First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles [PDF]
International Journal of Food ScienceKombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth.
Tobías Moccia +5 more
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Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation [PDF]
Microbial BiotechnologyThis study aimed to investigate how parental genomes contribute to yeast hybrid metabolism using a metabolomic approach. Previous studies have explored central carbon and nitrogen metabolism in Saccharomyces species during wine fermentation, but this ...
Alba Contreras‐Ruiz +4 more
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Functional genomics and phenotypic characterization of PGP and biocontrol traits of rhizospheric Streptomyces spp. from Mexican milpa agroecosystem [PDF]
BMC MicrobiologyThe traditional Mesoamerican milpa is an ancient agroecosystem with significant cultural and economic importance, commonly practiced by indigenous and rural communities for subsistence agriculture.
Lizbeth Vazquez-Hernandez +4 more
doaj +2 more sources
Invasive Fungal Infection Caused by Magnusiomyces capitatus in an Immunocompromised Pediatric Patient with Acute Lymphoblastic Leukemia in Mexico City: A Case Report [PDF]
Journal of Fungi, 2022 Magnusiomyces capitatus (also denominated “Geotrichum capitatum” and “the teleomorph stage of Saprochaete capitata”) mainly affects immunocompromised patients with hematological malignancies in rare cases of invasive fungal infections (IFIs).
Jossue Ortiz-Álvarez +6 more
doaj +2 more sources
Mycosorb A+® como adsorbente de micotoxinas en la dieta sobre la salud y la producción en cuyes
Revista Científica, 2023 Los alimentos destinados a los animales están contaminados por hongos filamentosos que producen micotoxinas. El estudio tuvo como objetivo evaluar el efecto de Mycosorb A+® como adsorbente de micotoxinas en la dieta sobre la salud, producción y ...
Edwin James Fernández-Fuentes +5 more
doaj +1 more source
Promotion of the growth and yield of Zea mays by synthetic microbial communities from Jala maize
Frontiers in Microbiology, 2023 Plant growth-promoting bacteria (PGPB) are a source of nutrient supply, stimulate plant growth, and even act in the biocontrol of phytopathogens.
Esaú De la Vega-Camarillo +6 more
doaj +1 more source
IDENTIFICACIÓN DE LEVADURAS ASOCIADAS AL HUITLACOCHE
Revista Chapingo Serie Horticultura, 2009 Ustilago maydis (D. C.) Corda es el hongo fitopatogénico que produce el "huitlacoche" en las mazorcas de maíz. Su producción es de marcado interés comercial; pero su rendimiento y calidad pueden verse afectados debido a la presencia antagónica de ...
E. Guevara-Vázquez +4 more
doaj +1 more source
Caracterización de levaduras asociadas al moho del pedúnculo de piña en poscosecha
Agronomía Costarricense, 2023 Introducción. El moho del pedúnculo de la piña es un complejo de microorganismos, que se compone por varios hongos, bacterias y levaduras, que afectan a la fruta en su etapa poscosecha. Objetivo.
Patricia Oreamuno-Fonseca +1 more
doaj +1 more source
Terra Latinoamericana, 2020 Botrytis cinerea puede afectar a la lechuga tanto en condiciones de invernadero como en condiciones de campo. Levaduras vitivinícolas presentaron actividad antifúngica frente a B. cinerea de lechuga in vitro.
Marcos Gabriel Lencinas +4 more
doaj +1 more source
Frontiers in Bioengineering and Biotechnology, 2020 Mixed culture wine fermentations combining species within the Saccharomyces genus have the potential to produce new market tailored wines. They may also contribute to alleviating the effects of climate change in winemaking.
Eva Balsa-Canto +2 more
doaj +1 more source