TY  - BOOK
AU  - Arrizon,J.
AU  - Gschaedler,A.
TI  - Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process
KW  - SACCHAROMYCES CEREVISIAE
KW  - FERMENTATION EFFICIENCY
KW  - NITROGEN SOURCE
KW  - TEQUILA
N2  - 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
UR  - https://drive.google.com/file/d/1qvsC551JyKF4JEdOB6MXW02XrTrJcwpJ/view?usp=drivesdk
ER  -