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The study of microbial communities associated with spontaneous fermentation of agave juice for tequila production is required to develop starter cultures that improve both yield and quality of the final product. Quantification by HPLC of primary metabolites produced during the fermentations was determined. A polyphasic approach using plate count, isolation and identification of microorganisms, denaturing gradient gel electrophoresis and next generation sequencing was carried out to describe the diversity and dynamics of yeasts and bacteria during small-scale spontaneous fermentations of agave juice from two-year samplings. High heterogeneity in microbial populations and fermentation parameters were observed, with bacteria showing higher diversity than yeast. The core microorganisms identified were Saccharomyces cerevisiae and Lactobacillus fermentum. Practices in tequila production changed during the two-year period, which affected microbial community structure and the time to end fermentation. Bacterial growth and concomitant lactic acid production were associated with low ethanol production, thus bacteria could be defined as contaminants in tequila fermentation and efforts to control them should be implemented.

Item Type:	Refereed Article
Keywords:	spontaneous fermentation; microbial ecology; DGGE; NGS; tequila
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Food sciences
Research Field:	Beverage chemistry and beverage sensory science
Objective Division:	Expanding Knowledge
Objective Group:	Expanding knowledge
Objective Field:	Expanding knowledge in the agricultural, food and veterinary sciences
UTAS Author:	Tamplin, ML (Professor Mark Tamplin)
ID Code:	151291
Year Published:	2020
Web of Science® Times Cited:	7
Deposited By:	TIA - Research Institute
Deposited On:	2022-07-26
Last Modified:	2022-07-26
Downloads:	0