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Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.
World J Microbiol Biotechnol. 2013 May; 29(5):875-81.WJ

Abstract

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 work, Agave tequilana juice was fermented at an industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts.

Authors+Show Affiliations

Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23329062

Citation

Amaya-Delgado, L, et al. "Performance Evaluation of Pichia Kluyveri, Kluyveromyces Marxianus and Saccharomyces Cerevisiae in Industrial Tequila Fermentation." World Journal of Microbiology & Biotechnology, vol. 29, no. 5, 2013, pp. 875-81.
Amaya-Delgado L, Herrera-López EJ, Arrizon J, et al. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World J Microbiol Biotechnol. 2013;29(5):875-81.
Amaya-Delgado, L., Herrera-López, E. J., Arrizon, J., Arellano-Plaza, M., & Gschaedler, A. (2013). Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World Journal of Microbiology & Biotechnology, 29(5), 875-81. https://doi.org/10.1007/s11274-012-1242-8
Amaya-Delgado L, et al. Performance Evaluation of Pichia Kluyveri, Kluyveromyces Marxianus and Saccharomyces Cerevisiae in Industrial Tequila Fermentation. World J Microbiol Biotechnol. 2013;29(5):875-81. PubMed PMID: 23329062.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. AU - Amaya-Delgado,L, AU - Herrera-López,E J, AU - Arrizon,Javier, AU - Arellano-Plaza,M, AU - Gschaedler,A, Y1 - 2013/01/18/ PY - 2012/09/21/received PY - 2012/12/17/accepted PY - 2013/1/19/entrez PY - 2013/1/19/pubmed PY - 2013/9/10/medline SP - 875 EP - 81 JF - World journal of microbiology & biotechnology JO - World J Microbiol Biotechnol VL - 29 IS - 5 N2 - 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 work, Agave tequilana juice was fermented at an industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts. SN - 1573-0972 UR - https://www.unboundmedicine.com/medline/citation/23329062/Performance_evaluation_of_Pichia_kluyveri_Kluyveromyces_marxianus_and_Saccharomyces_cerevisiae_in_industrial_tequila_fermentation_ L2 - https://dx.doi.org/10.1007/s11274-012-1242-8 DB - PRIME DP - Unbound Medicine ER -