<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2020000100029</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2019.06.010</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Selection of native yeasts for the production of sparkling ciders from apple varieties established in Querétaro, Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Selección de levaduras nativas para la elaboración de sidras espumosas a partir de variedades de manzana establecidas en Querétaro, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León-Teutli]]></surname>
<given-names><![CDATA[Alma Karina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Iturriaga]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda-Castilleja]]></surname>
<given-names><![CDATA[Dalia Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aldrete-Tapia]]></surname>
<given-names><![CDATA[Jesús Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Muñoz]]></surname>
<given-names><![CDATA[Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Peniche]]></surname>
<given-names><![CDATA[Ramón Álvar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Querétaro  ]]></institution>
<addr-line><![CDATA[Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>26</volume>
<numero>1</numero>
<fpage>29</fpage>
<lpage>47</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2020000100029&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2020000100029&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2020000100029&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The low quality of the apple produced in Querétaro, Mexico, impedes its efficient fresh marketing. One possible solution to this problem is to produce champagne-type sparkling cider. Therefore, the objective of this work was to select strains of Saccharomyces yeasts isolated from apple varieties of the region, based on desirable traits to make sparkling ciders. To select the yeasts, we induced the spontaneous fermentation of the must of 14 varieties, from which 135 strains (102 Saccharomyces spp.) were isolated and three (MM7, 436.4 and RY5) were selected, all with killer phenotype, &#946;-glucosidase activity, tolerance to 8 % ethanol and 50 mg·L-1 of SO2, a different degree of flocculation and with the ability to produce more than 3 atm of pressure in the bottle. With MM7, a base cider of good quality was obtained (glucose &lt; 2 g·L-1, pH 3.57, total titratable acidity of 4.03 g·L-1 and volatile acidity of 0.27 g·L-1). For the second fermentation, the base ciders made with MM7 were bottled, 15 g·L-1 of sucrose were added and then they were inoculated separately with MM7, 436.4, RY5 or K1-V1116. By day 21, they all reached about 6 atm of pressure. Sensorially, ciders made with MM7 stood out in effervescence speed, and those made with RY5 in taste acceptability. The amplification and sequencing of the ITS1/ITS4 domain identified MM7 and 436.4 as S. cerevisiae, and RY5 as S. paradoxus. The selected yeasts showed desirable traits for the production of quality sparkling ciders typical of the region.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La baja calidad de la manzana producida en Querétaro, México, impide su eficiente comercialización en fresco. Una alternativa a este problema es producir sidra espumosa tipo champaña. Por ello, el objetivo de este trabajo fue seleccionar cepas de levaduras Saccharomyces aisladas a partir de variedades de manzana de la región, con base en características deseables para elaborar sidras espumosas. Para seleccionar las levaduras, se indujo la fermentación espontánea del mosto de 14 variedades, de las que se aislaron 135 cepas (102 Saccharomyces spp.) y se seleccionaron tres (MM7, 436.4 y RY5), todas con fenotipo killer, actividad &#946;-glucosidasa, tolerancia a 8 % de etanol y 50 mg·L-1 de SO2, distinto grado de floculación y con capacidad de producir más de 3 atm de presión en la botella. Con MM7 se obtuvo una sidra tranquila de buena calidad (glucosa &lt; 2 g·L-1, pH de 3.57, acidez total titulable de 4.03 g·L-1 y volátil de 0.27 g·L-1). Para la segunda fermentación, se embotellaron las sidras tranquilas elaboradas con MM7, se les agregaron 15 g·L-1 de sacarosa y se inocularon por separado con MM7, 436.4, RY5 o K1-V1116. Para el día 21, todas alcanzaron cerca de 6 atm de presión. Sensorialmente, las sidras elaboradas con MM7 destacaron en velocidad de efervescencia, y la de RY5 en aceptabilidad gustativa. La amplificación y secuenciación del dominio ITS1/ITS4 identificó a MM7 y 436.4 como S. cerevisiae, y a RY5 como S. paradoxus. Las levaduras seleccionadas mostraron características deseables para la elaboración de sidras espumosas de calidad y típicas de la región.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Malus domestica Borkh]]></kwd>
<kwd lng="en"><![CDATA[killer effect]]></kwd>
<kwd lng="en"><![CDATA[&#946;-glucosidase]]></kwd>
<kwd lng="en"><![CDATA[Saccharomyces]]></kwd>
<kwd lng="en"><![CDATA[champenoise method]]></kwd>
<kwd lng="es"><![CDATA[Malus domestica Borkh]]></kwd>
<kwd lng="es"><![CDATA[efecto killer]]></kwd>
<kwd lng="es"><![CDATA[&#946;-glucosidasa]]></kwd>
<kwd lng="es"><![CDATA[Saccharomyces]]></kwd>
<kwd lng="es"><![CDATA[método champenoise]]></kwd>
</kwd-group>
</article-meta>
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