Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

Author:

Lappe-Oliveras Patricia,Moreno-Terrazas Rubén,Arrizón-Gaviño Javier,Herrera-Suárez Teófilo,García-Mendoza Abisaí,Gschaedler-Mathis Anne

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference58 articles.

1. Andrade Meneses OE & Ruiz Terán F (2004) Study of yeast populations in a mezcal fermentation. Poster PF 17, p. 157. 11th International Congress on Yeasts. Yeasts in Science and Technology, The quest for Sustainable Development. Rio de Janeiro, Brazil.

2. Arrizon J & Gschaedler A (2002) Increasing fermentation efficiency at high sugars concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process. Can J Microbiol 48: 965–970.

3. Arrizon J , Fiore C , Acosta G , Romano P & Gschaedler A (2006) Fermentation behavior and volatile compounds production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations. Antonie van Leeuwenhoek 8: 181–189.

4. Backstrand JR , Allen LH , Black AK , Mata M & Pelto G (2002) Diet and iron status of non pregnant women in rural central Mexico. Am J Clin Nutr 76: 156–164.

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