Search Results - "Arvizu‐Medrano, S. M."

Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media by Aldrete‐Tapia, J. A., Miranda‐Castilleja, D. E., Arvizu‐Medrano, S. M., Hernández‐Iturriaga, M.

“…The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low…”
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Virulence and antimicrobial resistance profiles of Salmonella enterica isolated from foods, humans, and the environment in Mexico by Hernández-Ledesma, A., Cabrera-Díaz, E., Arvizu-Medrano, S.M., Gómez-Baltazar, A., Hernández-Iturriaga, M., Godínez-Oviedo, A.

“…Salmonella enterica genotypic and phenotypic characteristics play an important role in its pathogenesis, which could be influenced by its origin. This study…”
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Simultaneous and individual quantitative estimation of Salmonella, Shigella and Listeria monocytogenes on inoculated Roma tomatoes (Lycopersicon esculentum var. Pyriforme) and Serrano peppers (Capsicum annuum) using an MPN technique by Cabrera-Díaz, E., Martínez-Chávez, L., Sánchez-Camarena, J., Muñiz-Flores, J.A., Castillo, A., Gutiérrez-González, P., Arvizu-Medrano, S.M., González-Aguilar, D.G., Martínez-Gonzáles, N.E.

“…Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using…”
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Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant by Padilla-Frausto, J J, Cepeda-Marquez, L G, Salgado, L M, Iturriaga, M H, Arvizu-Medrano, S M

“…Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify…”
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Behavior of Listeria monocytogenes in avocado pulp and processed guacamole by Iturriaga, Montserrat H, Arvizu-Medrano, Sofia M, Escartín, Eduardo F

“…The potential ability of Listeria monocytogenes to grow or survive in avocado pulp (AP) and processed guacamole (PG) stored at 22, 4 to 7, and -18 degrees C…”
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INDICATOR AND PATHOGENIC BACTERIA IN GUACAMOLE AND THEIR BEHAVIOR IN AVOCADO PULP by ARVIZU-MEDRANO, SOFÍ M., ITURRIAGA, MONTSERRAT H., ESCARTÍN, EDUARDO F.

“…ABSTRACT The presence of some indicator microorganisms and pathogenic bacteria in guacamole sampled from restaurants and street vendors, and the behavior of…”
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Effect of particle size of edible coatings made from carboxymethyl cellulose/starch on the quality of minimally processed mango ( Mangifera indica L. ‘Ataulfo’) by Romero-Cano, P.E., Mercado-Silva, E., Vázquez-Barrios, M.E, Zambrano-Zaragoza, M.L., Rivera-Pastrana, D.M., Arvizu-Medrano, M.S.

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Effect of acid shock with hydrochloric, citric, and lactic acids on the survival and growth of Salmonella typhi and Salmonella typhimurium in acidified media by Arvizu-Medrano, Sofía M, Escartín, Eduardo F

“…The effect of acid shock with hydrochloric, citric, or lactic acid on the survival and growth of Salmonella Typhi and Salmonella Typhimurium in acidified broth…”
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