Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently
results in a process that becomes stuck or is sluggish. Using selected indigenous starter …

In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for
their tolerance to grow under different stress conditions and their potential use in …

The use of co-culture aims to enhance the quality of beverages by providing a diverse range
of volatile compound profiles and sensory characteristics. In this study, the fermentative …

Marcha or murcha is a traditional amylolytic starter used to produce sweet–sour alcoholic
drinks, commonly called jaanr in the Himalayan regions of India, Nepal, Bhutan, and Tibet …

Mezcal is a spirit produced in some regions of México. In the state of Durango, mezcal is
produced via traditional fermentation of the Agave duranguensis plant. To better understand …

Yeasts involved in the spontaneous fermentation of traditional beverages like chicha
(indigenous Andean beer) may have the potential to be used as starter cultures to improve …

Yeast strains were characterized to select potential starter cultures for the production of
masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana …

The objectives of this study were to evaluate the potential of gabiroba Campomanesia
pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild …

Agave juice is fermented and distilled twice in order to obtain mezcal, a traditional spirit
beverage. The goal of this study was to select yeast or yeast mixtures that could be used in …

In the beverage fermentation industry, especially at the craft or micro level, there is a
movement to incorporate as many local ingredients as possible to both capture terroir and …