## 1 Introduction  
The age fermentation process varies depending on the geographical area where 25 the mezcal is made [1], by different production methods, and by diverse yeast populations in the fermentations. [PERSON] et al. [2] analyzed the diversity of yeasts from different geographical areas of Mexico, concluding that yeast diversity is maintained throughout fermentation. Still, some taxa change their abundance over time. This agrees with previous reports on the possibility of finding different species of non-_Saccharomyces_ yeasts in low proportions at the end of agarose fermentation, such as _Kluyveromyces marzianus_, _Torulaspora delbrueckii_, _Candidia diversa_, _Pichia huyeri_, and _Zygosaccharomyces ballii_[3, 4, 5].  
_Torulaspora delbrueckii_'s impact on fermented product quality has been widely studied [6]. It has also been observed that the interaction between _T. delbrueckii_ and _Saccharomyces cerevisiae_ increases the content of aromatic compounds and reduces acetic acid concentration [7], thus enhancing the quality of the fermented products. This interaction also decreases the production of higher alcohols and fatty acids [8]. On the other hand, _Z. ballii_ is a yeast known for its resistance to ethanol and low pH, which is why it has been considered a spoilage yeast [9].  
The diversity of yeast during fermentation causes the fermented product to have unique sensory qualities. Therefore, it is vital to understand how the yeast community works and how they interact with each other. The interaction between yeasts has been observed to affect the volatile composition of different beverages, such as wines [10] and cider [11]. However, it is expected to observe that non-_Saccharomyces_ yeast populations decline in the first days of fermentation [12].  
The dominance of _S. cerevisiae_ over non-_Saccharomyces_ yeasts has been observed, regardless of the amount of inoculum used [13]. However, interactions between yeasts can affect their dominance during fermentation [14]. In turn, the dominance of one species over another is closely related to the consumption of nutrients as well as the production of compounds with antimicrobial effects, such as killer toxins, short-chain fatty acids, antimicrobial peptides, and even ethanol itself [14; 15; 16].  
On the other hand, nutrient limitation during fermentation can affect interactions between yeasts. It has been widely studied under nitrogen limitation, particularly in stuck fermentation [17; 18; 19; 20; 21]. It has been observed that nitrogen supplementation is not sufficient to avoid stuck fermentation [22; 23]. However, it has been observed that the addition of vitamins and trace elements can affect reactivating stuck fermentation and the dominance of the yeasts involved [23; 24; 25].  
Considering that little is known about how the native yeasts from the alcoholic fermentation of agave juice interact with each other, this work used yeasts isolated from this origin to investigate the survival of non-_Saccharomyces_ yeasts co-cultured with _Saccharomyces cerevisiae_ in media of different nutritional qualities. Likewise, we evaluated the effect of changes in yeast populations on the production of minor volatile compounds.