Microbial lipase is looking for better attention with the fast growth of enzyme proficiency and
other benefits like easy, cost-effective, and reliable manufacturing. Immobilized enzymes …

Agaves are a group of succulent plants that thrive in arid or semiarid environments. Indeed,
genes associated with their resilience are a potential resource for genetic engineering of …

Brazilian coffee production relies on the cultivation of Coffea arabica and Coffea canephora.
Climate change has been responsible for the decreasing yield of the crops in the country yet …

The isolation of autochthonous yeast species presents a good strategy to select new
microorganisms for developing an adequate inoculum to carry out fermentations and …

Traditional cocoa bean fermentation is a spontaneous process and can result in
heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an …

Agaves represent an important economic source due to the distillates obtained; however,
they also represent a significant amount of agro-industrial waste that is harmful to the …

Bioethanol is considered an excellent alternative to fossil fuels, since it importantly
contributes to the reduced consumption of crude oil, and to the alleviation of environmental …

Agave juice fermentation of native yeast strains in monoculture was studied for their
fermentative capability and volatile and non-volatile compound production. The experiments …

Highlights•Next-generation sequencing approaches revealed novel species in pulque
production.•Yeasts reported in mead, contrapunta, and pulque are more abundant than …

Torulaspora delbrueckii is an emerging yeast species in the beverage and food industry that
is suitable for alcoholic fermentation and to improve the organoleptic quality of wine, beer …