Search Results - "Soto‐Cruz, Nicolás O."

Yeast competition during alcoholic fermentation of agave. Its comprehension as a way to reach sustainable mezcal production by Acosta‐García, Erick D., Páez‐Lerma, Jesús B., Moreno‐Jiménez, Martha R., Rojas‐Contreras, Juan A., Soto‐Cruz, Nicolás O.

“…The mezcal industry faces challenges such as overexploitation of wild agaves, poor cooking processes, incomplete fermentation, little control of the…”
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Mechanistic Modelling of Biomass Growth, Glucose Consumption and Ethanol Production by Kluyveromyces marxianus in Batch Fermentation by Salazar, Yolocuauhtli, Valle, Paul A, Rodríguez, Emmanuel, Soto-Cruz, Nicolás O, Páez-Lerma, Jesús B, Reyes-Sánchez, Francisco J

“…This paper presents results concerning mechanistic modeling to describe the dynamics and interactions between biomass growth, glucose consumption and ethanol…”
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Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation by Méndez-Hernández, Jazmín E., Rodríguez-Durán, Luis V., Páez-Lerma, Jesús B., Soto-Cruz, Nicolás O.

“…The production of secondary metabolites can be improved with the supply of precursors both in submerged and solid-state fermentation (SSF). Microorganisms…”
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The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae by Acosta-García, Erick D., Soto-Cruz, Nicolás O., Valdivia-Hernández, Edwin A., Rojas-Contreras, Juan A., Moreno-Jiménez, Martha R., Páez-Lerma, Jesús B.

“…Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this…”
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Yeasts Isolated from the Alcoholic Fermentation of Agave duranguensis During Mezcal Production by Páez-Lerma, Jesús B., Arias-García, Armando, Rutiaga-Quiñones, Olga M., Barrio, Eladio, Soto-Cruz, Nicolás O.

“…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…”
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Editorial: Sustainable Production of Ethnic Alcoholic Beverages by Soto-Cruz, Nicolás O., Kirchmayr, Manuel R., Sharma, Avinash

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Volatile compound analysis in mezcal based on multiple extraction/concentration methods, deconvolution software, and multivariate analysis by Acosta-García, Erick D., Páez-Lerma, Jesús B., Martínez-Prado, María A., Soto-Cruz, Nicolás O.

“…The Mezcal sensory profile is considered characteristic of each producing region being linked to the volatile compounds present in the beverage. The volatile…”
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Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation by Sainz-Mellado, Diana C, Méndez-Hernández, Jazmín E, López-Miranda, Javier, Páez-Lerma, Jesús B, Aguilar, Cristobal N, Soto-Cruz, Nicolas O

“…Nowadays, isoamyl acetate production is carried out by chemical synthesis with a recent interest in developing biological producing processes, mainly based on…”
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Mechanistic Modelling of Biomass Growth, Glucose Consumption and Ethanol Production by IKluyveromyces marxianus/I in Batch Fermentation by Salazar, Yolocuauhtli, Valle, Paul A, Rodriguez, Emmanuel, Soto-Cruz, Nicolas O, Paez-Lerma, Jesus B, Reyes-Sanchez, Francisco J

“…This paper presents results concerning mechanistic modeling to describe the dynamics and interactions between biomass growth, glucose consumption and ethanol…”
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