Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango

Diversity of Culturable Yeasts Associated with the Technification Level in the Process of Mezcal Production in the State of Durango

Durango State has the denomination of origin for the production of mezcal, which is made from <i>Agave durangensis</i>, mainly in an artisanal way; therefore, differences in the fermentation process affect the quality of the final product. The main objective of the present study was to e...

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Bibliographic Details
Main Authors: Sandra Consuelo Martínez-Estrada, José Alberto Narváez-Zapata, Raúl Rodríguez-Herrera, Julio Grijalva-Ávila, José Natividad Gurrola-Reyes, Claudia Patricia Larralde-Corona, Isaías Chairez-Hernández
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Fermentation
Subjects:
culturable yeast diversity
fermentation
mezcal
<i>Agave durangensis</i>
<i>Saccharomyces</i>
non-<i>Saccharomyces</i>
Online Access:https://www.mdpi.com/2311-5637/10/3/147

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https://www.mdpi.com/2311-5637/10/3/147

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