title: Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana.
abstract: OBJECTIVE
  To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana.
  
  
  RESULTS
  The restriction and sequence analysis of the amplified region, between 18S and 28S rDNA and 16S rDNA genes, were used for the identification of yeast and bacteria, respectively. Eleven different micro-organisms were identified in the mezcal fermentation. Three of them were the following yeast: Clavispora lusitaniae, Pichia fermentans and Kluyveromyces marxianus. The bacteria found were Zymomonas mobilis subsp. mobilis and Zymomonas mobilis subsp. pomaceae, Weissella cibaria, Weissella paramesenteroides, Lactobacillus pontis, Lactobacillus kefiri, Lactobacillus plantarum and Lactobacillus farraginis.
  
  
  CONCLUSIONS
  The phylogenetic analysis of 16S rDNA and ITS sequences showed that microbial diversity present in mezcal is dominated by bacteria, mainly lactic acid bacteria species and Zymomonas mobilis. Pichia fermentans and K. marxianus could be micro-organisms with high potential for the production of some volatile compounds in mezcal.
  
  
  CONCLUSIONS
  We identified the community of bacteria and yeast present in mezcal fermentation from Agave salmiana.
authors.affiliation: División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, San Luis Potosí, México.
authors.forename: P
authors.initials: P
authors.lastname: Escalante-Minakata
authors.forename: H P
authors.initials: HP
authors.lastname: Blaschek
authors.forename: A P
authors.initials: AP
authors.lastname: Barba de la Rosa
authors.forename: L
authors.initials: L
authors.lastname: Santos
authors.forename: A
authors.initials: A
authors.lastname: De León-Rodríguez
mesh_terms: D027882:Agave / Q000382:microbiology*; D001419:Bacteria / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D015373:Bacterial Typing Techniques; D001483:Base Sequence; D004269:DNA, Bacterial / Q000235:genetics / Q000506:poisoning; D004271:DNA, Fungal / Q000235:genetics / Q000302:isolation & purification; D004275:DNA, Ribosomal / Q000235:genetics; D005285:Fermentation; D007716:Kluyveromyces / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D048191:Lactiplantibacillus plantarum / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D016533:Mycological Typing Techniques; D010802:Phylogeny; D010843:Pichia / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D012339:RNA, Ribosomal, 28S / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000235:genetics; D017422:Sequence Analysis, DNA; D058836:Weissella / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D017355:Zymomonas / Q000145:classification / Q000235:genetics / Q000302:isolation & purification
chemical_list: D004269:DNA, Bacterial; D004271:DNA, Fungal; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D012337:RNA, Ribosomal, 18S; D012339:RNA, Ribosomal, 28S