Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nicolás Óscar Soto-Cruz"'
Autor:
Gerardo Hernández-Carbajal, Olga Miriam Rutiaga-Quiñones, Araceli Pérez-Silva, Gerardo Saucedo-Castañeda, Adriane Medeiros, Carlos Ricardo Soccol, Nicolás Óscar Soto-Cruz
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 3, Pp 357-363 (2013)
In this work, fifty yeast strains, isolated from the spontaneous alcoholic fermentation of Agave duranguensis to produce mezcal, were tested using the double coupling system. These yeasts were from the genera Pichia, Torulaspora, Saccharomyces, Kluyv
Externí odkaz:
https://doaj.org/article/2e579570f43c48238f48fd5b70edf026
Autor:
Jazmín Edith, Méndez-Hernández, Octavio, Loera, Edna Madai, Méndez-Hernández, Esperanza, Herrera, Nicolás Óscar, Soto-Cruz
Publikováno v:
In Biomass and Bioenergy September 2019 128
Autor:
Sandra Consuelo Martínez-Estrada, Nicolás Óscar Soto-Cruz, Juan Antonio Rojas-Contreras, Javier López-Miranda, Raúl Rodríguez-Herrera, Jesús Bernardo Páez-Lerma
Publikováno v:
Microbial Biodiversity, Biotechnology and Ecosystem Sustainability ISBN: 9789811943355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81ceb1276b925c00e389a1ed77c2a8b5
https://doi.org/10.1007/978-981-19-4336-2_16
https://doi.org/10.1007/978-981-19-4336-2_16
Autor:
Francisco Javier, Reyes-Sánchez, Jesús Bernardo, Páez-Lerma, Juan Antonio, Rojas-Contreras, Javier, López-Miranda, Nicolás Óscar, Soto-Cruz, Manuel, Reinhart-Kirchmayr
Publikováno v:
Journal of molecular microbiology and biotechnology. 29(1-6)
Recently, biotechnological opportunities have been found in non-Saccharomyces yeasts because they possess metabolic characteristics that lead to the production of compounds of interest. It has been observed that Kluyveromyces marxianus has a great po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4a44e36b616df7ee6610be8199265761
https://pubmed.ncbi.nlm.nih.gov/32325454
https://pubmed.ncbi.nlm.nih.gov/32325454
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:
Arianna Núñez Caraballo, Anna Iliná, Rodolfo Ramos González, Cristóbal N. Aguilar, Georgina Michelena Álvarez, Adriana Carolina Flores Gallegos, José Sandoval-Cortés, Miguel A. Aguilar-Gonzalez, Nicolas Oscar Soto-Cruz, José Daniel García García, José L. Martínez-Hernández
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
The interaction between nanostructures and yeast cells, as well as the description of the effect of nanoparticles in ethanol production are open questions in the development of this nanobiotechnological process. The objective of the present study was
Externí odkaz:
https://doaj.org/article/d916fa15fe7b43e6a953d90848b89b77
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 1, Pp 93-100 (2014)
In this work the effects of pH and temperature on ethanol production from red beet juice by the strains Saccharomyces cerevisiae ITD00196 and S. cerevisiae ATCC 9763 are studied. Logistic, Pirt, and Luedeking-Piret equations were used to describe qua
Externí odkaz:
https://doaj.org/article/6fe72b036c6141d782e7241902d45906