Abstract
D-tagatose is a natural monosaccharide used as a low-calorie sugar substitute in food, beverage and pharmaceutical products. Although it is a rare sugar, it can manufacture by enzymatic isomerization of D-galactose Isomerase (D-GI). In this study, a screening was carried out to search microorganism producing D-GI in aguamiel. A rich selective medium was used in arabinose extracted from gum arabic. From 98 isolates obtained aguamiel of agave pulquero (Agave atrovirens), it was obtained 4 strains of Lactobacillus that producing D-GI and 2 strains of Bacillus sp. The Podi-20 strain was identified as Lactobacillus diolivorans based on 16S rRNA analysis, biological and biochemical characteristics. Furthermore, the gene encoding D-GI from L. diolivorans Podi-20 strain. Analysis of sequence revealed that the Open Reading Frame (ORF) of the araA gene consist of 1,428 pb that encodes a protein of 476 amino acid residues. The bioconversion yield of D-galactose to D-tagatose by the purified D-GI after 14 h at 60°C was 31.4%. D-tagatose can manufacture by enzymatic isomerization. This study contributes to new knowledge on D-GI from Lactobacillus strains, in particular those isolated from artisanal functional foods from Agave.
Highlights
Pulque is a traditional artisanal beverage originally produced in the highlands of Central Mexico
The Open Reading Frame (ORF) was deposited at the Lactic Acid Bacteria (LAB), Lactobacilli have been isolated from a number of habitats, such as fermented foods, plant specimens and animals (Escalante et al, 2008; Xu et al, 2012)
We describe the selective enrichment of a specific habitat, the sweet sap from Agave atrovirens, for the selective isolation of LAB, which can produce D-Galactose Isomerase (D-GI)
Summary
Pulque is a traditional artisanal beverage originally produced in the highlands of Central Mexico. The beverage has been produced since prehispanic times by spontaneous fermentation of the agave sap of Agave atrovirens and Agave salmiana, from plant varieties known locally as “maguey”. Aguamiel contains a much higher abundance of acidophilic, Lactic Acid Bacteria (LAB) than fermentative yeast (Lazo, 2008). The bacterial diversity in aguamiel is mainly composed of homofermentative Lactobacillus acidophilus (88.1%), while major culture diversity consists of heterofermentative lactic acid bacteria such as Leuconostoc mesenteroides (50%) Lactobacillus lactis subsp. Lactis (12.5%) and homofermentative Lactobacillus sp (14.8%) (Escalante et al, 2008). Lactobacillus strains have proven to be suited for foodgrade products and many lactobacilli have GRAS status (Donohue and Salminen, 1996; Morello et al, 2008)
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