TY - JOUR
T1 - The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal
AU - Oliva Hernández, Amanda A.
AU - Taillandier, Patricia
AU - Reséndez Pérez, Diana
AU - Narváez Zapata, José A.
AU - Larralde Corona, Claudia Patricia
N1 - Funding Information:
Acknowledgments The authors thank the financial support of the Instituto Politécnico Nacional (Grant SIP2012-1044) and of the Consejo Nacional de Ciencia y Tecnología (CONACyT, México) grant Ciencia Básica 2006 project 57576, and acknowledge the mobility support of the Mexico-France CONACyT program PCP 04/06 granted to A. A. Oliva Hernández.
PY - 2013/4
Y1 - 2013/4
N2 - Mezcal from Tamaulipas (México) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional mezcal winery were analysed in three semi-synthetic media. Medium M1 had a sugar content of 100 g l-1 and a glucose/fructose (G/F) of 9:1. Medium M2 had a sugar content of 100 g l -1 and a G/F of 1:9. Medium M3 had a sugar content of 200 g l -1 and a G/F of 1:1. In the three types of media tested, the highest ethanol yield was obtained from the glucophilic strain LCBG-3Y5, while strain LCBG-3Y8 was highly resistant to ethanol and the most fructophilic of the mezcal strains. Strain LCBG-3Y5 produced more glycerol (4.4 g l-1) and acetic acid (1 g l-1) in M2 than in M1 (1.7 and 0.5 g l-1, respectively), and the ethanol yields were higher for all strains in M1 except for LCBG-3Y5, -3Y8 and the Fermichamp strain. In medium M3, only the Fermichamp strain was able to fully consume the 100 g of fructose l-1 but left a residual 32 g of glucose l-1. Regarding the hexose transporters, a high number of amino acid polymorphisms were found in the Hxt1p sequences. Strain LCBG-3Y8 exhibited eight unique amino acid changes, followed by the Fermichamp strain with three changes. In Hxt3p, we observed nine amino acid polymorphisms unique for the Fermichamp strain and five unique changes for the mezcal strains.
AB - Mezcal from Tamaulipas (México) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional mezcal winery were analysed in three semi-synthetic media. Medium M1 had a sugar content of 100 g l-1 and a glucose/fructose (G/F) of 9:1. Medium M2 had a sugar content of 100 g l -1 and a G/F of 1:9. Medium M3 had a sugar content of 200 g l -1 and a G/F of 1:1. In the three types of media tested, the highest ethanol yield was obtained from the glucophilic strain LCBG-3Y5, while strain LCBG-3Y8 was highly resistant to ethanol and the most fructophilic of the mezcal strains. Strain LCBG-3Y5 produced more glycerol (4.4 g l-1) and acetic acid (1 g l-1) in M2 than in M1 (1.7 and 0.5 g l-1, respectively), and the ethanol yields were higher for all strains in M1 except for LCBG-3Y5, -3Y8 and the Fermichamp strain. In medium M3, only the Fermichamp strain was able to fully consume the 100 g of fructose l-1 but left a residual 32 g of glucose l-1. Regarding the hexose transporters, a high number of amino acid polymorphisms were found in the Hxt1p sequences. Strain LCBG-3Y8 exhibited eight unique amino acid changes, followed by the Fermichamp strain with three changes. In Hxt3p, we observed nine amino acid polymorphisms unique for the Fermichamp strain and five unique changes for the mezcal strains.
KW - Agave must
KW - Fructose
KW - Glucose
KW - Hexose transporter
KW - Mezcal
KW - Saccharomyces cerevisiae
UR - http://www.scopus.com/inward/record.url?scp=84876681208&partnerID=8YFLogxK
U2 - 10.1007/s10482-012-9865-1
DO - 10.1007/s10482-012-9865-1
M3 - Artículo
C2 - 23271642
SN - 0003-6072
VL - 103
SP - 833
EP - 843
JO - Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
JF - Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
IS - 4
ER -