Editorial: Sustainable processing and preservation of underutilized indigenous foods by Philippa C. Ojimelukwe, Patricia Lappe-Oliveras, Didier Bazile, Didier Bazile

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Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach by César I. Ojeda-Linares, Mariana Vallejo, Patricia Lappe-Oliveras, Alejandro Casas

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Biodiesel Production Processes with Yeast: A Sustainable Approach by Alejandra Sánchez-Solís, Odette Lobato-Calleros, Rubén Moreno-Terrazas, Patricia Lappe-Oliveras, Elier Neri-Torres

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Genotypic and Phenotypic Diversity of <i>Kluyveromyces marxianus</i> Isolates Obtained from the Elaboration Process of Two Traditional Mexican Alcoholic Beverages Derived from Agav... by Patricia Lappe-Oliveras, Morena Avitia, Sara Darinka Sánchez-Robledo, Ana Karina Castillo-Plata, Lorena Pedraza, Guillermo Baquerizo, Sylvie Le Borgne

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Biotransformation of Chromium (VI) via a Reductant Activity from the Fungal Strain <i>Purpureocillium lilacinum</i> by Juan Fernando Cárdenas González, Ismael Acosta Rodríguez, Yolanda Terán Figueroa, Patricia Lappe Oliveras, Rebeca Martínez Flores, Adriana Sarai Rodríguez Pérez

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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape by César Ojeda-Linares, Gonzalo D. Álvarez-Ríos, Carmen Julia Figueredo-Urbina, Luis Alfredo Islas, Patricia Lappe-Oliveras, Gary Paul Nabhan, Ignacio Torres-García, Mariana Vallejo, Alejandro Casas

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