Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production-Reference-Cited by-同舟云学术

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Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production

Published:2019-03-02 Issue:2 Volume:50 Page:379-388
ISSN:1517-8382
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Braz J Microbiol

Author:

Alcazar-Valle M.,Gschaedler A.,Gutierrez-Pulido H.,Arana-Sanchez A.,Arellano-Plaza M.

Publisher

Springer Science and Business Media LLC

Subject

Microbiology,Computer Networks and Communications,Hardware and Architecture,Software

Link

http://link.springer.com/content/pdf/10.1007/s42770-019-00049-7.pdf

Reference39 articles.

1. Good-Avila SV, Souza V, Gaut BS, Eguiarte LE (2006) Timing and rate of speciation in Agave (Agavaceae). Proc Natl Acad Sci 103(24):9124–9129. https://doi.org/10.1073/pnas.0603312103

2. Orozco-Cortes A, Alvarez-Manilla G, Sanchez-Gutierrez G, Rutiaga-Quinones O, Miranda-Lopez J, Soto-Cruz N (2015) Characterization of fructans from Agave durangensis. African J Plant Sci 9(9):360–367. https://doi.org/10.5897/AJPS2013.1007

3. Colunga-GarcíaMarín P, Zizumbo-Villarreal D (2007) Tequila and other Agave spirits from west-central Mexico: current germplasm diversity, conservation and origin. Biodivers Conserv 16(6):1653–1667. https://doi.org/10.1007/s10531-006-9031-z

4. Ávila-Fernández Á, Galicia-Lagunas N, Rodríguez-Alegría ME, Olvera C, López-Munguía A (2011) Production of functional oligosaccharides through limited acid hydrolysis of agave fructans. Food Chem 129(2):380–386. https://doi.org/10.1016/j.foodchem.2011.04.088

5. Lopez MG, Mancilla-Margalli NA, Mendoza-Diaz G (2003) Molecular structures of fructans from Agave tequilana Weber var. azul. J Agric Food Chem 51(27):7835–7840. https://doi.org/10.1021/jf030383v

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