Blue Agave Research Articles

Application of In-House Xylanases as an Addition to a Commercial Cellulase Cocktail for the Sustainable Saccharification of Pretreated Blue Agave Bagasse Used for Bioethanol Production

The study involves the use of commercial cellulase Cellic CTec2 in combination with two in-house xylanases, PxXyn10A (XynA), a recombinant purified enzyme from Paenibacillus xylanivorans A59, and a xylanase enzymatic extract from native Moesziomyces aphidis PYCC 5535T (MaPYCC 5535T), for the enzymatic hydrolysis of pretreated blue agave bagasse (BAB) at the high solids load of 20% (w/v). Three different combinations of cellulase and xylanases were evaluated. When Cellic® CTec2 was used at a dosage of 10 FPU/g oven-dried solids (ODS) supplemented with XynA or MaPYCC 5535T at an endo-xylanase dosage of 100 U/g ODS, increases in the xylose yield of 30% and 33%, respectively, were obtained. When applying in-house xylanases alone (at an endo-xylanase dosage of 100 U/g ODS), xylan in BAB was selectively hydrolyzed into xylose with 5% yield with MaPYCC 5535T, while no xylose was detected with XynA. Interestingly, a synergic effect of Cellic® CTec 2 with both xylanases was observed when using a low dosage of 1 FPU/g ODS (allowing for some liquefaction of the reaction mixture), promoting xylose and glucose release by either xylanase. A higher concentration of monomeric sugars was obtained with 10 FPU/g ODS of Cellic® Ctec 2 supplemented with 100 U/g ODS of MaPYCC 5535T, followed by XynA. The improvement in saccharification through the synergistic combination of in-house xylanases and commercial cellulases allows for the obtention of sugar-rich hydrolysates, which enhances the technical sustainability of the process. Hydrolysates were then fermented using recombinant Cellux 4TM yeast to yield 45 g/L ethanol, representing an increase of about 30% with respect to the control obtained with only the commercial cellulase cocktail. The surface modification of agave biomass with the different combinations of enzymes was evidenced by scanning electron microscopy (SEM).

Tequila, bats, and agave farmers: towards an understanding of the right incentives to protect genetic diversity

Tequila has a designation of origin by which it can only be produced with the blue agave (Agave tequilana Weber blue variety) grown in certain regions of Mexico. For several decades, an intensive asexual technique of reproduction has prevailed in the tequila industry. This has not only been detrimental for the agave’s genetic diversity, but it has also harmed bat populations. The low levels of diversity have increased the agave’s exposure to pests and diseases and have limited the possibilities for artificial selection of beneficial characteristics that can improve production. Arguably, with the cooperation of producers and consumers, it is possible to have an environmentally friendly and resilient production system. We focus on the agave producers and analyze their willingness to let some of their plants flower in exchange of some monetary and non-monetary benefits. By analyzing data from a choice experiment, we show that farmers are willing to let some of their plants flower even when they only receive partial compensation for the value of the plants. Farmers also show a willingness to participate in a conservation program if they receive a non-monetary transfer or expect an increase in yield because of the program. Our results provide a relevant piece of information that can help policymakers, producers, NGOs, and other participants in the tequila industry, in the design of effective strategies that can lead to the genetic conservation of blue agave and the protection of magueyero bats.

Effect of Blue Agave (Agave tequilana Weber) Management on Soil Erosion

The expansion of blue agave ( Agave tequilana Weber) plantations beyond the plant’s original distribution range in the state of Jalisco, Mexico, has caused a drastic change in land use and crop patterns, exerting pressure on natural resources. This study originated based on a request from landowners who leased their land to a tequila company to grow agave in the municipality of Autlán. Therefore, this study records the effect of crop management on the degradation of non-renewable soil and water resources in plots conventionally managed by the company compared to the one managed by a private owner The sampling unit was 2 m × 5 m runoff lots, with a repetition and a control lot (without vegetation cover) with a 6% slope. Sampling was carried out in the rainy season from July to October, 2020. The results showed different behavior between repetitions. Total sediment yield in the farmer’s plot was 9.260 t ha−1 and in its control 6.844 t ha−1 versus the company’s plot of 13.796 t ha−1 and its control 5.233 t ha−1. These values reflect an increase in soil loss by 26% and 62%, respectively, due to management effects. The difference between sites is due in part to the different rainfall intensities and distribution of recorded rainfall separates the two sites. Given these results, there is a lack of knowledge of the impact of crop management on soil degradation by companies and farmers who lease or plant blue agave, in addition to the absence of a sustainable project that considers the conservation of soil and water, based on agronomic and cultural measures before, during, and after the harvest season by the municipality and state authorities and the agave-tequila companies.

EVALUATION OF THE SUSTAINABILITY OF TWO TYPES OF Agave tequilana Weber var. blue AGROECOSYSTEMS IN TEQUILA, JALISCO

Tequila is an alcoholic beverage that must be produced exclusively from the species Agave tequilana Weber var. azul (blue) and only in regions with certification of origin within Mexico. The “Tequila Boom” began in 1992, making it a popular beverage in several countries, including Mexico. This boosted exports, production, and the expansion of blue agave plantation areas, which had negative social, economic, and environmental consequences in producing regions and for agave farmers. The aim of the study was to evaluate the degree of sustainability of the Agave tequilana crop in two types of agroecosystems: monoculture and polyculture. The research hypothesis was that the A. tequilana polyculture agroecosystem is more sustainable than monoculture. A random sample of agave farmers from the municipality of Tequila, Jalisco, was surveyed and distributed equally: 25 agave farmers who practice monoculture and 25 who practice polyculture. The methodology was based on and adapted from the Framework for the Evaluation of the Natural Resource Management Systems incorporating Sustainability Indices (MESMIS), which was used to create a Composite Sustainability Indicator for A. tequilana (ICSAT) to compare both agroecosystems. The results show that polyculture is more sustainable than monoculture in 13 of the 15 indicators evaluated. Polyculture displayed a sustainability level of 77.06 % in the Composite Sustainability Indicator, whereas monoculture had 58.43 %. Our conclusion is that the evaluation of sustainability helped to determine that the Agave tequilana polyculture agroecosystem is more sustainable than monoculture.

USE OF REAL OPTIONS TO EVALUATE THE PROFITABILITY OF BIOGAS PRODUCTION FROM STILLAGE IN THE TEQUILA INDUSTRY

In Mexico, the tequila industry is the second most important economic activity within the alcoholic beverage industry, after the beer industry. Tequila vinasse is wastewater with a high organic load produced during the distillation of the fermented must of the blue agave (Agave tequilana Weber var. azul), which has a great impact on soils and water bodies in the tequila region. On the other hand, the decrease in fuel reserves causes instability in hydrocarbon prices, which makes it necessary to implement alternative fuel methods such as biogas. In this sense, it has recently been pointed out that the anaerobic digestion process is the most suitable for the treatment of tequila vinasse since it allows the removal of contaminating organic matter, together with the production of biogas that can be used in situ in the tequila industry. In this study, the financial feasibility of the production of biogas for self-consumption from tequila vinasse was calculated with the values achieved from a pilot system composed of a packed bed reactor (PBR) with technological and economic advantages to treat this waste. Profitability was evaluated over a 10-year production horizon (net present value $1 569 001) and was complemented with the Real Options methodology, taking into account price volatility and the option to expand. The results showed that the project is profitable with the 42.85 % biogas production expansion option. It is concluded that biogas production is financially feasible and it is possible to increase the profitability of the system by $6 325 109 if production is expanded.

Blue agave inulin-soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion-type sausage.

The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.

Profiling Tourist Segmentation of Heritage Destinations in Emerging Markets: The Case of Tequila Visitors

The purpose of this paper is to explore the main profiles of tourist segments in the agave-tequila industry in Mexico. The blue agave landscape and the ancient tequila facilities are part of the UNESCO’s World Cultural Heritage. Heritage sites may operate as a brand and generate tourism externalities. Investigations combining heritage and sustainable tourism are a promising research field, still underexplored, particularly in emerging destinations. This study contributes to the debate on heritage and sustainable tourism through the identification of different tourist profiles visiting the Tequila region. The study applies a market segmentation approach grounded in the concept of ‘involvement’. Involvement is a good predictor of tourist behavior. Therefore, our investigation identifies distinctive homogenous segments with different levels of tourist involvement. The data in the empirical study was collected through a questionnaire applied to a sample of 700 domestic and international visitors to the city of Tequila. The questionnaire was directly administered to collect data during a 6-month period in order to avoid seasonal issues. Cluster analysis was performed to identify three distinct segments on the basis of the degree of tourists’ ‘involvement’. Findings suggest that the agave landscape and knowledge about tequila are the most salient attributes for high- and low-involved visitors. As those factors are closely related to cultural heritage, the study provides guidance for policy makers and marketers protecting and/or promoting the agave-tequila industry. This research project is an initial attempt to segment agave-tequila tourists and creates a pathway for further investigations into this area.

Comparison of Extraction Techniques for the Recovery of Sugars, Antioxidant and Antimicrobial Compounds from Agro-Industrial Wastes

Agro-industrial wastes can be used to obtain high-value compounds rich in antioxidant and antimicrobial activity. This study aimed to compare different extraction techniques for the recovery of sugars, antioxidants, and antimicrobial compounds from brewer’s spent grain (BSG), blue agave bagasse (BAB), spoiled blackberries (BB), and raspberries (RB). Aqueous (AQ), enzymatic (E), chemical-enzymatic (CE), and hydroalcoholic (EOH) extractions were assessed, and sugars, phenolics, flavonoids, and anthocyanin contents were quantified. Antioxidant activity of the extracts was evaluated using the ABTS and DPPH assays, and antimicrobial activity was tested against three yeasts and six bacteria. The CE process gave the highest total and reducing sugars content for the four residues tested, and the highest antioxidant activity, phenolics, flavonoids and anthocyanin content for BAB and BSG. Regarding BB and RB, the best treatment to obtain total and reducing sugars and antioxidant activity with ABTS was CE; the highest content of anthocyanins, phenolic, flavonoids and antioxidant activity with DPPH was obtained with EOH treatment. CE extracts of BSG and RB showed the highest inhibition against the strains studied. Results show that BSG, BB, and RB can be a source of antioxidants and antimicrobial compounds for the food and pharmaceutical industries. Depending on the desired application and component of interest, one of the extraction techniques evaluated here could be used.

Physicomechanical Characterization of Poly(acrylic acid-co-acrylamide) Hydrogels Reinforced with TEMPO-oxidized Blue Agave Cellulose Nanofibers

Physicomechanical Characterization of Poly(acrylic acid-co-acrylamide) Hydrogels Reinforced with TEMPO-oxidized Blue Agave Cellulose Nanofibers

Modeling of Pretreatment and Combined Alkaline and Enzymatic Hydrolyses of Blue Agave Bagasse in Corotating Twin‐Screw Extruders

AbstractA recently developed model for pretreatment and acid or alkaline hydrolyses of lignocellulosic biomasses, including blue agave bagasse (BAB), in twin‐screw corotating extruders is extended to the case where enzymes are incorporated into the formulation. The model describes the deconstruction and degradation of BAB, as well as the production of simple sugars at the end of the extrusion process. Experiments using NaOH for delignification and alkaline hydrolysis of BAB, H3PO4 for neutralization, and different enzymatic cocktails for bioextrusion are reported. The effects of temperature, NaOH concentration, enzymatic cocktail used and its concentration, residence time, and configuration of screw elements on degree of degradation and production of sugars are assessed. It turned out that temperature, NaOH concentration, and enzymatic cocktails are the key factors in the extraction and hydrolysis of hemicellulose (H) and cellulose (C) to produce glucose (G). Good agreement between experimental data and model predictions is observed.

Chemical and Biological Delignification Treatments from Blue Agave and Sorghum By-Products to Obtain Cellulose Nanocrystals

Chemical and Biological Delignification Treatments from Blue Agave and Sorghum By-Products to Obtain Cellulose Nanocrystals

An Experimental and Modeling Study on the Pretreatment and Alkaline Hydrolysis of Blue Agave Bagasse in Twin-Screw Extruders

An Experimental and Modeling Study on the Pretreatment and Alkaline Hydrolysis of Blue Agave Bagasse in Twin-Screw Extruders

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (Tgel ) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in Tgel found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased Tgel compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase Tgel as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (Tgel , paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. PRACTICAL APPLICATION: Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low-moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.

A novel tepovirus, Agave virus T, identified by the analysis of the transcriptome data of blue agave (Agave tequilana).

The genome sequence of a novel RNA virus was identified by analyzing transcriptome data obtained from the stem sample of a blue agave (Agave tequilana) plant. Sequence comparison and phylogenetic analysis showed that the RNA virus, Agave virus T (AgVT), was a new member of the genus Tepovirus in the family Betaflexiviridae. AgVT genome had three open reading frames: a 1605-amino acid (aa) replicase (REP), 355-aa movement protein (MP), and 220-aa coat protein (CP). Phylogenetic analyses based on the REP, MP, and CP sequences of AgVT, previously reported tepoviruses, and other Betaflexiviridae viruses revealed that tepoviruses could be classified into two subclades: "potato virus T (PVT)-clade" and "Prunus virus T (PrVT)-clade." PVT, the type species and founding member of the genus Tepovirus, belong to "PVT-clade" along with AgVT, while the other five tepoviruses belong to "PrVT-clade." The genome sequence of AgVT may be useful for studying the phylogenetic relationships between tepoviruses and other closely related viruses. Keywords: Agave virus T; Tepovirus; Betaflexiviridae; blue agave; Agave tequilana.

An Agave Counting Methodology Based on Mathematical Morphology and Images Acquired through Unmanned Aerial Vehicles.

Blue agave is an important commercial crop in Mexico, and it is the main source of the traditional mexican beverage known as tequila. The variety of blue agave crop known as Tequilana Weber is a crucial element for tequila agribusiness and the agricultural economy in Mexico. The number of agave plants in the field is one of the main parameters for estimating production of tequila. In this manuscript, we describe a mathematical morphology-based algorithm that addresses the agave automatic counting task. The proposed methodology was applied to a set of real images collected using an Unmanned Aerial Vehicle equipped with a digital Red-Green-Blue (RGB) camera. The number of plants automatically identified in the collected images was compared to the number of plants counted by hand. Accuracy of the proposed algorithm depended on the size heterogeneity of plants in the field and illumination. Accuracy ranged from 0.8309 to 0.9806, and performance of the proposed algorithm was satisfactory.

INDIRECT SOMATIC EMBRYOGENESIS ON MUTANTS OF Agave tequilana WEBER CULTIVAR BLUE INDUCED WITH CO60 GAMMA RAYS

&lt;p&gt;&lt;strong&gt;Background:&lt;/strong&gt; Blue agave (&lt;em&gt;Agave tequilana &lt;/em&gt;Weber var. azul)&lt;strong&gt;,&lt;/strong&gt; it is commonly known as “Agave azul or agave tequilero”. The Agave crop is fundamental part of the productive chain Agave-Tequila, since is the distinctive source of reducing sugars for the elaboration of the liqueur known as Tequila, according with the Appellation of Origen Tequila to fulfill the National Normativity (NOM-). Besides, Tequila is the most spirit drink exported from Mexico worldwide. According with the latest evaluation over this crop, the susceptibility to pathogens generate in cases total lost of the agave fields. &lt;strong&gt;Objective.&lt;/strong&gt; to achieve somatic embryos that could be resistant, generated from plantlets irradiated with Co&lt;sup&gt;60&lt;/sup&gt;gamma rays; which were obtained from axillary buds. &lt;strong&gt;Methodology:&lt;/strong&gt; The arisen of embryo was reached in the modified Murashige and Skoog (MS) medium supplemented with of 2,4-D combined with BA or KIN. The plantlets were radiated 12 weeks after the somatic embryo induction with Co&lt;sup&gt;60&lt;/sup&gt; gamma rays. The doses were 0 (test control), 10, 20 and 30 Gy. &lt;strong&gt;Results:&lt;/strong&gt; There was a significant difference in the induction of embryonic callus, development and mature somatic embryos, which were reduced as the doses of radiation increases. Since only somatic embryos were achieved in tissues treated with 10 and 20 Gy doses, in higher doses induction of embryonic callus was inhibited. The regression confirmed the negative results with the increase of radiation. &lt;strong&gt;Implications:&lt;/strong&gt; There were made protocols to achieve somatic embryos and plants from tissues irradiated with 10 and 20 Gy. &lt;strong&gt;Conclusions&lt;/strong&gt;: The radiation effect over somatic tissue was crucial as the doses affect the conversion into plantlets, nevertheless such radiation allowed the conversion of the embryos to complete agave plantlets&lt;/p&gt;

Purification and characterization of an inulinase produced by a Kluyveromyces marxianus strain isolated from blue agave bagasse

Exo-inulinases are versatile enzymes that have gained attention in recent years due to their ability to hydrolyze linear and branched polyfructose chains found in inulines. Agavin, a branched inulin, is found in Agave plant, the raw matter to produce tequila. Our group has isolated several microbial strains from agave bagasse, an agro-industrial residue from tequila production that increases yearly. Strain ISO3, identified as Kluyveromyces marxianus, showed a remarkable activity towards agavin, and from its fermentation liquor an inulinolytic enzyme (Inu-ISO3) was purified. The isolated enzyme is a glycosylated dimeric protein with a molecular mass of ~256 kDa, as determined by DLS and SEC. The enzyme has an isoelectric pH of 4.6 and has both inulinase and invertase activities with an I/S ratio (ratio of activity with agavin to activity with sucrose) of 1.39. The enzyme has temperature and pH optima of 50 °C and 5.5, respectively, and follows hyperbolic kinetics with agavin (kcat of 339 ± 27 s−1 and KM of 11.8 ± 1.5 mM). The remarkable activity of Inu-ISO3 on linear and branched inulin spotlights this enzyme as a potential player in the treatment of agricultural residua for the generation of added-value products.

Abundance of Scyphophorus acupunctatus Gyllenhal (Coleoptera: Dryophthoridae) in Agave tequilana Weber (Asparagaceae) Fields of Different Age and Agronomic Management

One of the most important pests that affect the blue agave, Agave tequilana is Scyphophorus acupunctatus Gyllenhal which as larvae bore into and make galleries in the plant and also damage plant tissues as adults. In the present study, the abundance of S. acupunctatus was analyzed in plantations of A. tequilana of ages of 2, 3 and 4 years through monthly samples from May to November of 2016 in nine plantations distributed in the municipalities of Tequila, Magdalena and Arandas in the state of Jalisco, Mexico. In each plantation, nine traps were placed with synthetic aggregation pheromone (2-methyl-4-octanone 950 g/L y 2-methyl-4- octanol 5g/L), placed 50 m apart and arranged as follows: three within the A. tequilana plantings, three on the crop edges, and three in adjacent non-cultivated areas, for a total of 81 traps which were checked monthly. The temperature and humidity of each plantation was registered with dataloggers and the precipitation from data from NASA, as well as historical data of these variables were obtained from 1951 to 2016. A total of 4,390 individuals were trapped, consisting of 3,289 females and 1,101 males. We found significant differences among the weevil abundance in A. tequilana plots of different age and agronomic management. There was less abundance of weevils in plantations where no agrochemicals were used and where natural vegetation was allowed within rows suggesting that natural habitat complexity is an important factor in reducing the abundance of the weevil.

Morphological Characterization of &amp;lt;i&amp;gt;Agave tequilana&amp;lt;/i&amp;gt; Weber Variety &amp;lt;i&amp;gt;azul&amp;lt;/i&amp;gt; (Asparagaceae) under Cultivation in the Municipality of Llera, Tamaulipas, Mexico

The blue agave (Agave tequilana Weber variety azul) is a species that is widely used to produce tequila. For this reason, in the last decade, large extensions of terrain have been established for its cultivation. However, much of this land has been abandoned in a short time because at the beginning it was not known that at least six years were needed before the agave could be harvested. However, when the growers wanted to reintegrate some of these crops into the productive process, their exact age and the cultural activities needed for harvesting the agave were unknown because information regarding its vegetative development relative to its age was lacking. The hypothesis of this work was: If the morphological properties reflect the development state of the population individuals, then the properties height, basal area, rosette diameter, the north, south, east and west leaf, leaves number and foliar verticil will help to characterize the age categories in Agave tequilana Weber variety azul population under cultivated conditions. To this end, six plots with plants of different ages (one to six years) were selected in the municipality of Llera, Tamaulipas, Mexico. In each plot, 60 individuals were selected at random, and their morphological properties (height, basal area, rosette diameter, northern leaf, southern leaf, eastern leaf, western leaf; number of leaves and leaf whorl) were measured. With these data, a principal component analysis was performed to determine which of these properties explains the most variation of the data. The results indicate that height and basal area are the properties that are most closely associated with plant age. It is also for the first time demonstrated that harvest time can be reduced by one or two years, which favors producers economically because it could generate savings in production costs.

NATIVE ARBUSCULAR MYCORRHIZAL FUNGI FROM THE RHIZOSPHERE OF Agave cupreata AND THEIR EFFECT ON Agave tequilana GROWTH

Blue agave (Agave tequilana F.A.C. Weber var. Azul) is an important crop for Mexico, from which tequila is made. In 2018 1,138,800 t of agave were produced under aproduction system where the use of agrochemicals has become widespread; in particular, the excessive use of chemical fertilizers generates problems of environmental impact in the producing areas. An alternative to solve this problem is the use of soil microbial resources to reduce this impact. The use of arbuscular mycorrhizal fungi (AMF) as biofertilizers is a functional alternative in other crops that could be implemented in the production of blue agave. The aim of this research was to evaluate the effect of native mycorrhizal consortia isolated from the rhizosphere of A. cupreata from Michoacán on the growth of blue agave. An experiment was conducted under a randomized complete blocks design where eight AMF consortia, a commercial inoculum (Rhizophagus intraradices) and a control (without AMF) were evaluated on A. tequilana seedlings. The experiment was maintained for 300 d under greenhouse conditions and, at the end, growth and microbiological variables were analyzed; in addition, mycorrhizal dependency and the Dickson index were calculated as parameters of plant quality. Significant differences (Tukey, P ≤ 0.05) were found in the growth traits of agave plants when inoculated with AMF consortia compared to control plants. The agave plants inoculated with the native consortium Barranca de las Nueces showed greater growth and Dickson index, with a mycorrhizal colonization of 49 % and a mycorrhization dependency of 62 %, as well as the highest spore density (244 spores 100 g-1 of substrate). Results suggest that AMF could be a biotechnology alternative in the agricultural production process of blue agave.