Yeast communities in a natural tequila fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/BF00873100.pdf
Reference9 articles.
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2. Lachance MA (1987) Approaches to yeast identification. In: Berry DR, Russell I & Stewart GG (Eds) Yeast Biotechnology (pp 33?51) Allen & Unwin, London
3. ?? (1993)Metschnikowia agaveae sp. nov., a heterothallic haploid yeast from blue agave. Can. J. Microbiol. 39: 562?566
4. Nobel PS (1994) Remarkable agaves and cacti. Oxford University Press, New York (166 pp)
5. Sánchez-Marroquín A & Hope PH (1953) Agave Juice. Fermentation and chemical composition studies of some species. J. Agric. Food Chem. 1: 246?249
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