are usually naturally co-cultured with S. cerevisiae, which give unique organoleptic characteristics to the products produced during fermentation (Lachance, 1995;De la Torre-González et al, 2017). These non-Saccharomyces yeasts have become increasingly important, since they contribute to the production of compounds that provide the aromatic characteristic to Agave beverages (Amaya- Delgado et al, 2013;González-Robles et al, 2015) and wine (Tufariello et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The co-existence of different species or strains in the mezcal fermentative process can have positive effects such as the increase of the hexose consumption and alcohol yields (Nolasco-Cancino et al, 2018). The non-Saccharomyces yeasts have shown potential as starters for the Agave alcoholic beverage industry (Arrizon et al, 2006;Amaya-Delgado et al, 2013;Segura-García et al, 2015;De la Torre-González et al, 2017;Nolasco-Cancino et al, 2018). However, most of the reported kinetics of these consortia of Saccharomyces and non-Saccharomyces yeasts have been analyzed for wine (grape juice), where both yeast populations maintain similar growth rates during the first phases (2-3 days) of fermentation, and then present a reduction in the non-Saccharomyces yeast number as the fermentation time progresses (Pina et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Fortunately, an increasing number of reports are slowly unraveling the microbial consortia complexities of Agave fermented beverages (Lachance, 1995;Narváez-Zapata et al, 2010;Verdugo Valdez et al, 2011;Páez-Lerma et al, 2013, Kirchmayr et al, 2017Nolasco-Cancino et al, 2018). A very specific group of yeasts were obtained from Tamaulipas (Mexico) mezcal fermenting musts (De la Torre-González et al, 2017), which have been characterized in terms of their stress tolerance, particularly, when fermenting on high fructose contents (Oliva Hernández et al, 2013;De la Torre-González et al, 2016;Vergara-Álvarez et al, 2019). This is important due to the fact that cooked musts of Agave spp.…”

Section: Introductionmentioning

confidence: 99%

“…Also, pure and dual mixes of these mezcal strains have been evaluated during a wine-type fermentation, observing that S. cerevisiae/T. delbrueckii inoculum presented a fruitier aroma profile, showing the feasibility of using these mezcal yeasts as inoculum for wine fermentation (De la Torre-González et al, 2017. However, the specific behavior of the yeast populations and their viability during fermentation of an actual Agave must, and the application of these mezcal yeasts as pure or mixed inoculum on Agave spp.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Larralde-Corona

Torre-González

Vázquez‐Landaverde

et al. 2021

Front. Sustain. Food Syst.

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Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 different yeast species. These strains were first characterized in a semi synthetic medium (labeled as M2, having 90 g/L fructose and 10 g/L glucose of initial hexoses) at 48 h of culture, observing a differential pattern in the consumption of sugars and productivity. Selected Saccharomyces strains left around 10 g/L of fructose and showed higher fermentation performance. However, some non-Saccharomyces strains, specifically from Torulospora (Td), Kluyveromyces (Km), and Zygosaccharomyces (Zb) genera, consumed almost all the sugar (i.e., Km1Y9 with <5 g/L) and had a high productivity of ethanol. In general, all Saccharomyces strains presented a high production of ethyl-butyrate, ethyl-decanoate, and ethyl-hexanoate with peaks of 10, 38, and 3 μg/L, respectively. In addition, some Kluyveromyces and Torulospora strains showed a high production of phenyl ethyl acetate (i.e., Km1D5 with up to 1400 μg/L); isoamyl acetate (i.e., Km1D5 and Td1AN2 with more than 300 μg/L), and hexyl acetate (i.e., Td1AN2 with 0.3 μg/L). Representative strains of the most productive genera (Saccharomyces, Torulospora, and Kluyveromyces) were selected to evaluate their fermentative performance and survival in a mixed culture on a medium based on Agave tequilana must, and their population kinetics was characterized using specific fluorescent in situ hybridization (FISH) probes in a qualitative and semi-quantitative analysis during fermentation. We observed that the mixture ratios of 0.1:1:1 or 1:1:1 (Saccharomyces:Kluyveromyces:Torulospora), maintained good fermentation productivities, with alcohol yields above 0.45 g/g, and allowed a high survival rate of the non-Saccharomyces strains during the fermentation process. Finally, mixed inoculum fermentations on A. tequilana must medium, including different Saccharomyces strains and the finally selected Torulospora and Kluyveromyces strains, showed the best production parameters in terms of ethanol, carbon dioxide, glycerol, and acetic acid values, as well as improved volatile metabolite profiles as compared to the pure cultures. All these data were used to propose a methodology of selection of strains to be used as a pure or mixed starter for tequila and mezcal fermentations, with high primary metabolite productivity and desired aromatic profile.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Larralde-Corona

Torre-González

Vázquez‐Landaverde

et al. 2021

Front. Sustain. Food Syst.

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CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3

Muñoz-Miranda,

Zepeda-Peña,

Casas-Godoy

et al. 2024

World J Microbiol Biotechnol

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Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic pro le, which is in uenced by several factors, such as the fermentation process, where a wide variety of microorganisms are present. Kluyveromyces marxianus is one of the main yeasts isolated from mezcal fermentations and has been associated with ester synthesis, contributing to the avors and aromas of the beverage. In this study, we employed CRISPR interference (CRISPRi) technology, using dCas9 fused to the Mxi1 repressor factor domain, to down-regulate the expression of the IAH1 gene, encoding for an isoamyl acetatehydrolyzing esterase, in K. marxianus strain DU3. The constructed CRISPRi plasmid successfully targeted the IAH1 gene, allowing for speci c gene expression modulation. Through gene expression analysis, we assessed the impact of IAH1 down-regulation on the metabolic pro le of volatile compounds. We also measured the expression of other genes involved in volatile compound biosynthesis, including ATF1, EAT1, ADH1, and ZWF1 by RT-qPCR. Results demonstrated successful down-regulation of IAH1 expression in K. marxianus strain DU3 using the CRISPRi system. The modulation of IAH1 gene expression resulted in alterations in the production of volatile compounds, speci cally ethyl acetate, which are important contributors to the beverage's aroma. Changes in the expression levels of other genes involved in ester biosynthesis, suggesting possible regulatory interactions between these genes.The application of CRISPRi technology in K. marxianus opens the possibility of targeted modulation of gene expression, metabolic engineering strategies, and synthetic biology in this yeast strain.

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Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation

Aldrete‐Tapia¹,

Escalante‐Minakata

Miranda-Castilleja

et al. 2022

Journal of Food Science

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Similar to other beverages, tequila fermentation can be improved using selected native strains. During fermentation, yeast and bacteria frequently act together and can improve product quality. However, their influence during tequila fermentation is not fully understood. Three Saccharomyces cerevisiae strains isolated in a previous study were used to determine their fermentation parameters. Fermentation of agave juice by a selected yeast strain in the presence of seven native bacterial species (individually and in consortium) was also evaluated. Optimal temperature, initial fructose, and pH were determined using a rotatory central composite design, and concomitant fermentative parameters were used to select the best tequila yeast strain. The yeast strain Teq-199 presented the best fructose consumption (91.0%), ethanol production (33.5 g/L), and yield (72%), as well as produced low concentrations of acetic acid (0.2 g/L). The optimal fermentation temperature was 32 • C, similar to that used at distilleries. During fermentation of agave juice by strain Teq-199 in the presence of individual native bacteria, the yeast dominated fermentation, while bacterial species impaired its quality due to lactic acid production (>3.3 g/L). In the presence of a bacterial consortium, strain Teq-199 also dominated fermentation; however, a high concentration of acetic acid (6.5 g/L) was generated, reducing the quality of the fermentation parameters. A comparison with a commercial wine strain K1-V1116, revealed that the strain Teq-199 exhibited the best fermentation parameters, indicating its potential use as an inoculant in industrial processing. Since bacteria were detrimental, distilleries should exert efforts to reduce their impact.

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Microbial Diversity and Flavor Quality of Fermented Beverages

Cited by 5 publications

References 48 publications

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3

Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation

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