Microbiological Food Safety Group, Departamento de Investigación y Posgrado de Alimentos, Chemistry Faculty, Universidad Autónoma de Querétaro, Centro Universitario s/n, Col. Las Campanas, C.P. 76010, Querétaro, Querétaro, Mexico.
Agrobiotechnology Laboratory, Universidad Autónoma de Colima, C.P. 28400, Colima, Mexico.
Food Microbiol. 2020 Apr;86:103339. doi: 10.1016/j.fm.2019.103339. Epub 2019 Sep 20.
The study of microbial communities associated with spontaneous fermentation of agave juice for tequila production is required to develop starter cultures that improve both yield and quality of the final product. Quantification by HPLC of primary metabolites produced during the fermentations was determined. A polyphasic approach using plate count, isolation and identification of microorganisms, denaturing gradient gel electrophoresis and next generation sequencing was carried out to describe the diversity and dynamics of yeasts and bacteria during small-scale spontaneous fermentations of agave juice from two-year samplings. High heterogeneity in microbial populations and fermentation parameters were observed, with bacteria showing higher diversity than yeast. The core microorganisms identified were Saccharomyces cerevisiae and Lactobacillus fermentum. Practices in tequila production changed during the two-year period, which affected microbial community structure and the time to end fermentation. Bacterial growth and concomitant lactic acid production were associated with low ethanol production, thus bacteria could be defined as contaminants in tequila fermentation and efforts to control them should be implemented.
需要研究与龙舌兰汁自发发酵生产龙舌兰酒相关的微生物群落，以开发能够提高最终产品产量和质量的发酵剂。通过 HPLC 定量分析发酵过程中产生的主要代谢产物。采用平板计数、微生物分离鉴定、变性梯度凝胶电泳和下一代测序的多相方法，描述了两年期龙舌兰汁小规模自发发酵过程中酵母和细菌的多样性和动态。观察到微生物种群和发酵参数的高度异质性，细菌的多样性高于酵母。鉴定的核心微生物是酿酒酵母和发酵乳杆菌。在两年期间，龙舌兰酒生产实践发生了变化，这影响了微生物群落结构和发酵结束时间。细菌的生长和伴随的乳酸生成与低乙醇生成有关，因此细菌可以被定义为龙舌兰酒发酵中的污染物，应该采取措施加以控制。
