Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and there...

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Detalles Bibliográficos
Autores principales: Nolasco-Cancino, Hipócrates, Santiago-Urbina, Jorge A., Wacher, Carmen, Ruíz-Terán, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6291486/
https://www.ncbi.nlm.nih.gov/pubmed/30574125
http://dx.doi.org/10.3389/fmicb.2018.02900

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6291486/
https://www.ncbi.nlm.nih.gov/pubmed/30574125
http://dx.doi.org/10.3389/fmicb.2018.02900

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