Microbial and chemical changes during the production of sotol: A Mexican alcoholic beverage

Casas-Acevedo Aarón, Veana Fabiola, Montet Didier, Aguilar Cristóbal N., Rutiaga-Quiñones Olga Miriam, Rodríguez-Herrera Rául. 2021. Microbial and chemical changes during the production of sotol: A Mexican alcoholic beverage. Food Biotechnology, 35 (1) : 67-90.

Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q4, Sujet : BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Résumé : Sotol is an alcoholic beverage obtained after the spontaneous fermentation of the sotol plant (Dasylirion spp), commonly known as a pineapple. However, the microorganisms and chemical changes involved during this fermentation process are unknown. The objectives of this research were to identify the cultivable and non-cultivable microorganisms involved during this fermentation using PCR, PCR-DGGE, and the sequencing of the 16S and 18S ribosomal genes, and to determine the chemical changes that occur throughout the fermentation process. Results showed the presence of 28 microorganisms during the sotol (Dasylirion durangensis) production which corresponded to Bacillus, Lactobacillus, Kluyveromyces and Pichia genera, with the major-species richness, occurring in the dry fermentation stage. On the 7th day of fermentation, 80% of total sugar was consumed. While, on the 10th day of fermentation, the highest (96%) consumption of total sugar and the highest (9.5% v/v) ethanol concentration were observed. During this stage of fermentation, most of the microorganisms isolated belonged to Lactobacillus, Bacillus, and Kluyveromyces genera. Like in the production of mescal and tequila, on the 10th day of fermentation, the presence of organic compounds such as isoamyl acetate, isoamyl alcohol, limonene, and 2-phenylethanol was confirmed. The knowledge gathered about the microorganisms and chemical changes involved during sotol production could help to standardize the process for obtaining a beverage with organoleptic characteristics desirable to consumers.

Mots-clés Agrovoc : Ananas comosus, produit fermenté, fermentation, fermentation alcoolique, boisson alcoolisée, boisson

Mots-clés libres : Bacillus, Dasylirion durangensis, Ethanol, Kuyveromyces, Lactobacillus, Pichia

Agences de financement hors UE : Consejo Nacional de Ciencia y Tecnología, Universidad Autónoma de Coahuila

Auteurs et affiliations

• Casas-Acevedo Aarón, Autonomous University of Coahuila (MEX)
• Veana Fabiola, Tecnológico Nacional De México (MEX)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Aguilar Cristóbal N., Autonomous University of Coahuila (MEX)
• Rutiaga-Quiñones Olga Miriam, Tecnológico Nacional De México (MEX)
• Rodríguez-Herrera Rául, Autonomous University of Coahuila (MEX) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/605789/)

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