Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage
Wilbert Gutiérrez-Sarmiento, Betsy Anaid Peña-Ocaña, Anayancy Lam-Gutiérrez, Jorge Martín Guzmán-Albores, Ricardo Jasso‐Chávez, Víctor Manuel Ruíz-Valdiviezo
Topics & Concepts
BiologyFermentationFood scienceMicrobial population biologyLeuconostocLactococcusSugarLactobacillusFood spoilageLactic acidYeastLactococcus lactisBiochemistryBacteriaGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisGut microbiota and health