High-Throughput sequencing ITS region: Yeast community composition during fermentation of tequila vinasses

In Mexico, the tequila industry is a major producer of wastewater in the state of Jalisco. Tequila vinasses (TV) are a tequila production by-product that is produced during the distillation of agave. TV are difficult to treat due their high organic content, elevated nutrient levels, acidic pH, and high discharge temperature. TV are frequently released into waterbodies or soil without any prior treatment, leading to the degradation of soil and water sources. To reduce the environmental impact of the tequila industry, cost-effective TV revalorization approaches must be developed. Therefore, the goal of the present work was to understand community dynamics within yeast communities during the TV fermentation process in order to evaluate the revalorization potential of TV for use as animal feed.