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Yeast communities in a natural tequila fermentation

M A Lachance1

  • 1Department of Plant Sciences, University of Western Ontario, London, Canada.

Antonie Van Leeuwenhoek
|August 1, 1995
PubMed
Summary

The tequila distillery's processing equipment and must holding tanks are the primary sources of yeast inoculum for natural tequila fermentation. Fruit flies (Drosophila spp.) act as internal vectors, but yeasts on agave are distinct from surrounding vegetation.

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Area of Science:

  • Microbiology
  • Fermentation Science
  • Food Science

Background:

  • Natural fermentation is crucial for tequila production.
  • Understanding yeast origins is key to controlling fermentation consistency and quality.

Purpose of the Study:

  • To identify the sources of yeast inoculum in traditional tequila fermentation.
  • To characterize yeast communities associated with agave, insects, and distillery equipment.

Main Methods:

  • Yeast community analysis of fresh and cooked agave, Drosophila spp., molasses, agave extract, and fermenting must.
  • Biotype differentiation based on morphology and physiology.

Main Results:

  • Five distinct yeast communities were identified across different sources.
  • Processing equipment and must tanks were major inoculum sources; Drosophila spp. acted as vectors.
  • Cooked agave and extract contained Saccharomyces cerevisiae; fermenting must shifted towards S. cerevisiae and other species.

Conclusions:

  • Distillery equipment, not surrounding vegetation, is the primary source of fermentative yeasts.
  • Drosophila spp. play a role in yeast dissemination within the distillery.
  • Yeast community structure is shaped by the fermentation process, favoring specific species over time.

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