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Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast.
J Agric Food Chem. 2018 May 02; 66(17):4469-4480.JA

Abstract

Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the mezcal produced from the engineered yeast, 30% preferred the mezcal produced from the wild type, and 15 and 7% preferred the two mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft mezcal beverage.

Authors+Show Affiliations

Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico.Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico. Tecnológico Nacional de México , Instituto Tecnológico de Morelia , 58120 Morelia , Michoacán , Mexico.Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico.Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico.Laboratorio de Diferenciación Celular, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , 58030 Morelia , Michoacán , Mexico.Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29644852

Citation

Campos-García, Jesús, et al. "Improving the Organoleptic Properties of a Craft Mezcal Beverage By Increasing Fatty Acid Ethyl Ester Contents Through ATF1 Expression in an Engineered Kluyveromyces Marxianus UMPe-1 Yeast." Journal of Agricultural and Food Chemistry, vol. 66, no. 17, 2018, pp. 4469-4480.
Campos-García J, Vargas A, Farías-Rosales L, et al. Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast. J Agric Food Chem. 2018;66(17):4469-4480.
Campos-García, J., Vargas, A., Farías-Rosales, L., Miranda, A. L., Meza-Carmen, V., & Díaz-Pérez, A. L. (2018). Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast. Journal of Agricultural and Food Chemistry, 66(17), 4469-4480. https://doi.org/10.1021/acs.jafc.8b00730
Campos-García J, et al. Improving the Organoleptic Properties of a Craft Mezcal Beverage By Increasing Fatty Acid Ethyl Ester Contents Through ATF1 Expression in an Engineered Kluyveromyces Marxianus UMPe-1 Yeast. J Agric Food Chem. 2018 May 2;66(17):4469-4480. PubMed PMID: 29644852.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast. AU - Campos-García,Jesús, AU - Vargas,Alejandra, AU - Farías-Rosales,Lorena, AU - Miranda,Ana L, AU - Meza-Carmen,Víctor, AU - Díaz-Pérez,Alma L, Y1 - 2018/04/20/ PY - 2018/4/13/pubmed PY - 2018/5/17/medline PY - 2018/4/13/entrez KW - 18S rDNA integration KW - ATF1 KW - Kluyveromyces marxianus KW - acetate esters KW - alcohol acetyl-transferase KW - mezcal SP - 4469 EP - 4480 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 17 N2 - Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the mezcal produced from the engineered yeast, 30% preferred the mezcal produced from the wild type, and 15 and 7% preferred the two mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft mezcal beverage. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29644852/Improving_the_Organoleptic_Properties_of_a_Craft_Mezcal_Beverage_by_Increasing_Fatty_Acid_Ethyl_Ester_Contents_through_ATF1_Expression_in_an_Engineered_Kluyveromyces_marxianus_UMPe_1_Yeast_ L2 - https://doi.org/10.1021/acs.jafc.8b00730 DB - PRIME DP - Unbound Medicine ER -