Show simple item record

dc.contributorTECNOLÓGICO NACIONAL DE MÉXICO/ INSTITUTO TECNOLÓGICO DE DURANGO, CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIAen-US
dc.creatorTorres-Velázquez, Diana Sofia
dc.creatorRojas-Contreras, Juan Antonio
dc.creatorSoto-Cruz, Nicolás Óscar
dc.creatorUtriz Estrada, Norma
dc.creatorLópez Miranda, Javier
dc.creatorKirchmayr, Manuel
dc.creatorPáez-Lerma, Jesús Bernardo
dc.date2022-08-31
dc.date.accessioned2022-09-26T20:02:22Z
dc.date.available2022-09-26T20:02:22Z
dc.identifierhttps://www.rcia.uc.cl/index.php/ijanr/article/view/2367
dc.identifier10.7764/ijanr.v49i2.2367
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/209730
dc.descriptionMezcal is the second most important alcoholic beverage produced in Mexico, and the microorganisms present during the fermentation process are primarily responsible for its organoleptic characteristics. Among these, the bacterial populations have been less studied, mainly due to the difficulty of recovering them. The aim was to apply a culture-independent molecular technique to detect the bacterial populations involved in spontaneous mezcal fermentation in Durango State. Samples were obtained from several stages in the mezcal production line. Denaturing gradient gel electrophoresis (DGGE) analysis was performed using DNA extracted from isolated microorganisms and metagenomes obtained from samples directly taken from the fermentation process. This study indicated that non-isolated bacteria were significant in the fermentation process and indicated that the lactic acid and acetic acid bacterial populations present in the monitored process are similar to those present in other regions during fermentation, although they differ in some species that may play essential roles in the development of the typical organoleptic properties of mezcal produced in the State of Durango. Furthermore, this study indicates that culture-independent analysis by DGGE can reveal the bacterial diversity during the mezcal fermentation process without the use of complex isolation procedures and can be a useful tool for the analysis, monitoring and control of mezcal fermentation processes.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherPontificia Universidad Católica de Chileen-US
dc.relationhttps://www.rcia.uc.cl/index.php/ijanr/article/view/2367/1423
dc.rightsCopyright (c) 2022 International Journal of Agriculture and Natural Resourcesen-US
dc.rightshttp://creativecommons.org/licenses/by/4.0en-US
dc.sourceInternational Journal of Agriculture and Natural Resources; Vol 49, No 2 (2022)en-US
dc.sourceInternational Journal of Agriculture and Natural Resources; Vol 49, No 2 (2022)es-ES
dc.source2452-5731
dc.source2452-5731
dc.subjectnatural resourcesen-US
dc.subjectAcetic acid bacteria, agave, culture-independent methods, lactic acid bacteriaen-US
dc.titleBacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGEen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeen-US
dc.typees-ES


This item appears in the following Collection(s)

Show simple item record