Manuel R. Kirchmayr

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

A. Verdugo Valdez, Luis Eduardo Segura-García, Manuel R. Kirchmayr et al. · Antonie van Leeuwenhoek · 2011 · 70 citations

Biology, Fungal Diversity, Food Fermentation +10

Effects of Agave tequilana fructans with different degree of polymerization profiles on the body weight, blood lipids and count of fecal Lactobacilli/Bifidobacteria in obese mice

Ana Laura Márquez-Aguirre, Rosa María Camacho-Ruiz, Myriam Arriaga‐Alba et al. · Food & Function · 2013 · 64 citations

Nutrition, Dietary Fibre, Agave Tequilana +21

Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca

Manuel R. Kirchmayr, Luis Eduardo Segura-García, Patricia Lappe-Oliveras et al. · LWT · 2017 · 56 citations

Microbial Diversity, Food Fermentation, Fermentation Efficiency +7

The intestinal mycobiota and its relationship with overweight, obesity and nutritional aspects

Ricardo García‐Gamboa, Manuel R. Kirchmayr, Misael Sebastián Gradilla‐Hernández et al. · Journal of Human Nutrition and Dietetics · 2021 · 53 citations

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

A. Arana-Sánchez, Luis Eduardo Segura-García, Manuel R. Kirchmayr et al. · World Journal of Microbiology and Biotechnology · 2015 · 50 citations

Biology, Food Fermentation, Biotechnology +4