Guanajuato, Gto., July 10, 2019.- 6 years ago, researchers from the University of Guanajuato (UG), together with private investors, created the company: Industrializadora de Levaduras Mexicanas (INLEMEX S.A. de C.V.), dedicated to the production of yeasts used in the production of tequila, where Dr. Juan Carlos Torres Guzmán, research-professor at UG, is director of the research.

Dr. Torres Guzmán is one of the scientists responsible for the Laboratory of Molecular Genetics of Fungi, Department of Biology of the Division of Natural and Exact Sciences of the University of Guanajuato (UG); one of his research lines is the work with yeasts that are used for the production of tequila, developing projects of linking with tequila companies of Guanajuato and Jalisco, in addition to working with a mezcal company of Oaxaca.

Yeasts are single-celled microorganisms capable of alcoholic fermentation, where the sugars present in agave juice are transformed into ethanol and carbon dioxide.

Fermentation with yeast is a process widely used in the industry because it allows (for example) the transformation of grape juice into wine, barley into beer and starch for bread making.

In this regard, Dr. Torres Guzmán mentioned that "in our laboratory we work mainly with two lines of research that are focused on basic science topics, but with short-term application; in one of the research lines we work with yeasts that are used for the production of tequila, and in this sense we have projects of linking with some companies in the region, and with other companies also dedicated to the fermentation industry".

"In 2013 we started a kind of joint venture between private equity and the University of Guanajuato, applying the research that we do in the design and commissioning of an active dry yeast production plant. With these actions, what we do in the lab, has an immediate application with high potential to generate value-added products," he added.

The project has been joined by undergraduate and graduate students, whose research has increased the yields and quality of tequila from the yeasts produced by the company. The business project arose by seeking well-characterized yeasts with high fermenting efficiency (which produce more alcohol), without losing the aromatic characteristics of the product.

It is a technology-based company of which the University of Guanajuato is a partner to produce yeasts with specific characteristics demanded by the food and tequila industry; the creation of this plant is a model of creating companies with high potential.

Today, public universities must diversify their funding sources where the generation of technology-based companies is a viable option that also fosters innovation by bringing the results of science to industry.

It is important to mention that the plant of the company Industrializadora de Levaduras Mexicanas (INLEMEX S.A. de C.V.) is in the city of La Piedad Michoacán.

Photo gallery