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M. Isabel Enríquez-Salazar,Fabiola Veana,Cristóbal N. Aguilar,Iliana M. De la Garza-Rodríguez,Mercedes G. Lo´pez,Olga M. Rutiaga-Quiñones,Jesú s A. Morlett-Chávez,Raúl Rodríguez-Herrera 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
Aguamiel is a beverage produced by some Agave species that is consumed in its fresh or fermented form. Despite its uses and popularity, seasonal effects on its microbial and chemical profiles are unknown. In this study, using aguamiel collected from A. salmiana and A. atrovirens during different seasons, we identified microorganisms by sequencing the 16S and 18S rDNA genes and determined their chemical profiles. In total, 49 microbial strains were identified (38 bacteria and 11 yeasts). The highest richness and biodiversity were observed during winter and summer. Different lactic acid bacteria and yeast genera with potential industrial applications were identified, such as Acetobacter, Lactobacillus, Leuconostoc, and Clavispora. The analysis of the chemical profiles indicated the presence of maltooligosaccharides and fructooligosaccharides, which are associated with human health improvements, during spring in Agave aguamiel. Aguamiel can be used in the food industry due to its microbiological and chemical profiles.
Juan Buenrostro-Figueroa,Heliodoro de la Garza-Toledo,Vrani Ibarra-Junquera,Cristóbal Noe Aguilar-González 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.5
In this study, 2 Trichoderma strains (T-Ⅰ and T-ⅡI)were evaluated for the production, by submerged (SmF)and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzymatic activity (7,552.5 units of endo-glucanase/L) was found in T-II by SSF. Efficiency of this crude enzymatic extract in the extraction of mango juice was evaluated, improving the yield up to 79%,representing an alternative to give an added value of mango peels improving the yields of production of mango juice.
Comparison of physicochemical pretreatments of banana peels for bioethanol production
Sócrates Palacios,Héctor A. Ruiz,Rodolfo Ramos-Gonzalez,José Martínez,Elda Segura,Miguel Aguilar,Antonio Aguilera,Georgina Michelena,Cristóbal Aguilar,Anna Ilyina 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
Pretreatments with different concentrations of sulfuric acid (0, 0.5, and 1% v/v) and temperatures (28 and 121 C at 103 kPa in an autoclave) were performed on banana peels (BP) milled by mechanical grinding and grinding in a blender as well as without grinding. Cellulose, hemicellulose, lignin, ash, and total and reducing sugar contents were evaluated. The highest yields of cellulose enzymatic hydrolysis (99%) were achieved with liquefied autoclaved BP treated with 0.5 and 1% acid after 48 h of hydrolysis. Ethanol production by Kluyveromyces marxianus fermentation was assayed using hydrolyzed BP at 10, 15, and 20% (w/w). The highest ethanol level (21 g/ L) was reached after 24 h of fermentation with 20% (w/w) BP. Kinetics of the consumption of reducing sugars under this fermentation condition demonstrates the presence of a lag period (about 8 h). Thus, BP are a good source for ethanol production.