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Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures |
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| Authors: | Ruiz-Terán Francisco Martínez-Zepeda Paulina N. Geyer-de la Merced Sara Y. Nolasco-Cancino Hipócrates Santiago-Urbina Jorge A. |
| Affiliation: | 1.Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510, Mexico City, Mexico ;2.Facultad de Ciencias Químicas, Universidad Autónoma Benito Juárez de Oaxaca, 68120, Oaxaca de Juárez, Oaxaca, Mexico ;3.Dirección de División de Carrera de Agricultura Sustentable y Protegida, Universidad Tecnológica de los Valles Centrales de Oaxaca, 71270, Zimatlán, Oaxaca, Mexico ; |
| Abstract: | Food Science and Biotechnology - In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential... |
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