ArticleCurrent microbiology2010
Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
Article in Current microbiology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Dominance of non-Microbiology (Reading, England) · 2025Article
- Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions.Environmental microbiology reports · 2025Article
- Thriving in Adversity: Yeasts in the Agave Fermentation Environment.Yeast (Chichester, England) · 2025Review
- Microbial interactions in alcoholic beverages.International microbiology : the official journal of the Spanish Society for Microbiology · 2022Review
- Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.Foods (Basel, Switzerland) · 2021Review
- Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Microorganisms · 2021Article
- Genomic profiling of bacterial and fungal communities and their predictive functionality during pulque fermentation by whole-genome shotgun sequencing.Scientific reports · 2020Article
- Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice.Frontiers in microbiology · 2018Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of Tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. In order to address this lack of knowledge on this traditional Mexican beverage, we performed a DGGE-16S rRNA analysis of the lactic acid bacterial diversity and metabolite accumulation during the fermentation of a typical agave must that is rustically produced in San Carlos County (Tamaulipas, Mexico). The analysis of metabolite production indicated a short but important malolactic fermentation stage not previously described for mezcal. The denaturing gradient gel electrophoresis (DGGE) analysis of the 16S rRNA genes showed a distinctive lactic acid bacterial community composed mainly of Pediococcus parvulus, Lactobacillus brevis, Lactobacillus composti, Lactobacillus parabuchneri, and Lactobacillus plantarum. Some atypical genera such as Weissella and Bacillus were also found in the residual must. Our results suggest that the lactic acid bacteria could strongly be implicated in the organoleptic attributes of this traditional Mexican distilled beverage.
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