Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora

Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim this study was characterize select native yeast involved in process fermentation. An initial pre-selection based upon phenotypic 580 strains done, then fermentation agave juice, some which satisfy desirable. Saccharomyces cerevisiae yeasts at end 8.27 ± 0.24 g/L biomass, 25.51 1.19 ethanol, volumetric productivity ethanol 1.76±0.17 g/L/h. While for three non-Saccharomyces parameters were 3.86 1.14 g/L, 15.56± 1.68 0.484±0.06 g/L/h respectively. In mixed culture S. cerevisiae, all remained end, but one them predominates yeasts, Torulaspora delbrueckii predominant yeast, according PFGE results. results showed that are adapted juice used production these would contribute improve yields Bacanora.