Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

The ecology of Zymomonas: a review

(2016) Patrick M. Weir   FOLIA MICROBIOLOGICA

Characterization of concentrated agave saps and storage effects on browning, antioxidant capacity and amino acid content

(2016) Liliana Santos-Zea et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage

(2016) Martha Giles-Gómez et al.   SpringerPlus

Identification of novel anti-inflammatory probiotic strains isolated from pulque

(2015) Edgar Torres-Maravilla et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Probiotic Properties of Leuconostoc mesenteroides Isolated from Aguamiel of Agave salmiana

(2015) Castro-Rodríguez Diana et al.   Probiotics and Antimicrobial Proteins

Isolation, Identification and Partial Characterization of a Lactobacillus casei Strain with Bile Salt Hydrolase Activity from Pulque

(2015) R. González-Vázquez et al.   Probiotics and Antimicrobial Proteins

Zymomonas mobilis: a novel platform for future biorefineries

(2014) Ming He et al.   Biotechnology for Biofuels

Assessment of probiotic properties in lactic acid bacteria isolated from wine

(2014) Almudena García-Ruiz et al.   FOOD MICROBIOLOGY

Functional genomics of lactic acid bacteria: from food to health

(2014) François P Douillard et al.   Microbial Cell Factories

Prebiotic Potential of Agave angustifolia Haw Fructans with Different Degrees of Polymerization

(2014) José Velázquez-Martínez et al.   MOLECULES

Pulque production from fermented agave sap as a dietary supplement in Prehispanic Mesoamerica

(2014) Marisol Correa-Ascencio et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage

(2014) Ingrid Torres-Rodríguez et al.   SpringerPlus

The Discovery of Vitamin C

(2012) Kenneth J. Carpenter   ANNALS OF NUTRITION AND METABOLISM

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

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

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Potentials of Exopolysaccharides from Lactic Acid Bacteria

(2011) Seema Patel et al.   INDIAN JOURNAL OF MICROBIOLOGY

Comparing the fermentation performance of Escherichia coli KO11, Saccharomyces cerevisiae 424A(LNH-ST) and Zymomonas mobilis AX101 for cellulosic ethanol production

(2010) Ming W Lau et al.   Biotechnology for Biofuels

Strategy for Biotechnological Process Design Applied to the Enzymatic Hydrolysis of Agave Fructo-oligosaccharides To Obtain Fructose-Rich Syrups

(2009) Mauricio García-Aguirre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotechnological Applications of Acetic Acid Bacteria

(2008) Peter Raspor et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

(2008) Patricia Lappe-Oliveras et al.   FEMS YEAST RESEARCH

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

Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period

(2008) Rosa Isela Ortiz-Basurto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pulque, An Alcoholic Drink from Rural Mexico, Contains Phytase. Its in vitro Effects on Corn Tortilla

(2008) Luis Raul Tovar et al.   PLANT FOODS FOR HUMAN NUTRITION