Autores:
Segura-García, L.
Taillandier, P.
Brandam, C.
Gschaedler, A.
Revista y/o libro:
LWT - Food Science and Technology
Volumen:
60
Año:
2015
Sinopsis:
Various consortia of yeasts and bacteria involved in the natural fermentation process of tequila have been identified, particularly non-Saccharomyces yeasts. This study evaluates the fermentative capacity of two non-Saccharomyces yeasts (isolated from traditional mezcal fermentation): Kluyveromyces marxianus (DU3) and Pichia kluyveri (GRO3), and assesses their production of volatile compounds.