Editorial: Sustainable Production of Ethnic Alcoholic Beverages by Nicolás O. Soto-Cruz, Manuel R. Kirchmayr, Avinash Sharma

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Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation by Jazmín E. Méndez-Hernández, Luis V. Rodríguez-Durán, Jesús B. Páez-Lerma, Nicolás O. Soto-Cruz

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Mechanistic Modelling of Biomass Growth, Glucose Consumption and Ethanol Production by <i>Kluyveromyces marxianus</i> in Batch Fermentation by Yolocuauhtli Salazar, Paul A. Valle, Emmanuel Rodríguez, Nicolás O. Soto-Cruz, Jesús B. Páez-Lerma, Francisco J. Reyes-Sánchez

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The Nutritional Quality of the Culture Medium Influences the Survival of Non-<i>Saccharomyces</i> Yeasts Co-Cultured with <i>Saccharomyces cerevisiae</i> by Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, Jesús B. Páez-Lerma

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Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native <i>Saccharomyces cerevisiae</i> to a Standardized Fermentation Must by Armando H. Holguín-Loya, Adriana E. Salazar-Herrera, Nicolas O. Soto-Cruz, Manuel R. Kirchmayr, Christian A. Lopes, Juan A. Rojas-Contreras, Jesús B. Páez-Lerma

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