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

World Journal of Microbiology and Biotechnology volume 29, pages 875–881 (2013)Cite this article

Abstract

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 industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts.

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Acknowledgments

The authors would like to thank the tequila company: La Madrileña S.A. de C.V. for its support. We would also like to thank John Dye and Matt Pickler of Peace Corps México for revising the language of the manuscript.

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  1. Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico

    L. Amaya-Delgado, E. J. Herrera-López, Javier Arrizon, M. Arellano-Plaza & A. Gschaedler

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  1. L. Amaya-Delgado
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  2. E. J. Herrera-López
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  3. Javier Arrizon
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  4. M. Arellano-Plaza
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  5. A. Gschaedler
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Correspondence to A. Gschaedler.

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Amaya-Delgado, L., Herrera-López, E.J., Arrizon, J. et al. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World J Microbiol Biotechnol 29, 875–881 (2013). https://doi.org/10.1007/s11274-012-1242-8

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  • DOI: https://doi.org/10.1007/s11274-012-1242-8

Keywords

  • Non-Saccharomyces
  • Saccharomyces cerevisiae
  • Tequila
  • Kluyveromyces marxianus
  • Pichia kluyveri