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27 septiembre-diciembre 2024 Frontera Biotecnol%u00f3gica | N%u00b0 29La producci%u00f3n de mezcal en Oaxaca es mayormente artesanal, la fermentaci%u00f3n se produce de forma espont%u00e1nea, sin necesidad de un inoculo iniciador; y por una gran diversidad de levaduras y bacterias, provenientes del ambiente que rodea a la f%u00e1brica de producci%u00f3n, conocida com%u00fanmente en Oaxaca como %u201cpalenque%u201d. En este estudio, se colectaron muestras de mosto durante la etapa de fermentaci%u00f3n en San Pedro Teozacoalco, Nochixtl%u00e1n Oaxaca; a las cuales se les midi%u00f3 el pH, la temperatura y los s%u00f3lidos solubles disueltos. En el laboratorio, se aislaron y purificaron levaduras, bacterias %u00e1cido-l%u00e1cticas (BAL) y bacterias %u00e1cido-ac%u00e9ticas (BAA) en medios selectivos. Las cepas obtenidas, se sometieron a caracterizaci%u00f3n morfol%u00f3gica colonial y microsc%u00f3pica, y a la identificaci%u00f3n fenot%u00edpica mediante pruebas bioqu%u00edmicas. De lo anterior, se determinaron tres g%u00e9neros de levaduras: Candida, Saccharomyces ySchizosaccharomyces; cuatro g%u00e9neros de bacterias %u00e1cido-l%u00e1cticas: Lactobacillus, Streptococcus, Leuconostoc y Weissella; y cinco g%u00e9neros de bacterias %u00e1cido-ac%u00e9ticas: Acetobacter, Acidomonas, Asaia, Gluconacetobacter y Gluconobacter.Palabras calve: mezcal, fermentaci%u00f3n, levaduras, BAA/BAL.The production of mezcal in Oaxaca is mostly artisanal, fermentation occurs spontaneously, without the need for an initiating inoculum; and by a great diversity of yeasts and bacteria, coming from the environment surrounding the production factory, commonly known in Oaxaca as \study, must samples were collected during the fermentation stage in San Pedro Teozacoalco, Nochixtl%u00e1n Oaxaca; which were measured pH, temperature and dissolved soluble solids. In the laboratory, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were isolated and purified in selective media. The strains obtained were subjected to colonial and microscopic morphological characterization, and phenotypic identification by biochemical tests. From the above, three genera of yeasts were determined: Candida, Saccharomyces and Schizosaccharomyces; four genera of lactic acid bacteria: Lactobacillus, Streptococcus, Leuconostoc and Weissella; and five genera of acetic acid bacteria: Acetobacter, Acidomonas, Asaia, Gluconobacter and Gluconacetobacter.Key words: mezcal, fermentation, yeasts, LAB/AAB.RESUMEN ABSTRACTISSN: 2448-8461