Please use this identifier to cite or link to this item: http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/663
Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration
Gschaedler Anne
Javier Arrizon Gaviño
Acceso Abierto
Atribución-NoComercial-SinDerivadas
doi:10.1111/j.1365-2672.2006.03142.x
fermentation rate, nitrogen source, tequila, volatile compounds
"Aims: To study the effect of the addition of different nitrogen sources at high sugar concentration in the tequila fermentation process. Methods and Results: Fermentations were performed at high sugar concentration (170 g l)1) using Agave tequilana Weber blue variety with and without added nitrogen from different sources (ammonium sulfate; glutamic acid; a mixture of ammonium sulfate and amino acids) during the exponential phase of growth. All the additions increased the fermentation rate and alcohol efficiency. The level of synthesis of volatile compounds depended on the source added. The concentration of amyl alcohols and isobutanol were decreased while propanol and acetaldehyde concentration increased. Conclusions: The most efficient nitrogen sources for fermentation rate were ammonium sulfate and the mixture of ammonium sulfate and amino acids. The level of volatile compounds produced depended upon types of nitrogen. The synthesis of some volatile compounds increased while others decreased with nitrogen addition. Significance and Impact of the Study: The addition of nitrogen could be a strategy for improving the fermentation rate and efficiency in the tequila fermentation process at high sugar Agave tequilana concentration. Furthermore, the sensory quality of the final product may change because the synthesis of the volatile compounds is modified2".
A. Gilmour
2007
Artículo
Journal of Applied Microbiology 102 (2007) 1123–1131
Inglés
Empresas
Estudiantes
Investigadores
Maestros
Medios de comunicación
Arrizon, J., & Gschaedler, A. (2007). Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration. Journal of applied microbiology, 102(4), 1123-1131.
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
Appears in Collections:ARTICULOS

Upload archives


File SizeFormat 
Effects of addition.pdf587.38 kBAdobe PDFView/Open