The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae
Yeast-yeast interactions have been studied mainly using wine yeasts.However, studies are rare for native yeasts from agave juice fermentation.Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-Saccharomyces yeasts co-cultivated with Saccharomyces cerevisiae in bempresas.com media of diff