Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practi...Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practices that lead to variability and limited scalability.In this study,we designed a defined minimal starter culture to achieve controlled fermentation of microfiltered aguamiel,preserving the key characteristics of traditional pulque.Microfiltration provided a sterile substrate,allowing functional assessment of three repre-sentative species from the pulque core microbiota:Saccharomyces cerevisiae,Zymomonas mobilis,and Lacti-plantibacillus plantarum.Laboratory-scale fermentations were conducted to evaluate growth dynamics,sugar consumption,metabolite production,and sensory profiles.Comparing monocultures and co-cultures of these three core microorganisms revealed functional complementarity,resulting in efficient sugar conversion and balanced ethanol and lactic acid production.The resulting beverage maintained the characteristic aroma,acidity,and mouthfeel of artisanal pulque.Sensory evaluation using modified Flash profiling and Generalized Procrustes Analysis confirmed that this formulation converged toward the traditional reference while reducing variability.These findings demonstrate that spontaneous fermentation can be replaced by a reproducible,defined minimal inoculum without compromising the beverage’s authenticity and illustrate how translating microbial ecology into minimal starter consortia can bridge tradition with biotechnology and innovation in food fermentation.展开更多
Ultrasound-assisted pretreatment under mild operating conditions has been investigated for intensification of delignification to facilitate the obtaining of ethyl levulinate from biomass. The effect of pH (2 - 12), te...Ultrasound-assisted pretreatment under mild operating conditions has been investigated for intensification of delignification to facilitate the obtaining of ethyl levulinate from biomass. The effect of pH (2 - 12), temperature (30°C - 70°C) and pretreatment time (0 - 120 minutes) has been studied for different biomass samples. The most favorable conditions were basic pH, temperature of 70°C and pretreatment time of 2 h, obtaining values of delignification near 80 percent. The ethyl levulinate is obtained in microwave directly via from samples before and after delignification and analyzed for GC-MS. The results evidenced better yields for the delignified samples.展开更多
The chemical composition of n-hexane extractives from lignocellulose residual contained in different agroindustrial wastes was studied. The n-hexane extract, which accounted for 1.6% of total lignocellulose residual w...The chemical composition of n-hexane extractives from lignocellulose residual contained in different agroindustrial wastes was studied. The n-hexane extract, which accounted for 1.6% of total lignocellulose residual weight, was analysed by 1H-NMR and gas chromatography/mass spectrometry. The most predominant compounds identified were aliphatic hydrocarbons (lineal alkanes, branched alkanes, alkenes). Additionally, terpenes, ketones, fatty alcohols, fatty acids and steroids were also found together in minor amounts. The lipophilic compounds in n-hexane extracts in three lignocellulosic wastes, which is highly valuable information for a more complete industrial utilization of these lignocellulosic materials.展开更多
基金supported by the PAPIIT project IN227023(DGAPA,UNAM).
文摘Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practices that lead to variability and limited scalability.In this study,we designed a defined minimal starter culture to achieve controlled fermentation of microfiltered aguamiel,preserving the key characteristics of traditional pulque.Microfiltration provided a sterile substrate,allowing functional assessment of three repre-sentative species from the pulque core microbiota:Saccharomyces cerevisiae,Zymomonas mobilis,and Lacti-plantibacillus plantarum.Laboratory-scale fermentations were conducted to evaluate growth dynamics,sugar consumption,metabolite production,and sensory profiles.Comparing monocultures and co-cultures of these three core microorganisms revealed functional complementarity,resulting in efficient sugar conversion and balanced ethanol and lactic acid production.The resulting beverage maintained the characteristic aroma,acidity,and mouthfeel of artisanal pulque.Sensory evaluation using modified Flash profiling and Generalized Procrustes Analysis confirmed that this formulation converged toward the traditional reference while reducing variability.These findings demonstrate that spontaneous fermentation can be replaced by a reproducible,defined minimal inoculum without compromising the beverage’s authenticity and illustrate how translating microbial ecology into minimal starter consortia can bridge tradition with biotechnology and innovation in food fermentation.
文摘Ultrasound-assisted pretreatment under mild operating conditions has been investigated for intensification of delignification to facilitate the obtaining of ethyl levulinate from biomass. The effect of pH (2 - 12), temperature (30°C - 70°C) and pretreatment time (0 - 120 minutes) has been studied for different biomass samples. The most favorable conditions were basic pH, temperature of 70°C and pretreatment time of 2 h, obtaining values of delignification near 80 percent. The ethyl levulinate is obtained in microwave directly via from samples before and after delignification and analyzed for GC-MS. The results evidenced better yields for the delignified samples.
基金To the National Council of Science and Technology(Conacyt)for the financing of the project.
文摘The chemical composition of n-hexane extractives from lignocellulose residual contained in different agroindustrial wastes was studied. The n-hexane extract, which accounted for 1.6% of total lignocellulose residual weight, was analysed by 1H-NMR and gas chromatography/mass spectrometry. The most predominant compounds identified were aliphatic hydrocarbons (lineal alkanes, branched alkanes, alkenes). Additionally, terpenes, ketones, fatty alcohols, fatty acids and steroids were also found together in minor amounts. The lipophilic compounds in n-hexane extracts in three lignocellulosic wastes, which is highly valuable information for a more complete industrial utilization of these lignocellulosic materials.
