¿Por qué algunas levaduras prefieren la fructosa? Un estudio en fermentaciones naturales

Abstract

In Michoacan, agaves are plants of the Agavaceae family and are used in the production of beverages such as pulque, mezcal and tequila. Mead is a sweet liquid obtained from agaves and is essential to produce pulque; it contains a high concentration of carbohydrates, especially fructose, a predominant sugar in many fruits and plants. Agave juices, with sugar concentrations between 150 and 300 g/L, constitute the basis to produce alcoholic beverages such as mezcal and tequila. During fermentation, certain yeasts prefer fructose as a food source. These microorganisms are called microorganisms with fructophilic characteristics, which is nothing more than the ability to metabolize fructose more efficiently than glucose. These microorganisms, such as Zygosaccharomyces rouxii and Candida magnoliae, are found in sugar-rich environments and play a key role in optimizing fermentation. Recent studies have identified hexose transporters in fructophilic yeasts that allow the effective absorption and metabolism of fructose. Understanding these mechanisms is essential to improve the efficiency of fermentation in the production of alcoholic beverages and other metabolites. Finally, the document highlights the importance of agaves and fructose in fermentation, as well as advances in the knowledge of fructophilic microorganisms and their application in industry.