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Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice
Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and there...
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| 出版年: | Front Microbiol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Frontiers Media S.A.
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6291486/ https://ncbi.nlm.nih.gov/pubmed/30574125 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02900 |
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