Dominance of non-<i>Saccharomyces</i> yeasts in artisanal mezcal fermentations.

ABSTRACT: Mezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour, thanks to the richness of compounds incorporated within the spirit, which vary according to the agave species used, the microbial population present and the processes involved in its manufacture. This variety reflects the richness of local traditions and the craftsmanship behind its production. The main objective of the present work was to explore parameters that could impact fungal and bacterial diversity. The microbiome of bacteria and yeasts present in fermen

SUBMITTER: Quezada R 

PROVIDER: S-EPMC12551765 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature