Fermentation of Agave americana L. sap produced in Cayambe – Ecuador

Fermentation of agave sap, also known as exudate, has become an ancestral practice throughout Ecuadorian Andean. In Cayambe, located in this region, grows Agave americana L., which is recollected, and its sap fermented. The agave-based fermented beverage, locally named "tzawar mishki", exhibits variable features, mainly ethanol concentration. work, fermentation conditions were studied to enhance yield. Two thermal treatments for raw exudate evaluated, pasteurization at boiling point 30 minutes sterilization 121°C 15 minutes; temperature, 30°C room (around 18°C); two yeast strains. Thermal pretreatments have a positive impact on reducing sugars sucrose the first case, increase 76 % been reported, while concentration quadrupled doubled pasteurized sterilized samples, respectively. highest (63,31 g/L) best yield (66,21 %) accomplished through 96 hours 30°C. Negligible differences evidenced other volatile compounds content between strains evaluated. Keywords: ethanol, fermentation, fermentable sugars,