Bacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGE

Mezcal is the second most important alcoholic beverage produced in Mexico, and microorganisms present during fermentation process are primarily responsible for its organoleptic characteristics. Among these, bacterial populations have been less studied, mainly due to difficulty of recovering them. The aim was apply a culture-independent molecular technique detect involved spontaneous mezcal Durango State. Samples were obtained from several stages production line. Denaturing gradient gel electrophoresis (DGGE) analysis performed using DNA extracted isolated metagenomes samples directly taken process. This study indicated that non-isolated bacteria significant lactic acid acetic monitored similar those other regions fermentation, although they differ some species may play essential roles development typical properties State Durango. Furthermore, this indicates by DGGE can reveal diversity without use complex isolation procedures be useful tool analysis, monitoring control processes.