Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation-Reference-Cited by-同舟云学术

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Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation

Published:2012-04-26 Issue:1 Volume:235 Page:29-35
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Rutiaga-Quiñones O. Miriam,Córdova Érica,Martell-Nevárez María A.,Guillamón Jóse M.,Rozès Nicolas,Páez Jesús

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1729-4.pdf

Reference21 articles.

1. Fiore C, Arrizon J, Gschaedler A, Flores J, Romano P (2005) Comparison between yeast from grape and agave must for traits of technological interest. World J Microbiol Biotechnol 21(6–7):1141–1147. doi: 10.1007/s11274-005-0196-5

2. De León-Rodríguez A, González-Hernández L, Barba de la Rosa AP, Escalante-Minakata P, López G (2006) Characterization of volatile compounds of mezcal, an ethnic alcoholic beverage obtained from Agave salmiana. J Agric Food Chem 54(4):1337–1341. doi: 10.1021/jf052154+

3. Lachance MA (1995) Yeast communities in a natural tequila fermentation. Antonie Van Leeuwenhoek 68:151–160. doi: 10.1007/BF00873100

4. Díaz–Montaño DM, Marie–Line D, Estarrón–Espinosa M, Strehaiano P (2008) Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice. Enzyme Microbial Technol 42(7):608–616. doi: 10.1016/j.enzmictec.2007.12.007

5. Escalante–Minakata P, Blaschek H, Barba de la Rosa A, Santos L, De León–Rodríguez A (2008) Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. Lett Appl Microbiol 46:626–630. doi: 10.1111/j.1472-765X.2008.02359.x

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1. A new bacterial endosymbiotic relationship in Kluyveromyces marxianus isolated from the mezcal fermentation process;Process Biochemistry;2023-08

2. Microbial Succession and Interactions During the Manufacture of Fu Brick Tea;Frontiers in Microbiology;2022-06-23

3. Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis;Annals of Microbiology;2019-06-17

4. Yeasts Associated With the Production of Distilled Alcoholic Beverages;Yeasts in the Production of Wine;2019

5. Mescal an Alcoholic Beverage From Agave spp. With Great Commercial Potential;Alcoholic Beverages;2019

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