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Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium

Segura-García, Luis E., Taillandier, Patricia, Brandam, Cedric, Gschaedler, Anne
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.1 pp. 284-291
Kluyveromyces marxianus, Pichia kluyveri, Saccharomyces cerevisiae, bacteria, ethanol, fermentation, immobilized cells, juices, odors, volatile compounds, yeasts
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. The values found are compared with those of the same attributes of a Saccharomyces cerevisiae (AR5) isolated from tequila fermentation. The fermentations were performed in two different media, agave juice (JA) and a semi-synthetic medium (M11). The study also compared free and immobilized yeast fermentations in the JA medium in order to evaluate the potential benefits of immobilization on the yeast behaviour. This study demonstrated the potential of non-Saccharomyces yeasts, which fermented the agave juice in the same manner as S. cerevisiae but with higher ester production. Furthermore, K. marxianus produced more higher alcohols than S. cerevisiae. This could lead to tequila with different aroma profiles. Results were different in the synthetic medium, thus showing sensitivity to the composition of the medium. No significant differences between yeast fermentations with free and immobilized cells were detected, except for ethanol yield.