T. E. Abraham and G. D. Surender, Horizontal rotator bioreactor: effect of rotation and bed characteristics on ethanol fermentation with immobilized yeast cells, Journal of Fermentation and Bioengineering, vol.75, pp.322-324, 1993.

L. Amaya-delgado, E. J. Herrera-lopez, J. Arrizon, M. Arellano-plaza, and A. Gschaedler, Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation, World Journal of Microbiology and Biotechnology, vol.29, pp.875-881, 2013.

M. Arellano, A. Gschaedler, and M. Alcazar, Major volatile compounds analysis produced from mezcal fermentation using gas chromatography equipped headspace (GC-HS), 2011.

J. Arrizon and A. Gschaedler, Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration, Journal of Applied Microbiology, vol.102, pp.1123-1131, 2007.

N. K. Babu, B. Satyanarayana, K. Balakrichnan, T. R. Rao, and G. S. Rao, Study of sugarcane pieces as yeast supports for ethanol production from sugarcane juice and molasses using newly isolated yeast from toddy sap. Mycobiology, 40, 35e41, Journal of the Institute of Brewing, vol.114, pp.3-13, 2008.

J. H. Brown, The formol titration of bacteriological media, Journal of Bacteriology, vol.8, pp.245-267, 1922.

F. M. Carrau, K. Medina, L. Farina, E. Boido, P. A. Henschke et al., Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains, Critical Reviews in Biotechnology, vol.8, pp.123-133, 1995.

M. Ciani and G. Picciotti, The growth kinetics and fermentation behavior of some non-Saccharomyces yeasts associated with wine-making, Biotechnology Letters, vol.17, pp.1247-1250, 1995.

Z. Ciesarov-a, Z. D?-om-eny, D. Smogrovicov-a, J. Sturdík, and E. , Comparison of ethanol tolerance of free and immobilized Saccharomyces uvarum yeasts, Folia Microbiologica, pp.55-58, 1998.

A. Converti, M. Casagrande, M. De-giovanni, M. Rovatti, and M. Borghi, Evaluation of glucose diffusion coefficient though cell layers for the kinetic study of an immobilized cell bioreactor, Chemical Engineering Science, vol.51, pp.1023-1026, 1996.

D. M. Diaz-monta~-no, M. L. Estarr-on-espinosa, M. Strehaiano, and P. , Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice, Enzyme and Microbial Technology, vol.42, pp.608-616, 2008.

D. M. Diaz-monta~-no, E. Favela-torres, and J. Ordova, Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract, Journal of the Science of Food and Agriculture, vol.90, pp.321-328, 2010.

H. B. Escalona-buendía, S. J. Villanueva-rodríguez, J. E. Ramírez, R. M. Herrera, . Martín-del-campo et al., Calidad del Tequila como producto terminado, Ciencia y Tecnología del Tequila Avances y perspectivas, pp.172-252, 2004.

G. H. Fleet and G. M. Heard, Yeast: growth during fermentation, Wine Microbiology and Biotechnology (pp. 27e57), 1993.

M. A. Lachance, Yeast communities in a natural tequila fermentation, Antonie van Leeuwenhoek, vol.68, pp.151-160, 1995.

P. Lappe-oliveras, R. Moreno-terrazas, J. Arriz-on-gavi~-no, T. Herrera-suarez, A. García-mendoza et al., Yeasts associated with the production of Mexican alcoholic non distilled and distilled Agave beverages, FEMS Yeast Research, vol.8, pp.1037-1052, 2008.

L. Opez-alvarez, A. Díaz-p-erez, A. L. Sosa-aguirre, C. Macías-rodríguez, L. Campos-garcía et al., Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production, Journal of Bioscience and Bioengineering, vol.113, pp.614-618, 2012.

A. Mallouchos, M. Komaitis, A. Koutinas, and M. Kanellaki, Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products, Food Chemistry, vol.80, pp.109-113, 2003.
DOI : 10.1016/s0308-8146(02)00247-9

M. E. Mamede, H. M. Cardello, and G. M. Pastore, Evaluation of an aroma similar to that of sparkling wine: sensory and gas chromatography analyses of fermented grape musts, Food Chemistry, pp.63-68, 2005.

I. Mariam, K. Manzoor, S. Ali, and I. U. Haq, Enhanced production on ethanol from free and immobilized Saccharomyces cerevisiae under stationary culture, Pakistan Journal of Botany, pp.821-833, 2009.

G. L. Miller, Use of Dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry, pp.426-428, 1959.

N. Moreira, F. Mendes, T. Hogg, and I. Vasconcelos, Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts, International Journal of Food Microbiology, vol.103, pp.285-294, 2005.
DOI : 10.1016/j.ijfoodmicro.2004.12.029

URL : http://repositorio.ucp.pt/bitstream/10400.14/3372/3/Alcohols%2c%20esters%20and%20heavy%20sulphur.PDF

S. Norton, K. Watsin, and T. , Ethanol tolerance of immobilized brewers'yeast cells, Applied Microbiology and Biotechnology, vol.43, pp.18-24, 1995.
DOI : 10.1007/bf00170616

E. J. Pires, J. A. Teixeira, T. Br-anyik, and A. A. Vicente, Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast, Applied Microbiology and Biotechnology, vol.98, 2014.

, Principal components plot of the volatile compounds produced and correlated with each yeast strain studied, CAR5 (Saccharomyces cerevisiae)

, DU3 (Kluyveromyces marxianus),-GRO3 (Pichia kluyveri)

P. Romano, C. Fiore, M. Paraggio, M. Caruso, and A. Capece, Function of yeast species and strains in wine flavor, International Journal of Food Microbiology, vol.86, pp.169-180, 2003.

M. Sadoudi, R. Tourdot-mar-echal, S. Rousseaux, D. Steyer, J. J. Gallardo-chac-on et al., Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of nonSaccharomyces and Saccharomyces yeast, Food Microbiology, vol.32, pp.1-11, 2012.
URL : https://hal.archives-ouvertes.fr/hal-00782673

S. M. Saerens, F. Delvaux, K. J. Verstrepen, P. Van-dijck, J. M. Thevelein et al., Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation, Applied and Environmental Microbiology, vol.74, pp.454-461, 2008.

S. , NOM-006-SCFI-2012. Bebidas Alcoh olicaseTequila, Especificaciones. Mexico: Norma Oficial Mexicana Diario Oficial 6 de Enero, 2012.

T. Shiotani and T. &-yaman-e, A horizontal packed-bead bioreactor to reduce CO2 gas holdup in the continuous production of ethanol by immobilized yeast cells, Compte-rendus des Travaux du Lab de Carlsberg, vol.13, 1907.

P. J. Verbelen, . De, D. P. Schutter, F. Delvaux, K. J. Verstrepen et al., Immobilized yeast cell systems for continuous fermentation applications, Biotechnology Letters, vol.28, pp.1515-1525, 2006.

K. J. Verstrepen, G. Derdelinckx, J. P. Dufour, J. Winderickx, J. M. Thevelein et al., Flavor-active ester: adding fruitness to beer, Journal of Bioscience and Bioengineering, vol.96, pp.110-118, 2003.

F. Viana, P. Taillandier, S. Vall-es, P. Strehaiano, and P. Manzanares, 2-phenylethyl acetate formation by immobilized cells of Hanseniaspora vineae in sequential mixed fermentations, American Journal of Enology and Viticulture, vol.62, pp.311-318, 2000.

R. Willaert and V. A. Nedovic, Primary beer fermentation by immobilized yeast e a review on flavor formation and control strategies, Journal of Chemical Technology and Biotechnology, vol.81, pp.1353-1367, 2006.

J. Zhao and L. Xia, Ethanol production from corn stover hemicellulosic hydrolysate using immobilized recombinant yeast cells, Biochemical Engineering Journal, vol.49, pp.28-32, 2010.
DOI : 10.1016/j.bej.2009.11.007