BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 18449588)

  • 1. Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
    Arellano M; Pelayo C; Ramírez J; Rodriguez I
    J Ind Microbiol Biotechnol; 2008 Aug; 35(8):835-41. PubMed ID: 18449588
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.
    Amaya-Delgado L; Herrera-López EJ; Arrizon J; Arellano-Plaza M; Gschaedler A
    World J Microbiol Biotechnol; 2013 May; 29(5):875-81. PubMed ID: 23329062
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation.
    González-Robles IW; Estarrón-Espinosa M; Díaz-Montaño DM
    Antonie Van Leeuwenhoek; 2015 Sep; 108(3):525-36. PubMed ID: 26108494
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.
    Arrizon J; Fiore C; Acosta G; Romano P; Gschaedler A
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):181-9. PubMed ID: 16534541
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.
    Pinal L; Cornejo E; Arellano M; Herrera E; Nuñez L; Arrizon J; Gschaedler A
    J Ind Microbiol Biotechnol; 2009 May; 36(5):655-61. PubMed ID: 19238469
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations.
    Valle-Rodríguez JO; Hernández-Cortés G; Córdova J; Estarrón-Espinosa M; Díaz-Montaño DM
    Antonie Van Leeuwenhoek; 2012 Feb; 101(2):195-204. PubMed ID: 21761236
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production.
    López-Alvarez A; Díaz-Pérez AL; Sosa-Aguirre C; Macías-Rodríguez L; Campos-García J
    J Biosci Bioeng; 2012 May; 113(5):614-8. PubMed ID: 22280963
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.
    Aldrete-Tapia JA; Escalante-Minakata P; Martínez-Peniche RA; Tamplin ML; Hernández-Iturriaga M
    Food Microbiol; 2020 Apr; 86():103339. PubMed ID: 31703886
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract.
    Díaz-Montaño DM; Favela-Torres E; Córdova J
    J Sci Food Agric; 2010 Jan; 90(2):321-8. PubMed ID: 20355049
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production.
    Alcazar-Valle M; Gschaedler A; Gutierrez-Pulido H; Arana-Sanchez A; Arellano-Plaza M
    Braz J Microbiol; 2019 Apr; 50(2):379-388. PubMed ID: 30826999
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Transcriptome analysis identifies genes involved in ethanol response of Saccharomyces cerevisiae in Agave tequilana juice.
    Ramirez-Córdova J; Drnevich J; Madrigal-Pulido JA; Arrizon J; Allen K; Martínez-Velázquez M; Alvarez-Maya I
    Antonie Van Leeuwenhoek; 2012 Aug; 102(2):247-55. PubMed ID: 22535436
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts.
    Romano P; Suzzi G; Domizio P; Fatichenti F
    Antonie Van Leeuwenhoek; 1997 Mar; 71(3):239-42. PubMed ID: 9111917
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts.
    Dos Reis KC; Arrizon J; Amaya-Delgado L; Gschaedler A; Schwan RF; Silva CF
    World J Microbiol Biotechnol; 2018 Sep; 34(10):152. PubMed ID: 30267248
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.
    Morán-Marroquín GA; Córdova J; Valle-Rodríguez JO; Estarrón-Espinosa M; Díaz-Montaño DM
    Int J Food Microbiol; 2011 Nov; 151(1):87-92. PubMed ID: 21903290
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media.
    Aldrete-Tapia JA; Miranda-Castilleja DE; Arvizu-Medrano SM; Hernández-Iturriaga M
    J Food Sci; 2018 Feb; 83(2):419-423. PubMed ID: 29337351
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Yeast communities associated with artisanal mezcal fermentations from Agave salmiana.
    Verdugo Valdez A; Segura Garcia L; Kirchmayr M; Ramírez Rodríguez P; González Esquinca A; Coria R; Gschaedler Mathis A
    Antonie Van Leeuwenhoek; 2011 Nov; 100(4):497-506. PubMed ID: 21681584
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
    Satora P; Tuszyński T
    Food Microbiol; 2010 May; 27(3):418-24. PubMed ID: 20227608
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages.
    Lappe-Oliveras P; Moreno-Terrazas R; Arrizón-Gaviño J; Herrera-Suárez T; García-Mendoza A; Gschaedler-Mathis A
    FEMS Yeast Res; 2008 Nov; 8(7):1037-52. PubMed ID: 18759745
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentation.
    Aldrete-Tapia JA; Escalante-Minakata P; Miranda-Castilleja DE; Hernández-Iturriaga M
    J Food Sci; 2022 Nov; 87(11):5089-5098. PubMed ID: 36300587
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
    Arrizon J; Gschaedler A
    J Appl Microbiol; 2007 Apr; 102(4):1123-31. PubMed ID: 17381756
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.