Pichia membranaefaciens and Saccharomyces cerevisiae, yeasts involved in the fermentation of the beverage called tepache in Mexico
DOI:
https://doi.org/10.33885/sf.1982.2.546Abstract
This paper describes the morphological and physiological characteristics of two yeast
species, Pichia membranaefaciens and Saccharomyces cerevisiae, isolated from the fermented
beverage prepared with water, brown sugar, pineapple and/or other fruits, called "tepache"
in México, which is consumed in many places of this country. The tepache utilized
in this study was obtained from a market place at México City. P. membranaefaciens
is registered for the first time and the presence of S. cerevisiae is confirmed in this beverage.
Some considerations are made on the elaboration, the importance of microbiological
studies, the possible quality control and the industrial production of the various kinds
of tepache.
Downloads
Downloads
How to Cite
Issue
Section
License
Copyright notice
Open access policy
The authors who publish in this journal accept the following conditions:
In accordance with copyright laws, Scientia Fungorum recognizes and respects the authors’ moral rights, as well as the ownership of property rights, which will be transferred to the journal for dissemination in open access. Scientia Fungorum does not charge for submission and processing of articles for publication.
All the texts published by Scientia Fungorum –with no exception– are distributed under a Creative Commons License Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0), which allows third parties to use the publication as long as the work’s authorship and its first publication in this journal are mentioned.
The authors can enter into independent and additional contractual agreements for the nonexclusive distribution of the version of the article published in Scientia Fungorum (for example include it into an institutional repository or publish it in a book) as long as it is clearly and explicitly indicated that the work was published for the first time in Scientia Fungorum.
For all the above, the authors shall send the form of Letter-transfer of Property Rights for the first publication duly filled in and signed by the author(s). This form must be sent as a complementary file.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International license (CC-By-NC-SA 4.0).
