Alcazar-Valle, M <br/><br/>
Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production.  [electronic resource] 

 -  Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]  Apr 2019 
 - 379-388 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1678-4405 
<br/><br/><label>Standard No.: </label>10.1007/s42770-019-00049-7  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agave--microbiology<br/>Alcoholic Beverages--microbiology<br/>Candida--growth & development<br/>Ethanol--metabolism<br/>Fermentation--physiology<br/>Kluyveromyces--growth & development<br/>Saccharomyces cerevisiae--growth & development<br/>Torulaspora--growth & development<br/>Zygosaccharomyces--growth & development