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At least 127 records · Page 7Linked to original sources
PubMed1987

Laboratory study on the mosquito larvicidal properties of leaf and seed extract of the plant Agave americana.

Experiments on the leaf extract tested against three mosquito species led to 100% mortality of stage 4 Anopheles, Aedes and Culex larvae at a concentration of 0.08% within 24-48 h, whereas 100% mortality of stage 1 larvae occurred at lower concentrations: 0.0032% for Aedes aegypti, 0.016% for Culex quinquefasciatus and 0.08% for Anopheles stephensi, and was more rapid. At the end of 24 h, the highest dilution of the seed extract studied (1:200) produces a larval mortality of 100% for Anopheles and Aedes and 56% for Culex spp., when 4th instar larvae were exposed at room temperature. The comparative mortality in the control group was negligible. One hundred per cent mortality of Anopheles larvae took place by the end of 10 h, and of Aedes larvae by 17 h, at a dilution of 1:200 with water.

Aedes↗
PubMed1995

Yeast communities in a natural tequila fermentation.

Fresh and cooked agave, Drosophila spp., processing equipment, agave molasses, agave extract, and fermenting must at a traditional tequila distillery (Herradura, Amatitan, Jalisco, México) were studied to gain insight on the origin of yeasts involved in a natural tequila fermentations. Five yeast communities were identified. (1) Fresh agave contained a diverse mycobiota dominated by Clavispora lusitaniae and an endemic species, Metschnikowia agaveae. (2) Drosophila spp. from around or inside the distillery yielded typical fruit yeasts, in particular Hanseniaspora spp., Pichia kluyveri, and Candida krusei. (3) Schizosaccharomyces pombe prevailed in molasses. (4) Cooked agave and extract had a considerable diversity of species, but included Saccharomyces cerevisiae. (5) Fermenting juice underwent a gradual reduction in yeast heterogeneity. Torulaspora delbrueckii, Kluyveromyces marxianus, and Hanseniaspora spp. progressively ceded the way to S. cerevisiae, Zygosaccharomyces bailii, Candida milleri, and Brettanomyces spp. With the exception of Pichia membranaefaciens, which was shared by all communities, little overlap existed. That separation was even more manifest when species were divided into distinguishable biotypes based on morphology or physiology. It is concluded that crushing equipment and must holding tanks are the main source of significant inoculum for the fermentation process. Drosophila species appear to serve as internal vectors. Proximity to fruit trees probably contributes to maintaining a substantial Drosophila community, but the yeasts found in the distillery exhibit very little similarity to those found in adjacent vegetation. Interactions involving killer toxins had no apparent direct effects on the yeast community structure.

Alcoholic Beverages↗
PubMed2005

Multivariate analysis of FTIR and ion chromatographic data for the quality control of tequila.

Principal component analysis (PCA) was applied to the chromatographic and spectroscopic data of authentic Mexican tequilas (n = 14) and commercially available samples purchased in Mexico and Germany (n = 24). The scores scatter plot of the first two principal components (PC) of the anions chloride, nitrate, sulfate, acetate, and oxalate accounting for 78% of the variability allowed a classification between tequilas bottled in Mexico and overseas; however, no discrimination between tequila categories was possible. Mexican products had a significantly (p = 0.0014) lower inorganic anion concentration (range = 1.5-5.1 mg/L; mean = 2.5 mg/L) than the products bottled in the importing countries (range = 3.3-62.6 mg/L; mean = 26.3 mg/L). FTIR allowed a rapid screening of density and ethanol as well as the volatile compounds methanol, ethyl acetate, propanol-1, isobutanol, and 2-/3-methyl-1-butanol using partial least-squares regression (precisions = 5.3-29.3%). Using PCA of the volatile compounds, a differentiation between tequila derived from "100% agave" (Agave tequilana Weber var. azul, Agavaceae) and tequila produced with other fermentable sugars ("mixed"tequila) was possible. The first two PCs describe 89% of the total variability of the data. Methanol and isobutanol influenced the variability in PC1, which led to discrimination. The concentrations of methanol and isobutanol were significantly higher (methanol, p = 0.004; isobutanol, p = 0.005) in the 100% agave (methanol, 297.9 +/- 49.5; isobutanol, 251.3 +/- 34.9) than in the mixed tequilas (methanol, 197.8 +/- 118.5; isobutanol, 151.4 +/- 52.8).

Agave↗
PubMedDate not supplied

[Utilization of the waste of sisal industry in the control of mosquito larvae].

The aim of this research was to utilize the waste residues of sisal fiber separation from Agave sisalana leaves to develop a larvicide for the combat of mosquito transmitting tropical diseases. Larvae of Aedes aegypti and Culex quinquefasciatus were exposed to different concentrations of the Agave extract for 24 hours to determine lethal concentrations. The LC50 for A. aegypti was 322 ppm and the LC50 for C. quinquefasciatus was 183 ppm. To detect the active substances, saponins were investigated. It was found that the various components of the extract were effective in eliminating the larvae. Under field conditions, this formulation can probably be used at 100 ppm, which causes 100% mortality of C. quinquefasciatus larvae after 3-4 days. The product is not recommended for use against A. aegypti due to the necessity for high concentrations and to the fact that the larvae of this species live frequently on drinking water. To avoid fermentation, Agave extract should be used in a dehydrated form which also represent a good formulation for practical use.

Aedes↗
PubMed1995

Tequila production.

Tequila is obtained from the distillation of fermented juice of agave plant, Agave tequilana, to which up to 49% (w/v) of an adjunct sugar, mainly from cane or corn, could be added. Agave plants require from 8 to 12 years to mature and during all this time cleaning, pest control, and slacken of land are required to produce an initial raw material with the appropriate chemical composition for tequila production. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. Maturation, if needed, is carried out in white oak barrels to obtain rested or aged tequila in 2 or 12 months, respectively.

Alcoholic Beverages↗