Bacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGE

IF 0.7 4区 农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY
Diana Sofia Torres-Velázquez, J. Rojas-Contreras, N. Soto-Cruz, Norma Utriz Estrada, Javier López Miranda, M. Kirchmayr, J. Páez-Lerma
{"title":"Bacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGE","authors":"Diana Sofia Torres-Velázquez, J. Rojas-Contreras, N. Soto-Cruz, Norma Utriz Estrada, Javier López Miranda, M. Kirchmayr, J. Páez-Lerma","doi":"10.7764/ijanr.v49i2.2367","DOIUrl":null,"url":null,"abstract":"Mezcal 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.","PeriodicalId":48477,"journal":{"name":"International Journal of Agriculture and Natural Resources","volume":"1 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Agriculture and Natural Resources","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.7764/ijanr.v49i2.2367","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 1

Abstract

Mezcal 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.
杜兰戈地区梅斯卡尔酒精发酵过程中细菌种群的DGGE监测
Mezcal是墨西哥生产的第二重要的酒精饮料,发酵过程中存在的微生物是其感官特征的主要原因。其中,细菌种群的研究较少,主要是由于难以恢复它们。目的是应用一种培养独立的分子技术来检测杜兰戈州自发mezcal发酵中涉及的细菌种群。样品是从mezcal生产线的几个阶段获得的。变性梯度凝胶电泳(DGGE)分析使用从分离微生物中提取的DNA和从发酵过程中直接提取的样品中获得的宏基因组。该研究表明,非分离细菌在发酵过程中具有重要意义,并表明监测过程中存在的乳酸和乙酸细菌种群与其他地区在发酵过程中存在的细菌种群相似,尽管它们在某些物种中可能在杜兰戈州生产的梅兹卡尔的典型感官特性的发展中发挥重要作用。此外,本研究表明,DGGE的非培养分析可以揭示梅兹卡尔发酵过程中的细菌多样性,而无需使用复杂的分离程序,可以为梅兹卡尔发酵过程的分析、监测和控制提供有用的工具。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
2.40
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信