| yeast communities in a natural tequila fermentation. | fresh and cooked agave, drosophila spp., processing equipment, agave molasses, agave extract, and fermenting must at a traditional tequila distillery (herradura, amatitan, jalisco, méxico) were studied to gain insight on the origin of yeasts involved in a natural tequila fermentations. five yeast communities were identified. (1) fresh agave contained a diverse mycobiota dominated by clavispora lusitaniae and an endemic species, metschnikowia agaveae. (2) drosophila spp. from around or inside the ... | 1995 | 8546452 |