Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

International Journal of Food Microbiology

Volumn 124, Issue 2, 2008, Pages 126-134

  Escalante, Adelfo ^a   Giles Gómez, Martha ^b   Hernández, Georgina ^a   Córdova Aguilar, María Soledad ^a   López Munguía, Agustín ^a   Gosset, Guillermo ^a   Bolívar, Francisco ^a  

^a INSTITUTO DE BIOTECNOLOGÍA   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Lactic acid bacteria; Microbial diversity; Pulque; Traditional alcoholic fermentation

Indexed keywords

ACETIC ACID; ALCOHOL; CARBON; LACTIC ACID;

ACETOBACTER; ACETOBACTER MALORUM; ACINETOBACTER; ACINETOBACTER RADIORESISTENS; AGAVE; ALCOHOL METABOLISM; ALCOHOLIC BEVERAGE; ARTICLE; BACTERIUM ISOLATION; DNA EXTRACTION; ENTEROBACTER; ERWINIA; ERWINIA RHAPONTICI; FERMENTATION; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC KIMCHI; LEUCONOSTOC MESENTEROIDES; MESOPHILE; MEXICO; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; SCANNING ELECTROCHEMICAL MICROSCOPY; ZYMOMONAS MOBILIS;

ACETOBACTER MALORUM; ACINETOBACTER RADIORESISTENS; AGAVE; AGAVE ATROVIRENS; ALPHAPROTEOBACTERIA; BACTERIA (MICROORGANISMS); ENTEROBACTER; ERWINIA RHAPONTICI; FIRMICUTES; GAMMAPROTEOBACTERIA; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC CITREUM; ZYMOMONAS MOBILIS;

EID: 43749121848     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.003     Document Type: Article

References (29)

1. Ampe F. ben Omar N. Moizan C. Wacher C. Guyot J.P. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations Applied and Environmental Microbiology 65 1999 5464 5473
2. Ashraf I. Gerner-Smidt P. Liesack W. Phylogenetic relationship of the twenty-one DNA groups of the genus Acinetobacter as revealed by 16S ribosomal DNA sequence analysis International Journal of Food Microbiology 47 1997 837 841
3. Barns S.M. Fundyga R.E. Jeffries M.W. Pace N. Remarkable archaeal diversity detected in a Yellowstone National Park hot spring environment Proceedings of the National Academy of Sciences of the United States of America 91 1994 1601 1613
4. Blandino A. Al-Aseeri M.E. Pandiella S.S. Cantero D. Webb C. Cereal-based fermented foods and beverages Food Research International 36 2003 527 543
5. Borneman J. Skroch P.W. O'Sullivan K.M. Palus J.A. Rumjanek N.G. Jansen J.L. Nienhhius J. Molecular microbial diversity in an agricultural soil in Wisconsin Applied and Environmental Microbiology 62 1996 1935 1943
6. Buckley D.H. Huangyutitham V. Nelson T.A. Rumberger A. Thies J.E. Diversity of Planctomycetes in soil in relation to soil history and environmental heterogeneity Applied and Environmental Microbiology 72 2006 4522 4531
7. Carr F.J. Chill D. Maidas N. The lactic acid bacteria: a literature survey Critical Reviews in Microbiology 28 2002 281 370
8. Chellapandian M. Larios C. Sánchez-González M. López-Munguía A. Production and properties of a dextransucrase from Leuconostoc mesenteroides IBT-PQ isolated from ‘pulque’, a traditional Aztec alcoholic beverage Journal of Industrial Microbiology and Biotechnology 21 1988 51 56
9. Colwell R.K. EstimateS: Statistical estimation of species richness and shared species from samples. Version 8.0 2006 Persistent URL .
10. Cruz-Guerrero A.E. Olvera J.L. García-Garibay M. Gómez-Ruiz L. Inulinase-hyperproducing strains of Kluyveromyces sp. isolated from aguamiel (agave sap) and pulque World Journal of Microbiology and Biotechnology 22 2006 115 117
11. Du Toit W.J. Lambrechts M.G. The enumeration and identification of acetic acid bacteria from South African red wine fermentations International Journal of Food Microbiology 74 2002 57 64
12. Escalante A. Wacher C. Farrés A. Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis International Journal of Food Microbiology 64 2001 21 31
13. Escalante A. Flores M.E. Martínez A. López-Munguía A. Bolívar F. Gosset G. Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis FEMS Microbiology Letters 235 2004 273 279
14. Estrada-Godina A.R. Cruz-Guerrero A.F. Lappe P. Ulloa M. García-Garibay M. Gómez-Ruíz L. Isolation and characterization of killer-yeasts from agave sap (aguamiel) and pulque World Journal of Microbiology and Biotechnology 17 2001 557 560
15. Favela E. Producción de alcohol de Zymomonas mobilis M. García-Garibay R. Quintero-Ramírez A. López-Munguía Biotecnología Alimentaria. LIMUSA, México, DF 1993 617 636
16. García-Garibay M. López Munguía A. Bebidas alcohólicas no destiladas M. García-Garibay R. Quintero-Ramírez A. López-Munguia Biotecnología Alimentaria. LIMUSA, México, DF 1993 263 311
17. Godoy, A., 1987. Recopilación bibliográfica sobre aspectos: histórico, etnobiológico, microbiológico y químico de bebidas alcohólicas no destiladas, indígenas de México.Thesis. Universidad Nacional Autónoma de México.
18. Holt J.G. Krieg N.R. Sneath P.H.A. Staley J.T. Williams S.T. Bergey's manual of determinative bacteriology 9th edition 2000 Lippincott Williams & Wilkins Philadephia
19. Hughes J.B. Hellmann J.J. Ricketts T.H. Bohannan B.J.M. Counting the uncountable: statistical approach to estimating microbial diversity Applied and Environmental Microbiology 67 2001 4399 4406
20. Janssen P. Mzquelin K. Coopman R. Tjernberg I. Bouvet P. Kerster K. Dijkshoorn L. Discrimination of Acinetobacter genomic species by AFLP fingerprinting International Journal of Systematic Bacteriology 47 1997 1179 1187
21. Olivares-Illana V. Lopez-Munguia A. Olvera C. Molecular characterization of inulosucrase from Leuconostoc citreum: a fructosyltransferase within a glucosyltransferase Journal of Bacteriology . 185 2003 3606 3612
22. Ortiz-Soto M.E. Olivares-Illana V. Lopez-Munguia A. Biochemical properties of inulosucrase from Leuconostoc citreum CW28 used for inulin synthesis Biocatalysis and Biotransformation 22 2004 275 281
23. Rheims H.C. Spröer F. Rainey A. Stackebrandt E. Ribosome molecular biological evidence for the occurrence of uncultured members of the actinomycete line of descent in different environments and geographical locations Microbiology 142 1996 2863 2870
24. Sánchez-Marroquín A. Hope P.H. Agave juice. Fermentation and chemical composition of some species Agricultural and Food Chemistry 1 1953 246 249
25. Schloss P.D. Larget B.R. Handelsman J. Integration of microbial ecology and statistics: a test to compare gene libraries Applied and Environmental Microbiology 70 2004 5485 5492
26. Simpson K.L. Petterson P. Priest F.G. Characterization of lactobacilli from Scotch malt whisky distilleries and description of Lactobacillus ferintoshensis sp. nov., a new species isolated from malt whisky fermentations Microbiology 147 2001 1007 1016
27. Smit E. Leeflang P. Gommans S. Van Den Broek J. Van Mil S. Wernars K. Diversity and seasonal fluctuations of the dominant members of the bacterial soil community in a wheat field as determined by cultivation and molecular methods Applied and Environmental Microbiology 67 2001 2284 2291
28. van Beek S. Priest F.G. Evolution of the lactic acid bacterial community during malt whisky fermentations: a polyphasic study Applied and Environmental Microbiology 68 2002 297 305
29. Waleron M. Waleron K. Podhajska A.J. Łojkowska E. Genotyping of bacteria belonging to the former Erwinia genus by PCR-RFLP analysis of a recA gene fragment Microbiology 148 2002 583 595