Isolation and efficiency of native yeasts from fermentation vats for maguey (Agave cupreata Trel. & Berger).

Abstract

Objective. Isolate and characterize the synergism of native microorganisms in maguey
(Agave cupreata Trel. & Berger) fermentation vats to distill mezcal.
Materials and methods: were scraped from the vat where the ground and formulated
Agave is fermented to generate the fermentation and obtain mezcal, they were
processed in selective media and a sieve was carried out first and then the sugar
conversion efficiency.
Results: two yeasts were conveniently found, which showed promising indicators for the
conversion of sugars to alcohol, they were called ca strain one and the union of the two
chosen, additionally they were subjected to the evaluation of parameters such as cell
dry weight, amount of ethanol produced (10.33 ±0.57 (c) and 12.57 ±0.57 (m)
respectively and the determination of total reducing sugars (starting from 500 mg L -1 ).
Limitations of the study / implications: it was subjected to an in vitro work, pending
the efficiency in agave sugars and the concentration gradient.
Conclusions: the consortium in comparison of an isolated strain produced a greater
quantity of alcohol regarding its growth in the medium after 32 h of fermentation at a
constant temperature of 37 °C and 160 rpm.