Javier Arrizon, M
Revista y/o libro:
WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
"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)"