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  1. Elaborando cerveza con malta de maíz pigmentado: propiedades químicas, sensoriales y expectativas del consumidor, Brewing with pigmented corn malt: Chemical, sensory properties, and consumer's expectations

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    Description: The subject of this thesis is oriented to the development of novel beers made 100% with varieties of pigmented corn. The study approaches from two perspectives: the chemical and the sensory approach. From the sensory point of view, this thesis addresses the conceptualization of a ‘corn beer’, the sensory profiling...
    Subject: Elaboración de cerveza, Malt (Cereals), Biotecnología, Malta (Cereales), Brewing, and Biotechnology
    Creator: Romero Medina, María Angélica
    Contributor: Lelievre Desmas, Maud, Chollet, Sylvie, Escalona Buendía, Héctor Bernardo, Estarrón Espinosa, Mirna, and Villanueva Rodríguez, Socorro Josefina
    Publisher: Universidad Autónoma Metropolitana
    Posgrado: Doctorado en Biotecnologia
    Language: eng
    Año de publicación: 2021
    Rights Statement*: Acceso Abierto
    License: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: info:eu-repo/semantics/doctoralThesis
    Identifier: https://doi.org/10.24275/uami.ws859f82q

  2. Protein secretion in reduced genome strains from Streptomyces lividans TK24

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    Description: Genome reduction is a strategy that aims to improve the efficency of heterologous expression. Non-essential gene clusters from the secondary metabolism in S. lividans TK24, a common expression system, were deleted. The effect of this deletion on the expression and secretion for both native and heterologous proteins was not studied...
    Subject: Biotecnología and Biotechnology
    Creator: Marcelín Leyva, Clara Luz
    Contributor: Mejía Álvarez, Armando, Figueroa Martínez, Francisco Javier, Carrasco Navarro, Ulises, Economou, Tassos, Barrios González, Javier, and Loera Corral, Octavio
    Publisher: Universidad Autónoma Metropolitana
    Posgrado: Maestria en Biotecnologia
    Language: eng
    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.bv73c043w