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Description:: In coffee processing, a large number of microorganisms that can have an effect on the quality of the product are naturally present. Studies focused on shaping microbial communities, however, are scarce, and only a few use cultureindependent methods. In this study, the isolation and molecular identification (16S rRNA and ITS...
Subject:: Biotecnología, Coffee -- Processing, Café -- Cultivo, Biotechnology, Coffee -- Production, Café -- Procesamiento, Coffee -- Culture, and Café -- Producción -- Tabasco (México : Estado)
Creator:: Gutiérrez Rodríguez, Elisa Karen
Contributor:: Perraud-Gaime, Isabelle, Carrasco Navarro, Ulises, Rodríguez Serrano, Gabriela Mariana, Fernández Perrino, Francisco José, and Escalante Lozada, José Adelfo
Publisher:: Universidad Autónoma Metropolitana
Posgrado:: Maestria en Biotecnologia
Language:: spa
Año de publicación:: 2019
Rights Statement*:: Acceso Abierto
License:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/masterThesis
Identifier:: https://doi.org/10.24275/uami.ff365529b

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