Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae at industrial tequila fermentation

"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 industrial level with these yeasts. Therefore, in this work, Agave tequilana juice was fermented at an ndustrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus)"