Abstract
Within the process of continuous improvement across all industries and to be at the forefront and more being familiar with all import and export opportunities that exist today, microbiology in the alcohol industry generates great potential for control losses raw material, optimization of time, understanding of the whole cycle for the production of alcohol in last and taking into account the variables we have a better final product quality. That’s why in this article we will focus on techniques to help get more out of the yeast in the fermentation process, allowing engineers to managers, better understand the behavior of its raw material, which will give the ease of finding appropriate treatment and management to improve the viability of all its acyclic and prevent or reduce pollution, who is ultimately reduces the efficiency of the raw material for the case of yeast.