We performed an analysis of the yeast present in spontaneous fermentation musts of Mezcal from Michoacán Response Surface Methodology.

We isolated the yeast and characterized it molecularly by RFLP (Restriction Fragment Length Polymorphisms).

Experimental design was based on the Response Surface Methodology (MSR) used to design a suitable culture medium for the production of ethanol.

Selected variables and levels of operation were used to formulate a Box-Behnken design flask level to optimize culture media and then adjust the experimental results to second order mathematical models.

This technique lead to an improvement in the production of Mezcal simultaneously analyzing different variables involved in the alcoholic fermentation and establishing the influence of each on the amount of ethanol produced.