Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage

Author:

Gutiérrez-Sarmiento Wilbert,Peña-Ocaña Betsy Anaid,Lam-Gutiérrez Anayancy,Guzmán-Albores Jorge Martín,Jasso-Chávez Ricardo,Ruíz-Valdiviezo Víctor Manuel

Funder

Consejo Nacional de Ciencia y Tecnología

Universidad Nacional Autónoma de México

Publisher

Elsevier BV

Subject

Microbiology

Reference72 articles.

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4. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages;Amorim;Int. Food Res. J.,2018

5. Andrews, S., Krueger, F., Seconds-Pichon, A., Biggins, F., Wingett, S., 2010. FastQC: A Quality Control Tool for High Throughput Sequence Data; Babraham Institute: Cambridge, UK. Available online: 〈http://www.bioinformatics.babraham.ac.uk?/projects/fastqc/〉 (accessed on 24 March 2021).

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