Respiratory capacity of the Kluyveromyces marxianus yeast isolated from the mezcal process during oxidative stress

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 7, 2013, Pages 1279-1287

  Arellano Plaza, Melchor ^a,b   Gschaedler Mathis, Anne ^b   Noriega Cisneros, Ruth ^a   Clemente Guerrero, Mónica ^a   Manzo Ávalos, Salvador ^a   González Hernández, Juan Carlos ^c   Saavedra Molina, Alfredo ^a  

^a UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^c INSTITUTO TECNOLÓGICO DE MORELIA   (Mexico)

Author keywords

M xico; Mezcal; Oxidative stress; Respiration; Spontaneous fermentation; Yeast

Indexed keywords

FERMENTATION PROCESS; KLUYVEROMYCES MARXIANUS; METABOLIC SYSTEMS; MEZCAL; RESPIRATION; SACCHAROMYCES CEREVISIAE STRAINS; SPONTANEOUS FERMENTATION; STRESS RESPONSE GENES;

FERMENTATION; OXIDANTS; OXIDATIVE STRESS; OXYGEN; STRAIN;

YEAST;

HYDROGEN PEROXIDE; MENADIONE; OXIDIZING AGENT;

ARTICLE; BIOREACTOR; CHEMISTRY; COMPARATIVE STUDY; CULTURE MEDIUM; DRUG EFFECT; FOOD CONTROL; ISOLATION AND PURIFICATION; KLUYVEROMYCES; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; SACCHAROMYCES CEREVISIAE;

BIOREACTORS; CULTURE MEDIA; FOOD MICROBIOLOGY; HYDROGEN PEROXIDE; KLUYVEROMYCES; MICROBIAL VIABILITY; OXIDANTS; OXIDATION-REDUCTION; OXIDATIVE STRESS; SACCHAROMYCES CEREVISIAE; VITAMIN K 3;

AGAVE TEQUILANA; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE;

EID: 84879180537     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-013-1291-7     Document Type: Article

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