Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native <i>Saccharomyces cerevisiae</i> to a Standardized Fermentation Must
All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in &l...
Main Authors: | 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 |
---|---|
Format: | Article |
Jezik: | English |
Izdano: |
MDPI AG
2025-01-01
|
Serija: | Foods |
Teme: | |
Online dostop: | https://www.mdpi.com/2304-8158/14/3/341 |
Podobne knjige/članki
-
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance
od: Israel Vergara-Álvarez, et al.
Izdano: (2019-01-01) -
Mezcal Production in Mexico: Between Tradition and Commercial Exploitation
od: Melchor Arellano-Plaza, et al.
Izdano: (2022-03-01) -
Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four <i>palenques</i> of Oaxaca, Mexico
od: Victor Adrian Espinoza-Martinez, et al.
Izdano: (2023-11-01) -
What happened to the subjects? Questions about mezcal
od: Mauricio Alzate Gómez, et al.
Izdano: (2024-05-01) -
Análisis histórico de los mezcales y su situación actual desde una perspectiva ecomarxista/ Historical analysis of mezcals and their current situation from an eco-marxist approach
od: María Fernanda Plascencia de la Torre, et al.
Izdano: (2018-12-01)