Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.
作者： L. Amaya-Delgado , E. J. Herrera-López , Javier Arrizon , M. Arellano-Plaza , A. Gschaedler
DOI: 10.1007/S11274-012-1242-8
关键词:
摘要: Traditionally, industrial tequila production has used spontaneous fermentation or Saccharomyces cerevisiae yeast strains. Despite the potential of non-Saccharomyces strains for alcoholic fermentation, few studies have been performed at level with these yeasts. Therefore, in this work, Agave tequilana juice was fermented an using two yeasts (Pichia kluyveri and Kluyveromyces marxianus) efficiency higher than 85 %. Pichia (GRO3) more efficient alcohol ethyl lactate S. (AR5), while marxianus (GRO6) produced isobutanol ethyl-acetate (AR5). The volatile compounds end compared standard regulation. All were within allowed range except methanol, which (AR5) K. (GRO6). variations methanol may caused by tests, since compound is not synthesized
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