Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

BACKGROUND: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different man...

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Detalles Bibliográficos
Autores principales: Ojeda-Linares, César I., Vallejo, Mariana, Lappe-Oliveras, Patricia, Casas, Alejandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6954596/
https://www.ncbi.nlm.nih.gov/pubmed/31924218
http://dx.doi.org/10.1186/s13002-019-0351-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6954596/
https://www.ncbi.nlm.nih.gov/pubmed/31924218
http://dx.doi.org/10.1186/s13002-019-0351-y

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