作者
Adelfo Escalante, Martha Giles-Gómez, Georgina Hernández, María Soledad Córdova-Aguilar, Agustín López-Munguía, Guillermo Gosset, Francisco Bolívar
发表日期
2008/5/31
期刊
International Journal of Food Microbiology
卷号
124
期号
2
页码范围
126-134
出版商
Elsevier
简介
In this study, the characterization of the bacterial community present during the fermentation of pulque, a traditional Mexican alcoholic beverage from maguey (Agave), was determined for the first time by a polyphasic approach in which both culture and non-culture dependent methods were utilized. The work included the isolation of lactic acid bacteria (LAB), aerobic mesophiles, and 16S rDNA clone libraries from total DNA extracted from the maguey sap (aguamiel) used as substrate, after inoculation with a sample of previously produced pulque and followed by 6-h fermentation. Microbiological diversity results were correlated with fermentation process parameters such as sucrose, glucose, fructose and fermentation product concentrations. In addition, medium rheological behavior analysis and scanning electron microscopy in aguamiel and during pulque fermentation were also performed. Our results showed that …
引用总数
学术搜索中的文章
A Escalante, M Giles-Gómez, G Hernández… - International Journal of Food Microbiology, 2008