Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice.

ABSTRACT: Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups. Four of them included 90% of all isolates, and these were identified using the sequence of the D1/D2 domain of the large-subunit rDNA. Pichia kudriavzevii, Pichia manshurica, Saccharomyces cerevisiae, and Kluyveromyces marxianus were de

SUBMITTER: Nolasco-Cancino H 

PROVIDER: S-EPMC6291486 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature