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Article

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico

by
Victor Adrian Espinoza-Martinez
1,
Peggy Elizabeth Alvarez-Gutierrez
2,
Felipe de Jesus Palma-Cruz
1,
Raul Enriquez-Valencia
1,
Marcos Pedro Ramirez-Lopez
1,
Claudia Lopez-Sanchez
1,* and
Hector Gilberto Vazquez-Lopez
2
1
Tecnologico Nacional de Mexico/Instituto Tecnologico de Oaxaca, Avenida Ing. Víctor Bravo Ahuja No. 125 Esquina Calzada Tecnológico, Oaxaca de Juarez 68030, Oaxaca, Mexico
2
Tecnologico Nacional de Mexico/Instituto Tecnologico de Tuxtla Gutierrez, Carretera Panamericana km 1080, Col. Juan Crispín, Tuxtla Gutierrez 29050, Chiapas, Mexico
*
Author to whom correspondence should be addressed.
Beverages 2023, 9(4), 99; https://doi.org/10.3390/beverages9040099
Submission received: 12 October 2023 / Revised: 20 November 2023 / Accepted: 23 November 2023 / Published: 28 November 2023
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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Abstract

Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.
Keywords: Agave angustifolia; Agave potatorum; mezcal; Ascomycota; tahona Agave angustifolia; Agave potatorum; mezcal; Ascomycota; tahona
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MDPI and ACS Style

Espinoza-Martinez, V.A.; Alvarez-Gutierrez, P.E.; Palma-Cruz, F.d.J.; Enriquez-Valencia, R.; Ramirez-Lopez, M.P.; Lopez-Sanchez, C.; Vazquez-Lopez, H.G. Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico. Beverages 2023, 9, 99. https://doi.org/10.3390/beverages9040099

AMA Style

Espinoza-Martinez VA, Alvarez-Gutierrez PE, Palma-Cruz FdJ, Enriquez-Valencia R, Ramirez-Lopez MP, Lopez-Sanchez C, Vazquez-Lopez HG. Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico. Beverages. 2023; 9(4):99. https://doi.org/10.3390/beverages9040099

Chicago/Turabian Style

Espinoza-Martinez, Victor Adrian, Peggy Elizabeth Alvarez-Gutierrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, and Hector Gilberto Vazquez-Lopez. 2023. "Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico" Beverages 9, no. 4: 99. https://doi.org/10.3390/beverages9040099

APA Style

Espinoza-Martinez, V. A., Alvarez-Gutierrez, P. E., Palma-Cruz, F. d. J., Enriquez-Valencia, R., Ramirez-Lopez, M. P., Lopez-Sanchez, C., & Vazquez-Lopez, H. G. (2023). Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico. Beverages, 9(4), 99. https://doi.org/10.3390/beverages9040099

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