Aislamiento y eficiencia de levaduras nativas de tinas fermentadoras para maguey (Agave cupreata Trel. & Berger)

Objective. Isolate and characterize the synergism of native microorganisms in maguey(Agave cupreata Trel. a Berger) fermentation vats to distill mezcal.Materials and methods: were scraped from the vat where the ground and formulatedAgave is fermented to generate the fermentation and obtain mezcal, they wereprocessed in selective media and a sieve was carried out first and then the sugarconversion efficiency.Results: two yeasts were conveniently found, which showed promising indicators for theconversion of sugars to alcohol, they were called ca strain one and the union of the twochosen, additionally they were subjected to the evaluation of parameters such as celldry 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, pendingthe efficiency in agave sugars and the concentration gradient.Conclusions: the consortium in comparison of an isolated strain produced a greaterquantity of alcohol regarding its growth in the medium after 32 h of fermentation at aconstant temperature of 37 °C and 160 rpm.