Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora
Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim of this study was to characterize and select native yeast involved in this artisanal proc...
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Universidad de Sonora
2021
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| Sarrera elektronikoa: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1221 |
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biotecnia-article-12212022-05-31T17:19:20Z Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora Alvarez-Ainza, Maritza Lizeth García-Galaz, Alfonso Gonzalez-Rios, Humberto De la Torre-Martinez, mayra Zamora-Quiñones, Karina Alejandra Acedo-Félix, Evelia Bacanora alcoholic fermentation native yeast S. cerevisiae non-Saccharomyces Bacanora fermentación alcohólica levaduras nativas S. cerevisiae no-Saccharomyces Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim of this study was to characterize and select native yeast involved in this artisanal process of fermentation. An initial pre-selection based upon the phenotypic characteristics of 580 strains of yeast was done, and then with fermentation characteristics with agave juice, to select some strains which satisfy with desirable. The Saccharomyces cerevisiae yeasts produced at the end of the fermentation 8.27 ± 0.24 g/L of biomass, 25.51 ± 1.19 g/L of ethanol, with a volumetric productivity of ethanol of 1.76±0.17 g/L/h. While for the three strains non-Saccharomyces the parameters were 3.86 ± 1.14 g/L, 15.56± 1.68 g/L and 0.484±0.06 g/L/h respectively. In the mixed culture of three S. cerevisiae, all remained at the end, but one of them predominates and of non-Saccharomyces yeasts, Torulaspora delbrueckii was the predominant yeast, this according with PFGE results. The results showed that the native yeasts are adapted to the agave juice used for production of bacanora and these yeasts would contribute to improve the ethanol yields and the organoleptic characteristics of Bacanora. Bacanora es una bebida Mexicana derivada de agave, similar al tequila o mezcal producida de manera artesanal, por lo que sus características organolépticas varían altamente entre bacanoras. El objetivo de este estudio fue caracterizar y seleccionar levaduras nativas involucradas en el proceso artesanal de fermentación. Se realizó una pre-selección inicial basada en las características fenotípicas de 580 levaduras, y después una selección basada en sus características fermentativas en jugo de agave. Después de la preselección se eligieron tres S. cerevisiae y tres no-Saccharomyces. Al evaluar las características fermentativas el cultivo con Saccharomyces cerevisiae produjo al final de la fermentación, 25.51 ± 1.19 g/L de etanol, con una productividad volumétrica de etanol de 1.76±0.17 g/L/h, mientras que para el cultivo con las levaduras de no-Saccharomyces se obtuvieron 15.56± 1.68 g/L y 0.484±0.06 g/L/h respectivamente. En el cultivo mixto de S. cerevisiae, todas se mantuvieron al final, siendo una la predominante y en las levaduras no-Saccharomyces, Torulaspora delbrueckii fue la predominante esto según el seguimiento con PFGE. Las levaduras nativas están adaptadas al jugo de agave utilizado para la producción del bacanora y además pueden contribuir a mejorar el proceso fermentativo, así como, las características organolépticas sensoriales de esta exquisita bebida. Universidad de Sonora 2021-01-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1221 10.18633/biotecnia.v23i1.1221 Biotecnia; Vol. 23 No. 1 (2021): Enero-Abril; 21-27 Biotecnia; Vol. 23 Núm. 1 (2021): Enero-Abril; 21-27 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1221/481 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1221/524 Derechos de autor 2020 Biotecnia https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Alvarez-Ainza, Maritza Lizeth García-Galaz, Alfonso Gonzalez-Rios, Humberto De la Torre-Martinez, mayra Zamora-Quiñones, Karina Alejandra Acedo-Félix, Evelia |
| spellingShingle |
Alvarez-Ainza, Maritza Lizeth García-Galaz, Alfonso Gonzalez-Rios, Humberto De la Torre-Martinez, mayra Zamora-Quiñones, Karina Alejandra Acedo-Félix, Evelia Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| author_facet |
Alvarez-Ainza, Maritza Lizeth García-Galaz, Alfonso Gonzalez-Rios, Humberto De la Torre-Martinez, mayra Zamora-Quiñones, Karina Alejandra Acedo-Félix, Evelia |
| author_sort |
Alvarez-Ainza, Maritza Lizeth |
| title |
Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| title_short |
Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| title_full |
Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| title_fullStr |
Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| title_full_unstemmed |
Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| title_sort |
characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora |
| description |
Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim of this study was to characterize and select native yeast involved in this artisanal process of fermentation. An initial pre-selection based upon the phenotypic characteristics of 580 strains of yeast was done, and then with fermentation characteristics with agave juice, to select some strains which satisfy with desirable. The Saccharomyces cerevisiae yeasts produced at the end of the fermentation 8.27 ± 0.24 g/L of biomass, 25.51 ± 1.19 g/L of ethanol, with a volumetric productivity of ethanol of 1.76±0.17 g/L/h. While for the three strains non-Saccharomyces the parameters were 3.86 ± 1.14 g/L, 15.56± 1.68 g/L and 0.484±0.06 g/L/h respectively. In the mixed culture of three S. cerevisiae, all remained at the end, but one of them predominates and of non-Saccharomyces yeasts, Torulaspora delbrueckii was the predominant yeast, this according with PFGE results. The results showed that the native yeasts are adapted to the agave juice used for production of bacanora and these yeasts would contribute to improve the ethanol yields and the organoleptic characteristics of Bacanora. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1221 |
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