Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México-Reference-Cited by-同舟云学术

Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México

Published:2015-04-29 Issue:5 Volume:3 Page:434-442
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fuente‐Salcido Norma M.¹,Castañeda‐Ramírez José Cristobal²,García‐Almendárez Blanca E.³,Bideshi Dennis K.⁴⁵,Salcedo‐Hernández Rubén⁶⁷,Barboza‐Corona José E.⁶⁷

Affiliation:

1. Escuela de Ciencias Biológicas Universidad Autónoma de Coahuila Ciudad Universitaria Campus Torreón Torreón Coah Coahuila CP 27104 México

2. Universidad Tecnológica del Suroeste de Guanajuato Valle de Santiago Guanajuato 38400 México

3. Facultad de Química Universidad Autónoma de Querétaro DIPA, PROPAC 76010 Santiago de Querétaro Querétaro Mexico

4. Department of Natural and Mathematical SciencesCalifornia Baptist University 8432 Magnolia AvenueRiverside92504California

5. Department of Entomology University of California Riverside 92521 California

6. Departamento de Alimentos División de Ciencias de la Vida Universidad de Guanajuato Irapuato Guanajuato 36500 México

7. Posgrado en Biociencias División de Ciencias de la Vida Universidad de Guanajuato Irapuato Guanajuato 36500 México

Funder

University of Guanajuato

SEP-Promep México (Red Biotecnología Alimentaria)

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.236

Reference39 articles.

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2. Country in Focus: Mexico's growing obesity problem

3. Bacteriocin-like inhibitor substances produced by Mexican strains of Bacillus thuringiensis

4. Phenotypical characterization of several lactic acid bacteria strains isolated from wheat's epiphyte microbiota;Barbu V.;Rom. Biotechnol. Lett.,2008

5. Energy Intake from Beverages Is Increasing among Mexican Adolescents and Adults

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