Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process
Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process
- Canadian Journal of MicroBiology, 48(11), p.965-970, 2002 .
In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L-1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety)during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90
SACCHAROMYCES CEREVISIAE
FERMENTATION EFFICIENCY
NITROGEN SOURCE
TEQUILA.
In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L-1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety)during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90
SACCHAROMYCES CEREVISIAE
FERMENTATION EFFICIENCY
NITROGEN SOURCE
TEQUILA.