Article

Yeast diversity in open agave fermentations across Mexico

2023-07-03

Abstract excerpt

<h4>ABSTRACT</h4> Yeasts are a diverse group of fungal microorganisms that are widely used to produce fermented foods and beverages. In Mexico, open fermentations are used to obtain spirits from agave plants. Despite the prevalence of this traditional practice throughout the country, yeasts have only been isolated and studied from a limited number of distilleries. To systematically describe the diversity of yeast...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: b77c6205-fe8b-5bca-8ac7-0efdb3957af6
DOI: 10.1101/2023.07.02.547337

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Yeast diversity in open agave fermentations across MexicoDOI 10.1101/2023.07.02.547337Read

Thriving in Adversity: Yeasts in the Agave Fermentation EnvironmentSemantic proximity Read

The newly sequenced gnome of non-sourdough-derived Kazachstania humilis MAW1 in terms of identification of factors inhibiting bacterial growthSemantic proximity Read

A global synthesis of yeast in microbiomesSemantic proximity Read

Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcodingSemantic proximity Read

Genomics and the making of yeast biodiversity.Semantic proximity Read

The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology.Semantic proximity Read

Domestication and deep lineage divergence define two discrete trajectories in <i>Kluyveromyces marxianus</i>Semantic proximity Read

The Macroevolution of Filamentation Morphology Across the <i>Saccharomycotina</i> Yeast SubphylumSemantic proximity Read

<i>Aimea</i> gen. nov. defines a novel plant-associated yeast genus in <i>Microbotryomycetes</i> with three novel speciesSemantic proximity Read

Substrate, temperature, and geographical patterns among nearly 2,000 natural yeast isolatesSemantic proximity Read

Genotypic and phenotypic diversity among Komagataella species reveals a hidden pathway for xylose utilization.Semantic proximity Read

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian AmazonSemantic proximity Read