Premium
The bacterial community in ‘ taberna ’ a traditional beverage of Southern Mexico
Author(s) -
AlcántaraHernández R.J.,
RodríguezÁlvarez J.A.,
ValenzuelaEncinas C.,
GutiérrezMiceli F.A.,
CastañónGonzález H.,
Marsch R.,
AyoraTalavera T.,
Dendooven L.
Publication year - 2010
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2010.02934.x
Subject(s) - geography , biology
Aims: To characterize the bacterial community of taberna , an alcoholic traditional beverage from the Southern part of Mexico produced by the fermentation of the coyol palm sap ( Acrocomia aculeate ). Methods and Results: Bacterial 16S rDNA libraries were constructed from metagenomic DNA extracted during the fermentation process at 0, 60 and 108 h. A total of 154 clones were sequenced, and 13, 10 and nine unique sequences were found at each sampling time. At the onset of the fermentation, Zymomonas mobilis , Fructobacillus spp., Pantoea agglomerans and other Gammaproteobacteria were detected. After 60 h, lactic acid bacteria were found and 30% of clones in the library were related to Lactobacillus nagelii , L. sucicola and L. sp. By the end of the experiment, i.e. after 108 h, the bacterial community included Z. mobilis , Lact. nagelii and Acetobacter pasteurianus . Conclusions: Our results suggest that Z. mobilis population represented an important proportion of the bacterial community (60–80%), as well as the lactobacilli during the fermentation process. The bacterial diversity was low and decreased as the fermentation progressed. Significance and Impact of the Study: This culture‐independent study suggests that Z. mobilis and lactobacilli play an important role in the alcoholic fermentation of the taberna beverage.