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Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora

机译：天然酵母的特征与选择自然发酵生产工匠饮料Bacanora

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Maritza Lizeth Alvarez-Ainza; Alfonso García-Galaz; Humberto Gonzalez-Rios; Mayra De la Torre-Martinez; Karina Alejandra Zamora-Quiñones; Evelia Acedo-Félix;
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1. Genomic Diversity of Saccharomyces cerevisiae Yeasts Associated with Alcoholic Fermentation of Bacanora Produced by Artisanal Methods [J] . Alvarez-Ainza M. L., Zamora-Quinonez K. A., Moreno-Ibarra G. M., Applied biochemistry and biotechnology, Part A. enzyme engineering and biotechnology . 2015,第5期

机译：酿酒酵母酵母的基因组多样性与手工发酵生产的巴卡诺拉酒的酒精发酵有关。
2. Physiological characterization of a new thermotolerant yeast strain isolated during Brazilian ethanol production, and its application in high-temperature fermentation [J] . Cleiton D. Prado, Gustavo P. L. Mandrujano, Jonas. P. Souza, Biotechnology for Biofuels . 2020,第1期

机译：巴西乙醇生产中孤立的新热调酵母菌菌株的生理特征及其在高温发酵中的应用
3. Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies. [J] . Ibanez C., Perez-Torrado R., Chiva R., International Journal of Food Microbiology . 2014,第Null期

机译：从传统饮料的发酵中分离出的酿酒酵母酵母的比较基因组分析揭示了不同的适应性策略。
4. Chapter 14 Production of Volatile Compounds in Tequila and Raicilla Musts by Different Yeasts Isolated from Mexican Agave Beverages [C] . Javier Arrizón, José Javier Arizaga, Rosa Elia Hernandez, American Chemical Society. . 2012

机译：第14章龙舌兰酒和RAICILLA的挥发性化合物的生产必须由墨西哥龙舌兰饮料分离的不同酵母
5. Fermentation of hexose and pentose sugars from lignocellulosic biomass using native yeast strains. [D] . Rao, Kripa. 2008

机译：使用天然酵母菌株从木质纤维素生物质中发酵己糖和戊糖。
6. Physiological characterization of a new thermotolerant yeast strain isolated during Brazilian ethanol production and its application in high-temperature fermentation [O] . Cleiton D. Prado, Gustavo P. L. Mandrujano, Jonas. P. Souza, 2020

机译：巴西乙醇生产中孤立的新热调酵母菌菌株的生理特征及其在高温发酵中的应用
7. Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast [O] . Mara Eli de Matos, Adriane Bianchi Pedroni Medeiros, Gilberto Vinicius de Melo Pereira, 2017

机译：选择酵母香蕉废弃物（musa cavendishii）发酵蒸馏酒精饮料的生产和表征

Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora

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