ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2019
Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 26 citations in OpenAlex.
- An integrated microbiological analysis of the soil and rhizosphere ofMicrobiology (Reading, England) · 2026Article
- Enhancing Mezcal Production Efficiency by Adding an Inoculant of NativeFoods (Basel, Switzerland) · 2025Article
- Thriving in Adversity: Yeasts in the Agave Fermentation Environment.Yeast (Chichester, England) · 2025Review
- CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3.World journal of microbiology & biotechnology · 2024Article
- Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil.Scientific reports · 2023Article
- Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Asparagaceae family is endemic from America, being the Agave genus the most important. The Agave species possess economic relevance and are use as raw material to produce several distilled alcoholic beverages, as bacanora, tequila, and mezcal. The fermentation process has been carry out either spontaneously or by adding a selected yeast strain. The latter is generally responsible for the production of ethanol and volatile compounds. This study comprised five Agave species (A. angustifolia, A. cupreata, A. durangensis, A. salmiana, and A. tequilana) and eight endogenous yeast strains: five of them were non-Saccharomyces (Torulaspora delbrueckii, Zygosaccharomyces bisporus, Candida ethanolica, and two Kluyveromyces marxianus) and three Saccharomyces cerevisiae strains. The results showed that the S. cerevisiae strains were not able to grow on A. durangensis and A. salmiana juices. The Kluyveromyces marxianus strains grew and fermented all the agave juices and displayed high ethanol production (48-52 g L
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