Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation-Reference-Cited by-同舟云学术

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Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

Published:2020-04 Issue: Volume:86 Page:103339
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Aldrete-Tapia J.A.,Escalante-Minakata P.,Martínez-Peniche R.A.,Tamplin M.L.,Hernández-Iturriaga M.

Funder

Fondo para el Fortalecimiento de la Investigación de la Universidad Autónoma de Querétaro

Laboratorio de Agrobiotecnología-Universidad de Colima

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

1. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese;Aldrete-Tapia;Food Microbiol.,2014

2. Saccharomyces cerevisiae associated with the spontaneous fermentation of tequila agave juice;Aldrete-Tapia;J. Inst. Brew.,2018

3. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation;Amaya-Delgado;World J. Microbiol. Biotechnol.,2013

4. Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process;Arrizón;Can. J. Microbiol.,2002

5. Sucrose fermentation by Saccharomyces cerevisiae lacking hexose transport;Batista;J. Mol. Microbiol. Biotechnol.,2004

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1. Bacterial community inferred by metagenomic analysis in an artisanal mezcal distillery in Guerrero, Mexico;Biocatalysis and Agricultural Biotechnology;2024-06

2. Isotopic differences between Tequila and Tequila 100% agave silver class: Effect of sugar enrichment on the δ13CVPDB on the beverage congeners;Journal of Food Composition and Analysis;2024-05

3. Yeast competition during alcoholic fermentation of agave. Its comprehension as a way to reach sustainable mezcal production;International Journal of Food Science & Technology;2023-10-29

4. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions;Critical Reviews in Food Science and Nutrition;2023-06-26

5. Evaluation of Ethanol Production Process by the Fermentation of Blue Cabuya Juice (Agave americana), using Yeast Strains (Saccharomyces cerevisiae) as Potential Application for Blue Agave Liquor;From Biomass to Biobased Products [Working Title];2023-06-08

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