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Sustainable and Integrated Use of Agave

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Sustainable and Integrated Use of Agave Sustainable and Integrated use of Agave Sustainable and Integrated use of Agave 5 Sustainable and Integrated use of Agave 6 S I A Consejo Nacional de Ciencia y Tecnología CONACYT, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. CIATEJ, Red temática mexicana aprovechamiento integral sustentable y biotecnología de los agaves Agared, 2016 Sustainable and Integrated use of Agave III International Symposium on Agave. Guadalajara, Jalisco, Mexico. November 3-5, 2016 is under Attribution-Share Alike 3.0 IGO (CC-BY-SA 3.0 IGO) Creative Commons License (http://creativecommons.org/licenses/by-sa/3.0/igo/) The CIATEJ promotes for the fair and appropriate use of information of this document. When using copyrighted third-party images or texts to promote their material. It is required to be cited appropriately. This publication is available in electronic format (PDF) on the institutional website at http://ciatej.mx/Sustainable-and-Integrated-Use-of-Agave.pdf Compiled and reviewed by: Thematic 1, Benjamín Rodríguez-Garay, Ph. D. Thematic 2, Manuel R. Kirchmayr, Ph. D. Thematic 3, Sara Herrera, Ph. D. & Judith Urias, Ph. D. Thematic 4, Gustavo Davila-Vazquez, Ph. D. Thematic 5: Ariel Vazquez, Ph. D. Editorial coordinator: Antonia Gutiérrez Mora, Ph. D. Style correction: Benjamín Rodríguez-Garay, Manuel R. Kirchmayr, Sara Herrera, Judith Urias, Gustavo Davila-Vazquez & Ariel Vazquez Editorial design: Jorge Valente García Photographs used were courtesy of CIATEJ & www.pixaby.com The vector images used in this volume were designed by www.vectoropenstock.com & www.freepik.com Zapopan, Jalisco, Mexico 2016 CONACYT / CIATEJ / Agared Sustainable and Integrated use of Agave / Benjamín Rodríguez-Garay, Manuel R. Kirchmayr, Sara Herrera, Judith Urias, Gustavo Dávila-Vázquez & Ariel Vázquez. Address: 1227 Camino Arenero, El Bajío, Zapopan 45019, Jalisco, Mexico Telephone number : +52 (33) 3345 5200 www.ciatej.mx 199 p.; 21.6 cm X 27.9 cm ISBN: 978-607-97421-6-4 T1. Scientific trends on Agave, T2. Science and technology of Agave beverages and other derivatives, T3. Biological e¥ects of Agave fructans and other by-products, T4. Industrial processing of Agave wastes and subproducts, T5. Social and ethnobotanics aspects. 7 ÍNDEX Preface...................................................................................................................................11 Scientific trends on Agave......................................................................................................13 Biological control of agave wilt with Trichoderma sp. associated with Agave root. López-Domínguez H.G., Qui-Zapata J.A., Vega-Ramos K., Uvalle-Bueno J...............13 Determination of chromosome number in two species of agave collected in the state of Hidalgo, Mexico. Rodríguez-Domínguez J.M., Gordillo-Tello A.B., Soto-Carrasquel A., Barba-González R., Rodríguez-Garay B......................................................................19 Eect of sodium nitroprusside (SNP) on in vitro shoot multiplication of Agave angustifolia Haw. Romo-Paz F.J., Rodríguez-Garay B..............................................................................23 Expression analysis of CesA gene related to fiber production in Agave fourcroydes Lem. García-Castillo M.J., Hernández-Zepeda C., Tamayo-Ordoñez M.C., Canche Escamilla G., Duarte-Aranda S., Sánchez-Teyer L.F...................................................27 Genetic transformation of Fusarium oxysporum as a tool for the study of pathogenesis during agave infection. Navarro López D.E., Dupré P., Qui-Zapata J.A............................................................33 In vitro conservation of three species of agaves by using temporary immersion system. Herrera-Isidrón L., Isidrón-Pérez M., Herrera-Isidrón J.A., Castro-López S., Nieto-González A., Núñez-Palenius H.......................................................................39 In vitro culture of Agave spp. in biorreactors under led light. Herrera-Isidrón J.A., Núñez-Palenius H., Herrera-Isidrón L., Isidrón-Pérez M., Trejo-Rodríguez R., Herrera-Altuve J.A., Hernández-Francisco V., Morales-Luna R..........................................................................................................43 Oshoots induction in agave mezcalero (Agave spp) by applicating phytohormone, nitrogen and using strangling method. Quezada Díaz A., Orea Lara G., Hernández Vargas V., Loera H.M.............................47 Science and technology of Agave beverages and other derivatives.......................................55 Characterization of microbial population dynamics associated with dierent 8 S I A juices of Agave tequilana. Quezada R., Gschaedler A., Kirchmayr M..................................................................55 Co-culture yeast-bacteria as candidates for Tequila production. Torres-Guardado R., Arellano M., Kirchmayr M., Gschaedler A...............................61 Determination of sotol quality produced in Durango. Cifuentes D.L.A., Gómez Ortiz S., Velasco González O............................................65 Eect of temperature and glucose concentration on ethanol and ethyl acetate production during fermentation using Kluyveromyces marxianus. Iñiguez-Muñoz L.E., Arellano-Plaza M., Prado-Ramírez R., Gschaedler A...............71 Eect of thermal hydrolysis time of agave and their impact on the fermentation process. Jiménez Cebrian G., López Ramírez J.E., Ramírez Romo E., Estarrón Espinoza M., Ojeda Cantón J.A., Pérez Martínez F.J., Arellano Plaza M.........................................75 In-line and at-line monitoring of yeast cultures for a rapid evaluation of the state of the cell. Arana A., Barbosa E., Preziosi L., Grousseau E., Herrera E., Arrizón J., Cervantes J., Gschaedler A...............................................................................................................81 Isoamyl acetate production by Pichia fermentans isolated from alcoholic fermentation of Agave juice Rentería-Martínez O., Sánchez-Castañeda A.K., Hernández-Carbajal G., Rutiaga-Quiñones O.M., Rojas-Contreras J.A., López-Miranda J., Paéz-Lerma J.B., Soto-Cruz N.O............................................................................................................85 Methanol in Agave distillates. A review. Prado-Ramírez R........................................................................................................89 Tolerance to phenolic compounds by mezcal yeasts. Vital-López P., Ramírez-González M., Narváez-Zapata J., Larralde-Corona C.P......97 Validation of a method for the determination of volatile compounds that could be markers of authentic tequila. Lugo-Melchor Y., Rodríguez-Campos J., Cedeño-Cruz M., Bravo S..........................101 Volatile profile of artisanal Raicilla processed in the Jalisco state. Estarrón-Espinosa M., López-Ramírez J. E., Arellano-Plaza M., Gschaedler A........105 Yeasts diversity and distilleries technification of Durango´s mezcal. Martínez-Estrada S.C., De la Cruz-Arguijo E.A., Gurrola-Reyes J. N., Larralde-Corona C.P., Narváez-Zapata J.A...............................................................111 Biological eects of Agave fructans and other by-products..................................................117 Automatic determination of Kluyveromyces marxianus fructanase enzymatic activity. Barbosa E., Arana A., Pliego J., Gschaedler A., Arrizon J., Femat R., Herrera-López E.........................................................................................................117 Characterization of polysaccharides extracts of A. durangensis pineapple Agave. Valencia-del Toro G., Aguilar-Doroteo J., Aguilar-Doroteo L., Torres-Ricario R., Garín-Aguilar M. E.....................................................................................................123 Eect of agave fructans addition on technological properties of white bread. Camacho-Ruíz R.M., Torres-Pedraza C., Alvarado-Osuna C....................................127 Eect of fructans on quality parameters of dark chocolate. Domínguez-Murillo A.C., Urías-Silvas J.E.................................................................133 Evolution of sugars from Agave tequilana Weber during cooking by using infrared spectroscopy. López-Ramírez J., Arellano-Plaza M., Estarrón-Espinosa M., Pérez-Martínez F., 9 Ramírez-Romo, E., Mondragón-Cortez, P................................................................139 In silico analysis of predicted fructanase from a filamentous fungus for agave fructans hydrolysis. Ordaz E., Camacho-Ruíz R.M., Mateos-Díaz J.C., Rodríguez J.A.............................145 New dietary supplement from Agave fourcroydes in broiler rabbits. Iser-Toro M., Martínez-Aguilar Y., Rosales-Cortés M., Valdivié-Navarro M., Estarrón-Espinosa M................................................................................................149 Yield and composition of Agave salmiana Otto ex Salm-Dick y A. tequilana F.A.C. Weber fructans Godínez-Hernández C. I., Aguirre-Rivera J. R., Juárez Flores B.I.............................153 Industrial processing of Agave wastes and subproducts......................................................159 Agave fiber (A. salmiana). Proposal for industrial eco utility. Vargas Rodríguez L., Morales Luna R., Arroyo Figueroa G., Pérez Nieto A., Hernández Figueroa A.C., Fuentes Ramírez, R.........................................................159 Evaluation of Tequila vinasses as a substrate for the fermentative production of Trichoderma harzianum inhibitors against
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