Yeast communities associated with artisanal mezcal fermentations from Agave salmiana
Published 2011 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Yeast communities associated with artisanal mezcal fermentations from Agave salmiana
Authors
Keywords
-
Journal
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
Volume 100, Issue 4, Pages 497-506
Publisher
Springer Nature
Online
2011-06-18
DOI
10.1007/s10482-011-9605-y
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Culture-Independent Analysis of Lactic Acid Bacteria Diversity Associated with Mezcal Fermentation
- (2010) J. A. Narváez-Zapata et al. CURRENT MICROBIOLOGY
- Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham
- (2010) Rong-Jen Tu et al. FOOD MICROBIOLOGY
- Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time
- (2010) E. Ocón et al. FOOD MICROBIOLOGY
- Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels
- (2010) Timothy Lefeber et al. FOOD MICROBIOLOGY
- Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
- (2010) Alice V. Moroni et al. FOOD MICROBIOLOGY
- Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods
- (2010) Cíntia Lacerda Ramos et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis
- (2010) H. Csoma et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Yeast species associated with wine grapes in China
- (2010) Shuang-Shi Li et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region
- (2010) Almudena Clavijo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
- (2009) L. De Vuyst et al. FOOD MICROBIOLOGY
- Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques
- (2009) Imma Andorrà et al. FOOD RESEARCH INTERNATIONAL
- Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis
- (2009) Tae-Woon Kim et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must
- (2009) Rosanna Tofalo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The yeast Kluyveromyces marxianus and its biotechnological potential
- (2008) Gustavo Graciano Fonseca et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages
- (2008) Patricia Lappe-Oliveras et al. FEMS YEAST RESEARCH
- Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods
- (2008) Rosalinda Urso et al. FEMS YEAST RESEARCH
- Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking
- (2008) Katharina Zott et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology
- (2008) Paola Dolci 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
- Optimization of fermentation conditions for the production of the mezcal from Agave salmiana using response surface methodology
- (2007) Antonio De León-Rodríguez et al. CHEMICAL ENGINEERING AND PROCESSING
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started