A study of Pichia membranaefaciens and Saccharomyces cerevisiae, the yeast constituents of the zooglean known in Mexico as Tibicos
DOI:
https://doi.org/10.33885/sf.1981.2.538Abstract
This paper describes the morpholc-gical and physiologica] characteristics
of two yeast species, Pichia membranaefaciens and. Sacharomyces
cerevisiae, isolated from the zocgloeae known in México as
tibióos, which are gel-atincus miasses, oomposed of bacteria and yeasts
that develop in sugary liquids maintained stable. These tibicos are
used in the preparation of some popular fermentad beverages. such
as tepache de tibíeos., and a kind of vinegar called vinagre de tibicos.
Certain people cultívate these tibiccs in water with brown sugar and
drink the fíltrate with the purpose of reducing weight.
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