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

Abstract

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