Search Results - "Gschaedler‐Mathis, Anne"

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges by Casas‐Godoy, Leticia, Arellano‐Plaza, Melchor, Kirchmayr, Manuel, Barrera‐Martínez, Iliana, Gschaedler‐Mathis, Anne

“…There is a recent and growing interest in the study and application of non‐Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents…”
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Editorial: Microbial communities of traditional fermented beverages: physiology, metabolism and interactions in fermentative processes by Páez-Lerma, Jesús Bernardo, Gschaedler-Mathis, Anne C, Lopes, Christian Ariel

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The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation by Méndez-Zamora, Andrés, Gutiérrez-Avendaño, Daniel Oswaldo, Arellano-Plaza, Melchor, De la Torre González, Francisco Javier, Barrera-Martínez, Iliana, Gschaedler Mathis, Anne, Casas-Godoy, Leticia

“…ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste…”
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In-situ monitoring of Saccharomyces cerevisiae ITV01 bioethanol process using near-infrared spectroscopy NIRS and chemometrics by Corro-Herrera, Víctor Abel, Gómez-Rodríguez, Javier, Hayward-Jones, Patricia Margaret, Barradas-Dermitz, Dulce María, Aguilar-Uscanga, María Guadalupe, Gschaedler-Mathis, Anne Christine

“…The application feasibility of in‐situ or in‐line monitoring of S. cerevisiae ITV01 alcoholic fermentation process, employing Near‐Infrared Spectroscopy (NIRS)…”
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Yeast Species, Strains, and Growth Media Mediate Attraction of Drosophila suzukii (Diptera: Drosophilidae) by Lasa, Rodrigo, Navarro-de-la-Fuente, Laura, Gschaedler-Mathis, Anne C, Kirchmayr, Manuel R, Williams, Trevor

“…Specific ecological interactions between insects and microbes have potential in the development of targeted pest monitoring or control techniques for the…”
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Real‐time monitoring of ethanol production during Pichia stipitis NRRL Y‐7124 alcoholic fermentation using transflection near infrared spectroscopy by Corro‐Herrera, Víctor Abel, Gómez‐Rodríguez, Javier, Hayward‐Jones, Patricia Margaret, Barradas‐Dermitz, Dulce María, Gschaedler‐Mathis, Anne Christine, Aguilar‐Uscanga, María Guadalupe

“…The application of in situ near‐infrared spectroscopy monitoring of xylose metabolizing yeast such as Pichia stipitis for ethanol production with semisynthetic…”
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Estimation of metabolic fluxes distribution in Saccharomyces cerevisiae during the production of volatile compounds of Tequila by la-Rosa, José Daniel Padilla-de, García-Ramírez, Mario Alberto, Gschaedler-Mathis, Anne Christine, Gómez-Guzmán, Abril Ivette, Solís-Pacheco, Josué R., González-Reynoso, Orfil

“…A stoichiometric model for Saccharomyces cerevisiae is reconstructed to analyze the continuous fermentation process of agave juice in Tequila production. The…”
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Evaluation of matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes by De la Torre González, Francisco Javier, Avendaño, Daniel Oswaldo Gutiérrez, Mathis, Anne Christine Gschaedler, Kirchmayr, Manuel Reinhart

“…Rationale Non‐Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in…”
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Agave angustifolia Haw. Leaves as a Potential Source of Bioactive Compounds: Extraction Optimization and Extract Characterization by Bermúdez-Bazán, Misael, Estarrón-Espinosa, Mirna, Castillo-Herrera, Gustavo Adolfo, Escobedo-Reyes, Antonio, Urias-Silvas, Judith Esmeralda, Lugo-Cervantes, Eugenia, Gschaedler-Mathis, Anne

“…The leaves of Haw. are the main agro-waste generated by the mezcal industry and are becoming an important source of bioactive compounds, such as phenolic…”
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Laboratory evaluation of trap color and vinegar, yeast and fruit juice lure combinations for monitoring of Zaprionus indianus (Diptera: Drosophilidae) by Lasa, Rodrigo, Gschaedler-Mathis, Anne C., Bello, Gerardo, Williams, Trevor

“…Zaprionus indianus Gupta (Diptera: Drosophilidae) is a successful invasive drosophilid that is currently impacting fig production in Mexico and Brazil. Very…”
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Disentangling the gut bacterial communities of the agave weevil, Scyphophorus acupunctatus (Coleoptera: Curculionidae) by Salazar-Rivera, Gabriela I., Pereira-Santana, Alejandro, Hernández-Velázquez, Ioreni Margarita, Olivares-Miranda, Mizraim, Ibarra-Laclette, Enrique, Gschaedler Mathis, Anne C., Enríquez-Vara, Jhony Navat, Zamora-Briseño, Jesús Alejandro

“…The agave weevil, Scyphophorus acupunctatus , is a pest of agave. Its larvae cause damage to agaves by boring holes in the plant. Boring requires that the…”
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Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by denovo transcriptome analysis by Muñoz-Miranda, Luis A, Pereira-Santana, Alejandro, Gómez-Angulo, Jorge H, Gschaedler-Mathis, Anne Christine, Amaya-Delgado, Lorena, Figueroa-Yáñez, Luis J, Arrizon, Javier

“…Abstract Fructans are the main sugar in agave pine used by yeasts during mezcal fermentation processes, from which Candida apicola NRRL Y-50540 and Torulaspora…”
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Mezcal Production in Mexico: Between Tradition and Commercial Exploitation by Arellano-Plaza, Melchor, Paez-Lerma, Jesús Bernardo, Soto-Cruz, Nicolás Oscar, Kirchmayr, Manuel R., Gschaedler Mathis, Anne

“…Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. Regardless of the area of production, the process always…”
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Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System by Barbosa-Hernández, Edwin J., Pliego-Sandoval, Jorge E., Gschaedler-Mathis, Anne, Arrizon-Gaviño, Javier, Arana-Sánchez, Alejandro, Femat, Ricardo, Herrera-López, Enrique J.

“…The yeast Kluyveromyces marxianus has shown the potential to produce β-fructofuranosidases, which are enzymes capable of hydrolyzing β-fructofuranosides links…”
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Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages by Lappe-Oliveras, Patricia, Moreno-Terrazas, Rubén, Arrizón-Gaviño, Javier, Herrera-Suárez, Teófilo, García-Mendoza, Abisaí, Gschaedler-Mathis, Anne

“…Abstract The great variety of agaves and their multiple uses have played an important role in the cultural identification of Mexico. They have been exploited…”
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Fermentative capacity of Kluyveromyces marxianus and Saccharomyces cerevisiae after oxidative stress by Arellano‐Plaza, Melchor, Noriega‐Cisneros, Ruth, Clemente‐Guerrero, Mónica, González‐Hernández, Juan Carlos, Robles‐Herrera, Patsy Dayana, Manzo‐Ávalos, Salvador, Saavedra‐Molina, Alfredo, Gschaedler‐Mathis, Anne

“…Volatile compound production during alcoholic fermentation has been studied in the production of many beverages. Temperature, yeast strain, nutrients and pH…”
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IAgave angustifolia/I Haw. Leaves as a Potential Source of Bioactive Compounds: Extraction Optimization and Extract Characterization by Bermúdez-Bazán, Misael, Estarrón-Espinosa, Mirna, Castillo-Herrera, Gustavo Adolfo, Escobedo-Reyes, Antonio, Urias-Silvas, Judith Esmeralda, Lugo-Cervantes, Eugenia, Gschaedler-Mathis, Anne

“…The leaves of Agave angustifolia Haw. are the main agro-waste generated by the mezcal industry and are becoming an important source of bioactive compounds,…”
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Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by de novo transcriptome analysis by Muñoz-Miranda, Luis A, Pereira-Santana, Alejandro, Gómez-Angulo, Jorge H, Gschaedler-Mathis, Anne Christine, Amaya-Delgado, Lorena, Figueroa-Yáñez, Luis J, Arrizon, Javier

“…Fructans are the main sugar in agave pine used by yeasts during mezcal fermentation processes, from which Candida apicola NRRL Y-50540 and Torulaspora…”
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Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca by Kirchmayr, Manuel R., Segura-García, Luis E., Lappe-Oliveras, Patricia, Moreno-Terrazas, Rubén, de la Rosa, Mayela, Gschaedler Mathis, Anne

“…Mezcal, a distilled alcoholic beverage derived from cooked agave plants, is manufactured traditionally on a small scale where raw materials and production…”
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CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3 by Muñoz-Miranda, Luis A., Zepeda-Peña, Andrea Catalina, Casas-Godoy, Leticia, Pereira-Santana, Alejandro, Méndez-Zamora, Andrés, Barrera-Martínez, Iliana, Rodríguez-Zapata, Luis, Gschaedler-Mathis, Anne Christine, Figueroa-Yáñez, Luis J.

“…Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic profile, which is influenced by several factors, such as the fermentation…”
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