| culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation. | mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked agave spp. plant stalks (agave must), and each region in mexico with denomination of origin uses defined agave species to prepare mezcal with unique organoleptic characteristics. during fermentation to produce mezcal in the state of tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. in order to address this lack of k ... | 2010 | 20383505 |