Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, Aarón Espinosa‐Jaime et autres
The production of traditional agave spirits in Mexico, such as mezcal, involves a process that uses environmental microorganisms to ferment the cooked must from agave plants. By analysing these microorganisms, researchers can understand the dynamics of microbial communities at the interface of …
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