摘要
Agave juice fermentation of native yeast strains in monoculture was studied for their fermentative capability and volatile and non-volatile compound production.The experiments were performed using agave juice supplemented with ammonium sulfate.The results showed significant differences between genera of strains in the consumption of substrate and nitrogen source,as well as the formation of ethanol,biomass,and volatile and nonvolatile compounds.The compounds analyzed as minor volatile compounds included 42 volatile compounds classified into eight families:esters,alcohols,terpenes,acids,furans,phenols,aldehydes,and ketones.The agave juice fermented with Saccharomyces cerevisiae strains had higher levels of alcohols,acids,and terpenes than Kloeckera strains,while the highest concentrations of esters group,benzaldehyde,and acetoin compounds were observed in the Kloeckera strains.Seven volatile compounds were in a concentration above their thresholds associated with the attributes of‘banana’,‘apple’,‘malty’,‘citrus’,‘roses’,and‘clove’showed OAVs>1,suggesting that these compounds could significantly contribute to the perceived global aroma.Based on OAVs,the most potent odorant for Saccharomyces strains was isoamyl acetate,and in the case of Kloeckera strains was phenyl ethyl acetate;for both yeast genera,the following compounds showed OAVs>1:ethyl octanoate,ethyl hexanoate,isoamyl alcohol,eugenol,isoeugenol,andα-terpinene.The results demonstrate that the selection of yeast strain is critical for the efficiency of the fermentation and the tequila aroma profile design.The carbon balance carried out with the performance results of each yeast strain studied showed that the results obtained are consistent.
基金
funded by CONACYT Consejo Nacional de Ciencia y Tecnología(Mexican National Council of Science and Technology)with the project SEP-CONACYT 24547.
