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首页> 外文期刊>World Journal of Microbiology & Biotechnology >Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation
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Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

机译：克鲁维酵母，马克斯克鲁维酵母和酿酒酵母在工业龙舌兰酒发酵中的性能评估

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摘要

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 industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts.
机译：传统上，龙舌兰酒的工业生产使用的是自发发酵或酿酒酵母酵母菌株。尽管非酿酒酵母菌株具有进行酒精发酵的潜力，但在工业水平上对这些酵母的研究很少。因此，在这项工作中，龙舌兰龙舌兰汁在工业水平上使用两种非发酵酵母（毕赤酵母和马克斯克鲁维酵母）发酵，发酵效率高于85％。毕赤酵母（GRO3）比酿酒酵母（AR5）更有效地生产酒精和乳酸乙酯，而马克斯克鲁维酵母（GRO6）比酿酒酵母（AR5）产生更多的异丁醇和乙酸乙酯。将发酵结束时的挥发性化合物水平与龙舌兰酒标准法规进行了比较。除甲醇外，所有挥发性化合物均在允许范围内，甲醇对酿酒酵母（AR5）和马克斯克鲁维酵母（GRO6）更高。甲醇中的变化可能是由用于测试的龙舌兰龙舌兰引起的，因为该化合物不是由这些酵母合成的。

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