The ecology of Zymomonas: a review

N2gas is an effective fertilizer for bioethanol production byZymomonas mobilis

(2015) Timothy A. Kremer et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Pinus flexilis and Piceae engelmannii share a simple and consistent needle endophyte microbiota with a potential role in nitrogen fixation

(2014) Alyssa A. Carrell et al.   Frontiers in Microbiology

Sequence-based analysis of the microbial composition of water kefir from multiple sources

(2013) Alan J. Marsh et al.   FEMS MICROBIOLOGY LETTERS

Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “taberna”, which is produced in the south east of Mexico

(2013) Jorge A. Santiago-Urbina et al.   FOOD CONTROL

Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis

(2013) A. Gulitz et al.   JOURNAL OF APPLIED MICROBIOLOGY

Factors Affecting Zymomonas mobilis subsp. francensis Growth and Acetaldehyde Production

(2012) M. Coton et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

(2012) Rogelio Valadez-Blanco et al.   Probiotics and Antimicrobial Proteins

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during Production of Pulque, a Traditional Mexican Beverage

(2011) CARLOS A. GÓMEZ-ALDAPA et al.   JOURNAL OF FOOD PROTECTION

Bioethanol production in batch mode by a native strain of Zymomonas mobilis

(2011) Laura Pinilla et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

In vivo assessment of possible probiotic properties of Zymomonas mobilis in a Wistar rat model

(2010) Geíza Alves de Azerêdo et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

The bacterial community in ‘taberna’ a traditional beverage of Southern Mexico

(2010) R.J. Alcántara-Hernández et al.   LETTERS IN APPLIED MICROBIOLOGY

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

(2008) A ESCALANTE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana

(2008) P. Escalante-Minakata et al.   LETTERS IN APPLIED MICROBIOLOGY