Yeast communities associated with artisanal mezcal fermentations from Agave salmiana-Reference-Cited by-同舟云学术

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

Published:2011-06-17 Issue:4 Volume:100 Page:497-506
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Verdugo Valdez A.,Segura Garcia L.,Kirchmayr M.,Ramírez Rodríguez P.,González Esquinca A.,Coria R.,Gschaedler Mathis A.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s10482-011-9605-y.pdf

Reference55 articles.

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3. Arrizon JP, Fiore C, Acosta G, Romano P, Gschaedler A (2006) Fermentation behaviour and volatile production by agave and grape must yeasts in high sugar and grape must fermentations. Antonie van Leeuwenhoek 8:181–189

4. Ben Omar N, Ampe F (2000) Microbial community dynamics during production of the fermented maize dough pozol. Appl Environ Microbiol 66:3664–3673

5. Cira LA, González GA, Torres JC, Pelayo C, Gutiérrez M, Ramírez J (2008) Heterologous expression of Fusarium oxysporum tomatinase in Saccharomyces cerevisiae increases its resistance to saponins and improves ethanol production during the fermentation of Agave tequilana Weber var. azul and Agave salmiana must. Antonie van Leeuwenhoek 93:259–266

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