The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands

Probiotics and Antimicrobial Proteins

Volumn 4, Issue 2, 2012, Pages 140-144

  Valadez Blanco, Rogelio ^a   Bravo Villa, Griselda ^a   Santos Sánchez, Norma F ^a   Velasco Almendarez, Sandra I ^a   Montville, Thomas J ^b  

^a UNIVERSIDAD TECNOLÓGICA DE LA MIXTECA   (Mexico)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Aguamiel; Fermented beverage; Pulque

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; CHEMICAL ANALYSIS; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; LACTIC ACID BACTERIUM; NONHUMAN; PRIORITY JOURNAL; PULQUE;

AGAVE;

EID: 84860456443     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-012-9096-9     Document Type: Article

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