Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Alejandro Aldrete-Tapia"'
Autor:
Alejandro Aldrete-Tapia, Claudia Meyli Escobar-Ramírez, Mark L. Tamplin, Montserrat Hernández-Iturriaga
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were c
Externí odkaz:
https://doaj.org/article/84049ac8f07648249a45509bc27559da
Autor:
Eunice Ortiz-Barrera, Dalia Elizabeth Miranda-Castilleja, Sofía María Arvizu-Medrano, Juan Ramiro Pacheco-Aguilar, Jesús Alejandro Aldrete-Tapia, Montserrat Hernández-Iturriaga, Ramón Álvar Martínez-Peniche
Publikováno v:
Revista Chapingo Serie Horticultura, Vol 21, Iss 2, Pp 169-183 (2015)
A ctualmente el estado de Querétaro es un importante productor de vinos en México; sin embargo, éstos difícilmente se comercializan debido a su falta de calidad y tipicidad, factores en que las levaduras vínicas juegan un papel esencial. Las Sac
Externí odkaz:
https://doaj.org/article/074fc896dec64e4c8e1dc4a3e8a4c59c
Autor:
Dalia E. Miranda-Castilleja, Ramón A. Martínez-Peniche, Alejandro Aldrete-Tapia, Montserrat H. Iturriaga, Lourdes Soto-Muñoz, Ramiro Pacheco-Aguilar, Sofía M. Arvizu-Medrano
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries fr
Externí odkaz:
https://doaj.org/article/acf5b16bba824c5997078c33bd992240
Publikováno v:
Food Engineering Reviews. 13:431-441
High pressure treatments have been the best pasteurization alternative to thermal processing due its capacity to reduce microbial safety risks and increase shelf life by inactivating microorganisms and key food spoilage–causing enzymes while retain
Autor:
Sofía M. Arvizu-Medrano, Yamile M. Barragán-Castillo, Ramón Álvar Martínez-Peniche, Jesús Alejandro Aldrete-Tapia, Dalia E. Miranda-Castilleja
Publikováno v:
Ciência e Técnica Vitivinícola, Vol 35, Iss 1, Pp 30-41 (2020)
The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico. The yeast distribution was influenced by the organ and the samplin
Autor:
Ramón Álvar Martínez-Peniche, Jesús Alejandro Aldrete-Tapia, Dalia E. Miranda-Castilleja, Lourdes Soto-Muñoz, Montserrat Hernández-Iturriaga, Alma Karina León-Teutli
Publikováno v:
Revista Chapingo Serie Horticultura. 26:29-47
The low quality of the apple produced in Queretaro, Mexico, impedes its efficient fresh marketing. One possible solution to this problem is to produce champagne-type sparkling cider. Therefore, the objective of this work was to select strains of Sacc
Autor:
Sofía M. Arvizu-Medrano, Alejandra Elizabeth Alcántara-Zavala, Héctor Eduardo Martínez-Flores, Juan de Dios Figueroa-Cárdenas, Eduardo Morales-Sánchez, Jesús Alejandro Aldrete-Tapia
Publikováno v:
Food and Bioproducts Processing. 118:139-148
Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic acid bacteria (LAB) and yeasts. The aim of this study was to apply ohmic hea
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Jesús Alejandro Aldrete-Tapia, Montserrat Hernández-Iturriaga, Sofía M. Arvizu-Medrano, Dalia E. Miranda-Castilleja
Publikováno v:
Journal of Food Science. 83:419-423
The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to aga
Autor:
P. Escalante-Minakata, Jesús Alejandro Aldrete-Tapia, Mark L. Tamplin, Ramón Álvar Martínez-Peniche, Montserrat Hernández-Iturriaga
Publikováno v:
Food microbiology. 86
The study of microbial communities associated with spontaneous fermentation of agave juice for tequila production is required to develop starter cultures that improve both yield and quality of the final product. Quantification by HPLC of primary meta