Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Melchor Arellano"'
Publikováno v:
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
Abstract Astaxanthin is a carotenoid with a number of assets useful for the food, cosmetic and pharmaceutical industries. Nowadays, it is mainly produced by chemical synthesis. However, the process leads to an enantiomeric mixture where the biologica
Externí odkaz:
https://doaj.org/article/7428e741a9cf499ebdfcc363674aa0e7
Autor:
Melchor Arellano-Plaza, Jesús Bernardo Paez-Lerma, Nicolás Oscar Soto-Cruz, Manuel R. Kirchmayr, Anne Gschaedler Mathis
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. Regardless of the area of production, the process always consists of five stages: harvesting the agaves, cooking, crushing, fermentation, and distillati
Externí odkaz:
https://doaj.org/article/b617502cb53e46cf9161338ca3bbe1a5
Autor:
Ana Sofía Vázquez-Madrigal, Alejandra Barbachano-Torres, Melchor Arellano-Plaza, Manuel Reinhart Kirchmayr, Ilaria Finore, Annarita Poli, Barbara Nicolaus, Susana De la Torre Zavala, Rosa María Camacho-Ruiz
Publikováno v:
Microorganisms, Vol 9, Iss 5, p 1096 (2021)
The isolation and molecular and chemo-taxonomic identification of seventeen halophilic archaea from the Santa Bárbara saltern, Sonora, México, were performed. Eight strains were selected based on pigmentation. Molecular identification revealed that
Externí odkaz:
https://doaj.org/article/5663dbf328ce41c4a30a7f5b106655f6
Autor:
Dania Sandoval-Nuñez, Teresa Romero-Gutiérrez, Carolina Gómez-Márquez, Anne Gshaedler, Melchor Arellano-Plaza, Lorena Amaya-Delgado
Publikováno v:
Applied Microbiology and Biotechnology. 107:1421-1438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac935d79f19012fd5ec2b811786a91e4
https://doi.org/10.1007/s00253-022-12354-7
https://doi.org/10.1007/s00253-022-12354-7
Autor:
Juan Carlos Mateos-Díaz, Melchor Arellano-Plaza, Hugo Espinosa-Andrews, Alejandro Torres-Haro, Gustavo A. Castillo-Herrera
Publikováno v:
International Journal of Food Science & Technology. 57:1040-1049
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a87fe5af2e880382b0c2d911cadcb0ab
https://doi.org/10.1111/ijfs.15466
https://doi.org/10.1111/ijfs.15466
Autor:
Dania Sandoval-Nuñez, Teresa Romero-Gutiérrez, Melchor Arellano-Plaza, Anne Gschaedler, Lorena Amaya-Delgado
Publikováno v:
Bioethanol ISBN: 9781003277132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78b54318d46597843c3c0b69673e2a6d
https://doi.org/10.1201/9781003277132-4
https://doi.org/10.1201/9781003277132-4
Autor:
null Alejandro Torres‐Haro, null Melchor Arellano‐Plaza, null Juan C. Mateos‐Díaz, null Hugo Espinosa‐Andrews, null Gustavo A. Castillo‐Herrera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f25f35fa01f403004d5ce85d66625163
https://doi.org/10.1111/ijfs.15466/v3/response1
https://doi.org/10.1111/ijfs.15466/v3/response1
Publikováno v:
Renewable Energy. 138:1127-1133
This work reports an improved process of enzymatic saccharification on Agave salmiana leaves and its conversion into bioethanol comparing strains of Saccharomyces cerevisiae ethanol RED and Kluyveromyces marxianus OFF1. A. salmiana leaves were pretre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c361e8a9038aac36245a84f6fbb0fc01
https://doi.org/10.1016/j.renene.2019.02.058
https://doi.org/10.1016/j.renene.2019.02.058
Publikováno v:
Microbial Cell Factories
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
Astaxanthin is a carotenoid with a number of assets useful for the food, cosmetic and pharmaceutical industries. Nowadays, it is mainly produced by chemical synthesis. However, the process leads to an enantiomeric mixture where the biologically assim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc7920410bd1f123931ffcf4af832897
https://pubmed.ncbi.nlm.nih.gov/34488760
https://pubmed.ncbi.nlm.nih.gov/34488760
Autor:
Daniel Oswaldo Gutiérrez-Avendaño, Andrés Méndez-Zamora, Leticia Casas-Godoy, Francisco Javier De la Torre González, Melchor Arellano-Plaza, Anne Gschaedler Mathis, Iliana Barrera-Martínez
Publikováno v:
FEMS Yeast Research. 20
Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83d77545930a2a3976cc39f8a985cb67
https://doi.org/10.1093/femsyr/foaa067
https://doi.org/10.1093/femsyr/foaa067