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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| 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 |