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Saccharomyces cerevisiae associated with the spontaneous fermentation of tequila agave juice

机译：酿酒酵母与龙舌兰酒龙舌兰汁的自然发酵有关

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摘要

Saccharomyces cerevisiae dominates the spontaneous fermentation of blue agave juice. Because of the batch heterogeneity, the aim of this work was to determine the strain diversity of S. cerevisiae among fermentations. During January and February 2015, agave juice was sampled in triplicate from four sampling points at a tequila distillery. The heterogeneity of yeast strains and the production of carbon dioxide were assessed during fermentation, whereas the amount of ethanol produced was measured at the end of the process. The fermentation cycle times varied widely (9 to 25 days), as did fermentation efficiency (2.5-45.5%). Yeast isolates were identified at the species level by ITS-5.8S rRNA restriction fragment length polymorphism and differentiated at the strain level by random amplified polymorphic DNA. A total of 199 isolates were obtained and identified as S. cerevisiae, showing 69 different random amplified polymorphic DNA profiles. There was no clear dominance of any strain during fermentation. However, two strains (P1 and P2) were detected in all fermentation samples, suggesting their residency in the distillery, despite the deep-cleaning applied to the tanks after each fermentation batch. According to the RAPD profiles, the number of strains isolated from fermentation samples increased from 17 in January to 25 in February. (C) 2018 The Institute of Brewing & Distilling
机译：酿酒酵母主导着蓝色龙舌兰汁的自发发酵。由于批次的异质性，这项工作的目的是确定发酵过程中酿酒酵母的菌株多样性。在2015年1月和2月，龙舌兰酒在龙舌兰酒厂的四个采样点进行了三次采样。在发酵过程中评估了酵母菌株的异质性和二氧化碳的产生，而在过程结束时测量了乙醇的产生量。发酵周期时间变化很大（9至25天），发酵效率也有变化（2.5-45.5％）。通过ITS-5.8S rRNA限制性片段长度多态性在物种水平上鉴定酵母分离株，并通过随机扩增的多态性DNA在菌株水平上进行酵母分离。总共获得了199个分离株并鉴定为啤酒酵母，显示69个不同的随机扩增多态性DNA图谱。发酵过程中没有任何菌株的明显优势。但是，尽管在每个发酵批次之后对储罐进行了深层清洁，但在所有发酵样品中均检测到两种菌株（P1和P2），表明它们在酿酒厂中的位置。根据RAPD资料，从发酵样品中分离出的菌株数量从1月的17个增加到2月的25个。 （C）2018酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2018年第3期|284-290|共7页
  • 作者

    Aldrete-Tapia A.; Martinez-Peniche R.; Miranda-Castilleja D.; Hernandez-Iturriaga M.;

  • 作者单位

    Univ Autonoma Queretaro, Fac Quim, Programa Posgrad Alimentos Ctr Republ PROPAC, Cerro de las Campanas S-N, Queretaro 76010, Mexico;

    Univ Autonoma Queretaro, Fac Quim, Programa Posgrad Alimentos Ctr Republ PROPAC, Cerro de las Campanas S-N, Queretaro 76010, Mexico;

    Univ Autonoma Queretaro, Fac Quim, Programa Posgrad Alimentos Ctr Republ PROPAC, Cerro de las Campanas S-N, Queretaro 76010, Mexico;

    Univ Autonoma Queretaro, Fac Quim, Programa Posgrad Alimentos Ctr Republ PROPAC, Cerro de las Campanas S-N, Queretaro 76010, Mexico;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    tequila; spontaneous fermentation; Saccharomyces; RAPD;

    机译：龙舌兰酒;自发发酵;酿酒酵母;RAPD;

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