Importancia de las levaduras no-Saccharomyces durante

espanolDurante la fermentacion de bebidas alcoholicas intervienen principalmente levaduras del genero Saccharomyces. Sin embargo, existen otros generos de levaduras que tambien participan en los procesos fermentativos, y rara vez son tomados en cuenta, estas son las levaduras denominadas no-Saccharomyces, entre las que destacan: Kloeckera apiculata, Hanseniaspora uvarum, Rhodotorula glutinis, Rhodotorula mucilaginosa, entre otras; las cuales mediante la produccion de congenericos, enzimas y proteinas pueden enriquecer organoleptica y nutricionalmente las bebidas alcoholicas, lo que ayudaria a satisfacer el paladar de los consumidores mas exigentes. EnglishSaccharomyces are the main yeasts involved during alcoholic beverages fermentation. However, there are other yeasts known as non-Saccharomyces, which also participate during the fermentation, but they are rarely considered as active participants in these processes. The most important non-Saccharomyces yeasts are Kloeckera apiculata, Hanseniaspora uvarum, Rhodotorula glutini, Rhodotorula mucilaginhosa among others. Non-Saccharomyces yeasts may enrich organoleptic and nutritionally alcoholic beverages through production of congeneric metabolites, enzymes and proteins, which could increase the acceptance level of the most demanding consumers.