The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

Author:

Valadez-Blanco Rogelio,Bravo-Villa Griselda,Santos-Sánchez Norma F.,Velasco-Almendarez Sandra I.,Montville Thomas J.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Reference13 articles.

1. AOAC (1997) Official methods of analysis, 16th edn. In: Cunniff P (ed) AOAC International, Maryland, USA

2. Booth W (2011) Letter from Mexico City: pulque, the ancient drink of the Aztecs, is lost and found again. The Washington Post. http://www.washingtonpost.com/world/ancient-drink-of-aztecs-lost-and-found-again/2011/06/14/AG8Z4YYH_story.html . Accessed 24 June 2011

3. Bruman HJ (2000) Alcohol in ancient Mexico, Chapter 7, pulque. University of Utah Press, Utah, pp 61–82

4. Cervates-Contreras M, Pedroza-Rodriguez AM (2007) El pulque: characterísticas microbiológicas y contendido alcohólico mediante espectroscopia Raman. Nova—Publicación científica en ciencia biomédicas 5:101–212

5. Chellapandian M, Larios C, Sanchez-Gonzalez M, Lopez-Munguia A (1988) Production and properties of a dextransucrase for Leuconostoc mesenteroides IBT-PQ isolated from “pulque” a traditional Aztec alcoholic beverage. J Indust Microbiol Biotechnol 21:51–56

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