Bebidas tradicionales y nuevas alternativas

2015
Ivonne Wendolyne González-Robles, Mirna Estarrón-Espinosa, Dulce María Díaz-Montaño
The fermentative and aromatic capabilities of Kloeckera africana/Hanseniaspora vineae K1, K. apiculata/H. uvarum K2, and Saccharomyces cerevisiae S1 and S2 were studied in pure and mixed culture fermentations using Agave tequila juice as the culture medium. In pure and mixed cultures, Kloeckera/... Leer +
2015
Segura-García, L., Taillandier, P. , Brandam, C., Gschaedler, A.
Various consortia of yeasts and bacteria involved in the natural fermentation process of tequila have been identified, particularly non-Saccharomyces yeasts. This study evaluates the fermentative capacity of two non-Saccharomyces yeasts (isolated from traditional mezcal fermentation): Kluyveromyces... Leer +
2015
Álvarez-Ainza, M.L., Zamora-Quiñonez, A., Moreno-Ibarra, G., Acedo-Felix, E.
Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production... Leer +
2015
Daisy Pérez-Brito, Anuar Magaña-Álvarez, Patricia Lappe-Oliveras, Claudia Torres-Calzada, Teófilo Herrera-Suárez, Alfonso Larqué-Saavedra , Raúl Tapia-Tussell, Alberto Cortés-Velázquez
This study characterized Clavispora lusitaniae strains isolated from different stages of the processing and early fermentation of a henequen (Agave fourcroydes) spirit produced in Yucatan, Mexico using a molecular technique. Sixteen strains identified based on morphological features, obtained from... Leer +
2015
Yanelys García-Curbelo, Ramón Bocourt, Lourdes L. Savón., Maria Isabel García-Vieyra , Mercedes G. López.
In this work we evaluated the prebiotic effect of Agave fourcroydes fructans in an animal model. Male mice (C57BL/6J) were fed on parallel forms with a standard diet or diets supplemented with 10% of fructans from Cichorium intybus (Raftilose P95) and Agave fourcroydes from Cuba for 35 days. The... Leer +
2015
Norma Prado-Jaramillo, Mirna Estarrón-Espinosa, Héctor Escalona-Buendía, Ricardo Cosío-Ramírez, Sandra T. Martín-del-Campo
Se realizó el seguimiento del proceso de elaboración del Tequila a través de la evolución de la composición volátil
2015
María del Carmen Wacher-Rodarte, Gloria Díaz-Ruíz, Rubén Moreno-Terrazas Casildo, Patricia Lappe-Oliveras
Existen en el mundo distintos alimentos fermentados que se consumen en pequeñas regiones, muchas se han popularizado e incluso se producen fuera del lugar de origen, pero existen otros cuyo consumo sigue estando restringido. La mayoría de estas fermentaciones son naturales, es decir, los... Leer +
2015
De los Rios-Deras, G.C, Rutiaga-Quiñones, O.M., López-Miranda, J., Páez Lerma, J., López, M.G., Soto-Cruz, N.O.
In this work we determined the effects of the C/N ratio and the initial concentration of sugars in Agave duranguensis must on the fermentation kinetics, composition and sensory evaluation of the mezcal produced. The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (... Leer +
2014
César Iván Godínez Hernández, Juan Rogelio Aguirre Rivera, Bertha Irene Juárez Flores, María Deogracias Ortiz Pérez
El maguey mezcalero potosino (Agave salmiana Otto ex Salm-Dick) ha sido una fuente importante de alimentos y materiales desde tiempos prehispánicos hasta la actualidad. La articulación de su aprovechamiento integral y polivalente tanto como materia prima de la industria mezcalera, como de sus... Leer +
2014
Ingrid Torres-Rodríguez, María Elena Rodríguez-Alegría, Alfonso Miranda-Molina, Martha Giles-Gómez, Rodrigo Conca Morales, Agustín López-Munguía, Francisco Bolívar, Adelfo Escalante
We report the screening and characterization of EPS produced by LAB identified as Leuconostoc kimchii isolated from pulque, a traditional Mexican fermented, non-distilled alcoholic beverage produced by the fermentation of the sap extracted from several (Agave) maguey species. EPS-producing LAB... Leer +
2014
Rodríguez-Sifuentes, L., Rutiaga-Quiñones, O.M., Páez-Lerma, J.B., Ruíz-Baca, E., Gutiérrez-Sánchez, G., Soto-Cruz, N.O., Barrio, E., Rojas-Contreras, J.A.
Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate. Strain ITD-00068 consumed 100% and 36% of the... Leer +
2014
J.E. López-Ramírez, S.T. Martín-del-Campo, H. Escalona-Buendía, J.A. García-Fajardo, M. Estarrón-Espinosa
Se realizó un estudio sobre la evolución en parámetros fisicoquímicos y composición volatil de Tequilada madurado en barriles de cuatro tipos de Roble Europeo
2014
Patricia Lappe-Oliveras, Teófilo Herrera-Suárez
Se presenta una síntesis de la evolución que ha sufrido el estudio microbiano de los alimentos y bebidas fermentados autóctonos de México. Se hace especial referencia al pulque (bebida alcohólica que deriva de la fermentación espontánea de la savia de agave), la bebida tradicional mexicana... Leer +
2014
Fernando Riveros-Mckay, Itzia Campos, Martha Giles-Gómez, Francisco Bolívar, Adelfo Escalante
Leuconostoc mesenteroides P45 was isolated from the traditional Mexican pulque beverage. We report its draft genome sequence, assembled in 6 contigs consisting of 1,874,188 bp and no plasmids. Genome annotation predicted a total of 1,800 genes, 1,687 coding sequences, 52 pseudogenes, 9 rRNAs, 51... Leer +
2014
Rodríguez-Sifuentes, L., Páez-Lerma, J.B., Rutiaga-Quiñones, O.M., Ruíz-Baca, E., Rojas-Contreras, J.A., Gutiérrez-Sánchez, G., Barrio, E., Soto-Cruz, N.O.
Restarter yeast strains are used to consume residual sugar (mainly fructose) in stuck wine fermentations. Strain ITD-00068 showed the highest values for the maximum growth rate, maximum fructose consumption rate, and maximum ethanol production rate. Strain ITD-00068 consumed 100% and 36% of the... Leer +
2013
Adelfo Escalante, Martha Giles-Gómez, Guadalupe Esquivel, Violeta Matus Acuña, Rubén Moreno Terrazas, Agustín López-Munguía, Patricia Lappe-Oliveras
2013
L. Amaya-Delgado, E.J. Herrera-López, Javier Arrizon, M, Arellano.Plaza, A, Gschaedler. A.
"Traditionally, industrial tequila production has used spontaneous fermentation or Saccharomyces cerevisiae yeast strains. Despite the potential of non-Saccharomyces strains for alcoholic fermentation, few studies have been performed at industrial level with these yeasts. Therefore, in this... Leer +
2013
Mellado-Mojica, Erika., Lopez Mercedes, G.
El jarabe de agave azul (Agave tequilana Weber var. azul) es la sustancia dulce natural producida por hidrólisis de los fructanos almacenados en la planta de maguey. Este endulzante se ha popularizado por su capacidad prebiótica e índice glucémico bajo respecto a otros jarabes y mieles naturales.... Leer +
2013
José Axel-Flores, A. Gschaedler, L. Amaya-Delgado, E.J. Herrera-López, M. Arellano.Plaza, Javier Arrizon
Agave tequilana fructans (ATF) constitute a substrate for bioethanol and tequila industries. As Kluyveromyces marxianus produces specific fructanases for ATF hydrolysis, as well as ethanol, it can perform simultaneous saccharification and fermentation.
2012
C. Michel-Cuello, I., Ortiz-Cerda, L. , Moreno-Vilet, A., Grajales-Lagunes, M., Moscosa-Santillán, J., J. Bonnin, M., M. González-Chávez, Miguel Ruiz-Cabrera
Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial Inulinase. To compare the performance of the enzymatic preparation, a batch of experiments were also conducted with chicory inulin. Hydrolysis was performed for 6 h at two... Leer +
2011
Verdugo, A., Segura, L., Kirchmayr, M., Ramirez, P., González, A., Gschaedler, A.
The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, México and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent... Leer +
2011
Waleckx, E., Mateos, J.C., Gschaedler, A., Colonna-CeccaldiI, B., García-Quezada, G., Villanueva-Rodríguez, S., Monsan, P.
"For tequila production, blue agave heads are cooked to hydrolyse their fructan content and release fermentable carbohydrates. However, this hydrolysis is not complete. As an alternative, we describe an enzymatic treatment with Fructozyme L, a preparation of inulinases. Optimal laboratory... Leer +
2011
Kirchmayr M.R., Segura-Garcia L.E., Flores-Berrios E.P., Gschaedler, A.
An efficient method for the direct extraction of yeast genomic DNA from agave must was developed.The resulting extracts were suitable templates for subsequent qPCR assays that quantified mixed yeast populations in artisan Mexican mezcal fermentations.
Norma Prado-Jaramillo, Mirna Estarrón-Espinosa, Héctor Escalona-Buendía, Ricardo Cosío-Ramírez, Sandra T. Martín-del-Campo
Samples obtained during 8 stages of Tequila's production process were analyzed to follow generation and/or disappearance of minor volatile compounds. Volatile compounds were extracted with the liquid-liquid batch extraction method and analyzed by gas chromatography coupled with a flame... Leer +