Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation-Reference-Cited by-同舟云学术

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Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation

Published:2022-10-27 Issue:11 Volume:87 Page:5089-5098
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Aldrete‐Tapia J. Alejadro¹,Escalante‐Minakata Pilar²,Miranda‐Castilleja Dalia Elizabeth¹³^ORCID,Hernández‐Iturriaga Montserrat¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado de Alimentos. Facultad de Química Universidad Autónoma de Querétaro Querétaro México

2. Agrobiotechnology Laboratory Universidad de Colima Colima México

3. Ciencias de la Salud Universidad Tecnológica de México – UNITEC MÉXICO Querétaro México

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16352

Reference36 articles.

1. Effect of steroidal saponins from Agave on the polysaccharide cell wall composition of Saccharomyces cerevisiae and Kluyveromyces marxianus

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

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Agave Wilt Susceptibility by Reduction of Free Hexoses in Root Tissue of Agave tequilana Weber var. azul Commercial Plants in the Fructan Accumulation Process;International Journal of Molecular Sciences;2024-07-04

2. Microbial Diversity of Marula Wine during Spontaneous Fermentation;Fermentation;2023-09-22

3. A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives;Food Chemistry;2023-05

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