Bolaños-Núñez Sandra, Santiago-Urbina Jorge A, Guyot Jean-Pierre, Díaz-Ruiz Gloria, Wacher Carmen
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico.
División de Dirección de Carrera de Agricultura Sustentable y Protegida, Universidad Tecnológica de los Valles Centrales de Oaxaca, Zimatlán, Oaxaca 71270, Mexico.
Foods. 2021 Oct 28;10(11):2607. doi: 10.3390/foods10112607.
Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic -25124 and non-amylolytic 17, isolated from pozol, were studied on their interactions and fermentation parameters. These were compared with A6, an amylolytic strain isolated from cassava. Microbial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. The population dynamics were followed by qPCR. A6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol LAB in pure cultures. Mixed culture of each pozol LAB with A6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. The interaction between -25124 and 17 increased the global maximum specific growth rate (µ), the lactic acid yield from starch (Y lactic acid yield from biomass (Y), and specific rate of lactic acid production (q) by 15, 30, 30, and 40%, respectively, compared with the pure culture of -25124. Interactions between the two strains are essential for this fermentation.
波佐利是一种由发酵的石灰水煮玉米面团制成的墨西哥饮料。为了有助于理解其复杂的微生物生态学，研究了从波佐利中分离出的淀粉分解菌 -25124 和非淀粉分解菌 17 在 MRS -淀粉纯培养物和混合培养物上接种的效果，以及它们的相互作用和发酵参数。将这些与从木薯中分离出的淀粉分解菌株 A6 进行了比较。测量了微生物生长、动力学参数、淀粉分解活性、乳酸产量以及淀粉发酵的水解产物。通过定量聚合酶链反应跟踪种群动态。在纯培养中，A6 显示出比波佐利乳酸菌更高的酶活性、乳酸产量、生物量产量和动力学参数。每种波佐利乳酸菌与 A6 的混合培养物显示出淀粉分解活性、乳酸产量、比生长速率和淀粉酶产生的比速率显著降低。与 -25124 的纯培养相比，-25124 和 17 之间的相互作用使全局最大比生长速率（µ）、淀粉产生的乳酸产量（Y乳酸产量）、生物量产生的乳酸产量（Y）和乳酸产生的比速率（q）分别提高了 15%、30%、30%和 40%。两种菌株之间的相互作用对于这种发酵至关重要。
