**Author details**

Beatriz García-Béjar\*, Pilar Fernández-Pacheco, Ana Briones and María Arévalo-Villena Food Science and Technology, University of Castilla La Mancha, Ciudad Real, Spain

\*Address all correspondence to: beatriz.gbermejo@uclm.es

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**181**

*Yeast from Distillery Plants: A New Approach DOI: http://dx.doi.org/10.5772/intechopen.86291*

> fermentations during the production of Brazilian sugar-cane Aguardiente. World Journal of Microbiology and Biotechnology. 1997;**13**:241-243. DOI:

10.1023/A:1018558302062

1998;**29**:104-108

1364.2008. 00428.x

s10482-007-9194-y

10.1890/05-2026

[8] Pataro C, Santos A, Correa SR, Morais PB, Linardi VR, Rosa CA. Physiological characterization of yeasts isolated from artisanal fermentation in an Aguardiente distillery. Revista de Microbiologia.

[9] Basso LC, De Amorim HV, De Oliveira AJ. Yeast selection for fuel ethanol production in Brazil. FEMS Yeast Research. 2008;**8**: 1155-1163. DOI: 10.1111/j.1567-

[10] Vianna CR, Silva CLC, Neves MJ, Rosa CA. *Saccharomyces cerevisiae* strains from traditional fermentations of Brazilian Cachaca: Trehalose metabolism, heat and ethanol

resistance. Antonie Van Leeuwenhoek.

2008;**93**:205-217. DOI: 10.1007/

[11] Woody ST, Ives AR, Nordheim EV, Andrews JH. Dispersal, density dependence, and population dynamics of a fungal microbe on leaf surfaces. Ecology. 2007;**88**:1513-1524. DOI:

[12] Barrajón N, Arévalo-Villena M, Rodríguez-Aragón LJ, Briones A. Ecological study of wine yeast in inoculated vats from La Mancha region. Food Control. 2009;**20**:778-783. DOI: 10.1016/j.foodcont.2008.10.002

[13] Ortíz M, Barrajón N, Alves-Baffi M, Arévalo Villena M, Briones A. Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts. LWT- Food Science and Technology. 2013;**50**: 371-377. DOI: 10.1016/j.lwt.2012.09.019

[2] Lachance MA. Yeast communities in a natural tequila fermentation. Antonie Van Leeuwenhoek. 1995;**68**:151-160.

[3] Gutierrez-Coronado ML, Acedo-Felix E, Valenzuela-Quintanar AI. Bacanora industry and its process of production. Ciencia y Tecnologia Alimentaria. 2007;**5**:394-404. DOI: 10.1080/11358120709487718

[4] Lappe-Oliveras P, Moreno-Terrazas R, Arrizon-Gavino J, Herrera-Suarez T, García-Mendoza A, Gschaedler-Mathis A. Yeasts associated with the production of Mexican alcoholic non-distilled and distilled agave beverages. FEMS Yeast Research. 2008;**8**:1037-1052. DOI: 10.1111/j.1567-1364.2008.00430. x

[5] Amaya-Delgado L, Herrera-Lopez EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. Performance evaluation of *Pichia kluyveri*, *Kluyveromyces marxianus* and *Saccharomyces cerevisiae* in industrial tequila fermentation. World Journal of Microbiology and Biotechnology. 2013;**29**:875-881. DOI: 10.1007/

[6] Fernandez T, Marcet M, Olivera W, Martin C. Isolation and evaluation of Thermotolerant strains of *Saccharomyces cerevisiae* for Aguardiente and rum production. Ciencia y Tecnologia Alimentaria. 2008;**6**:64-70. DOI: 10.1080/11358120809487629

[7] Morais PB, Rosa CA, Linardi VR, Pataro C, Maia ABRA. Characterisation and succession of yeast populations associated with spontaneous

s11274-012-1242-8

DOI: 10.1007/BF00873100

[1] Feire-Bruno SN. Distillation of Brazilian sugar cane spirits (Cachaças). In: Zereshiki S, editor. Distillation: Advances from Modelling to Applications. 1st ed. Croatia: InTech Open; 2012. pp. 159-182. DOI:

10.5772/36718

**References**

*Yeast from Distillery Plants: A New Approach DOI: http://dx.doi.org/10.5772/intechopen.86291*
