{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T22:57:56Z","timestamp":1747177076514,"version":"3.40.5"},"reference-count":57,"publisher":"Informa UK Limited","issue":"1","license":[{"start":{"date-parts":[[2023,6,14]],"date-time":"2023-06-14T00:00:00Z","timestamp":1686700800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Cervecer\u00eda Centro Americana, S.A."}],"content-domain":{"domain":["www.tandfonline.com"],"crossmark-restriction":true},"short-container-title":["Journal of the American Society of Brewing Chemists"],"published-print":{"date-parts":[[2024,1,2]]},"DOI":"10.1080\/03610470.2023.2204300","type":"journal-article","created":{"date-parts":[[2023,6,14]],"date-time":"2023-06-14T16:26:32Z","timestamp":1686759992000},"page":"66-77","update-policy":"https:\/\/doi.org\/10.1080\/tandf_crossmark_01","source":"Crossref","is-referenced-by-count":0,"title":["Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles"],"prefix":"10.1080","volume":"82","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1858-3668","authenticated-orcid":false,"given":"Claudia","family":"Ronquillo Blau","sequence":"first","affiliation":[{"name":"Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany"}]},{"given":"Diego","family":"Escoto","sequence":"additional","affiliation":[{"name":"Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany"}]},{"given":"Mathias","family":"Hutzler","sequence":"additional","affiliation":[{"name":"Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany"}]},{"given":"Martin","family":"Zarnkow","sequence":"additional","affiliation":[{"name":"Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany"}]},{"given":"Fritz","family":"Jacob","sequence":"additional","affiliation":[{"name":"Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising-Weihenstephan, Germany"}]},{"given":"Jose Paulo","family":"Sampaio","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, Faculty of Sciences and Technology, New University of Lisbon, Caparica, Portugal"}]}],"member":"301","published-online":{"date-parts":[[2023,6,14]]},"reference":[{"key":"e_1_3_5_2_1","first-page":"51","article-title":"Food Preservation by Fermentation and Fermented Food Products","volume":"1","author":"Mani A.","year":"2018","unstructured":"Mani, A. Food Preservation by Fermentation and Fermented Food Products. Int. J. Acad. Res. Dev. 2018, 1, 51\u201357.","journal-title":"Int. J. Acad. Res. Dev."},{"key":"e_1_3_5_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00174-5"},{"key":"e_1_3_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(99)00082-3"},{"key":"e_1_3_5_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12334"},{"key":"e_1_3_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2018.01.002"},{"key":"e_1_3_5_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2020.02.003"},{"key":"e_1_3_5_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118933794"},{"key":"e_1_3_5_9_1","doi-asserted-by":"publisher","DOI":"10.1038\/srep28774"},{"key":"e_1_3_5_10_1","first-page":"205","article-title":"Yeast Communities Associated with Sugarcane in Campos, Rio De Janeiro, Brazil","volume":"1","author":"de Azeredo L. A.","year":"1998","unstructured":"de Azeredo, L. A.; Gomes, E. A.; Mendon\u00e7a-Hagler, L. C.; Hagler, A. N. Yeast Communities Associated with Sugarcane in Campos, Rio De Janeiro, Brazil. Int. Microbiol. 1998, 1, 205\u2013208.","journal-title":"Int. Microbiol."},{"key":"e_1_3_5_11_1","unstructured":"Serrano L. Determinaci\u00f3n de las poblaciones microbiol\u00f3gicas en el proceso de extracci\u00f3n de jugo de ca\u00f1a de az\u00facar en el Ingenio Manuelita S.A. Facultad de Ciencias Pontificia Universidad Javeriana Colombia 2006. Tesis de Pregrado"},{"key":"e_1_3_5_12_1","unstructured":"Alvarez G. Comparaci\u00f3n entre dos m\u00e9todos Para la reducci\u00f3n de cargas bacterianas en molinos de una industria azucarera. Centro Universitario de Suroccidente Universidad de San Carlos de Guatemala Guatemala 2012. Tesis de Pregrado"},{"key":"e_1_3_5_13_1","first-page":"7","article-title":"Isolation of Cellulose Degrading Bacteria and Yeasts from Pineapple Waste","volume":"4","author":"Catherine G.","year":"2012","unstructured":"Catherine, G.; Vanitha, N. M. Isolation of Cellulose Degrading Bacteria and Yeasts from Pineapple Waste. Int. J. Cur. Res. Rev. 2012, 4, 7\u201314.","journal-title":"Int. J. Cur. Res. Rev."},{"key":"e_1_3_5_14_1","doi-asserted-by":"publisher","DOI":"10.3153\/FH19001"},{"key":"e_1_3_5_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.11.012"},{"key":"e_1_3_5_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-0187-9"},{"key":"e_1_3_5_17_1","volume-title":"Technologie Brauer und M\u00e4lzer","author":"Kunze W.","year":"2007","unstructured":"Kunze, W. Technologie Brauer und M\u00e4lzer, 9th ed.; VLB Berlin: Berlin, Germany, 2007.","edition":"9"},{"key":"e_1_3_5_18_1","first-page":"1259","article-title":"Fermentierte Getr\u00e4nke der Welt ein \u00dcberblick. Teil 2: Cerealien und Pseudocerealienbasierte Getr\u00e4nke","volume":"40","author":"M\u00fcller-Auffermann K.","year":"2013","unstructured":"M\u00fcller-Auffermann, K.; Thormann, J.; Hutzler, M.; Jacob, F. Fermentierte Getr\u00e4nke der Welt ein \u00dcberblick. Teil 2: Cerealien und Pseudocerealienbasierte Getr\u00e4nke. Brauwelt 2013, 40\/41, 1259\u20131263.","journal-title":"Brauwelt"},{"key":"e_1_3_5_19_1","first-page":"1322","article-title":"Fermentierte Getr\u00e4nke der Welt ein \u00dcberblick. 3: Getr\u00e4nke aus Anderen Rohstoffen","volume":"42","author":"M\u00fcller-Auffermann K.","year":"2013","unstructured":"M\u00fcller-Auffermann, K.; Thormann, J.; Hutzler, M.; Jacob, F. Fermentierte Getr\u00e4nke der Welt ein \u00dcberblick. 3: Getr\u00e4nke aus Anderen Rohstoffen. Brauwelt 2013, 42, 1322\u20131327.","journal-title":"Brauwelt"},{"key":"e_1_3_5_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-016-2711-3"},{"key":"e_1_3_5_21_1","unstructured":"Barrios M. 1990 Aproximaci\u00f3n a la Producci\u00f3n Consumo y Vida Social Del Boj En el Area Q\u00b4Eqch\u00edde Guatemala. Proyecto de Investigaci\u00f3n de la Escuela de Antropolog\u00eda de la Universidad de San Carlos de Guatemala: Guatemala City Guatemala; pp 69\u201381. https:\/\/iihaa.usac.edu.gt\/archivohemerografico\/wp-content\/uploads\/2017\/10\/19_estudios_nov_1993_barrios.pdf."},{"key":"e_1_3_5_22_1","unstructured":"del Mar P.; Gil L.; L\u00f3pez L.; P\u00e9rez D.; Rodas J.; Sacasa R.; Zambrano S. Compendio de Recetas T\u00e9cnicas Ancestrales y Modernas de la Gastronom\u00eda Guatemalteca. Facultad de Ciencias de la Salud de la Universidad Galileo Guatemala 2017. Tesis de Pregrado"},{"key":"e_1_3_5_23_1","doi-asserted-by":"publisher","DOI":"10.33885\/sf.1982.2.546"},{"key":"e_1_3_5_24_1","first-page":"7","article-title":"An\u00e1lisis qu\u00edmico del Boj, bebida fermentada ind\u00edgena tradicional elaborada en el departamento de Alta Verapaz","volume":"6","author":"Sandoval H.","year":"1988","unstructured":"Sandoval, H.; Ortiz, S. An\u00e1lisis qu\u00edmico del Boj, bebida fermentada ind\u00edgena tradicional elaborada en el departamento de Alta Verapaz. Revista Cient\u00edfica de la Facultad de Ciencias Qu\u00edmicas y Farmacia; Universidad de San Carlos de Guatemala, Guatemala 1988, 6, 7\u201310.","journal-title":"Revista Cient\u00edfica de la Facultad de Ciencias Qu\u00edmicas y Farmacia"},{"key":"e_1_3_5_25_1","first-page":"17","volume-title":"I Simposio de Investigaciones Arqueol\u00f3gicas En Guatemala","author":"Castillo D.","year":"1987","unstructured":"Castillo, D. La Evoluci\u00f3n de la Cer\u00e1mica En Kaminaljuyu: Comales y C\u00e1ntaros a Trav\u00e9s de 1500 A\u00f1os de su Desarrollo. En I Simposio de Investigaciones Arqueol\u00f3gicas En Guatemala; Laporte, J.P. Escobedo, H., Villagr\u00e1n, S., Eds.; Museo Nacional de Arqueolog\u00eda y Etnolog\u00eda: Guatemala, 1987; pp 17\u201319."},{"key":"e_1_3_5_26_1","unstructured":"S\u00e1nchez P.; Lidia A. Determinaci\u00f3n de Metanol En Bebidas Alcoh\u00f3licas Fermentadas Tradicionales y Populares de Mayor Consumo En Dos Regiones de la Rep\u00fablica de Guatemala Por Cromatograf\u00eda de Gases. Universidad de San Carlos de Guatemala Facultad de Ciencias Qu\u00edmicas y Farmacia Guatemala 2005. Tesis"},{"key":"e_1_3_5_27_1","volume-title":"Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies","author":"Gomes F.","year":"2009","unstructured":"Gomes, F.; Lacerda, I.; Libkind, D.; Lopes, C.; Carvajal, E.; Rosa, C. Traditional Foods and Beverages from South America: Microbial Communities and Production Strategies. In Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies; Nova Science Publishers Inc.: New York, USA, 2009."},{"key":"e_1_3_5_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2012.03.010"},{"key":"e_1_3_5_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2017.07.001"},{"key":"e_1_3_5_30_1","first-page":"176","article-title":"Diversidad de levaduras asociadas a chichas tradicionales de Colombia","volume":"12","author":"L\u00f3pez-Arboleda W. A.","year":"2010","unstructured":"L\u00f3pez-Arboleda, W. A. Diversidad de levaduras asociadas a chichas tradicionales de Colombia. Rev. Colomb. Biotecnol. 2010, 12, 176\u2013186. http:\/\/www.redalyc.org\/articulo.oa?id=77617808014.","journal-title":"Rev. Colomb. Biotecnol."},{"key":"e_1_3_5_31_1","first-page":"19","article-title":"The Use of Response Surface Methodology to Evaluate the Fermentation Conditions in the Production of Tepache","volume":"12","author":"Corona-Gonz\u00e1lez R.","year":"2013","unstructured":"Corona-Gonz\u00e1lez, R.; et\u00a0al. The Use of Response Surface Methodology to Evaluate the Fermentation Conditions in the Production of Tepache. Rev. Mex. Ing. Qu\u00edm 2013, 12, 19\u201328. http:\/\/rmiq.org\/ojs311\/index.php\/rmiq\/article\/view\/1447.","journal-title":"Rev. Mex. Ing. Qu\u00edm"},{"key":"e_1_3_5_32_1","unstructured":"Voelkel. Ananassaft-Im Ursprungsland erntefrisch gepresst. https:\/\/voelkeljuice.de\/sortiment\/detail\/tx-voelkel\/Produkt\/show\/fruchtsaefte-fruchtsaftgetraenke\/ananassaft-100-direktsaft.html (accessed Nov 16 2019)."},{"key":"e_1_3_5_33_1","volume-title":"Wort, Beer, Beer-Based Beverages: Collection of Brewing Analysis Methods of the Mitteleurop\u00e4ische Brautechnische Analysenkommission","author":"Jacob F.","year":"2012","unstructured":"Jacob, F.; Analysenkommission, M. B. Wort, Beer, Beer-Based Beverages: Collection of Brewing Analysis Methods of the Mitteleurop\u00e4ische Brautechnische Analysenkommission; Selbstverl. MEBAK: Freising, Germany, 2012."},{"key":"e_1_3_5_34_1","volume-title":"Betriebs-und Qualit\u00e4tskontrolle in Brauerei und Alkoholfreier Getr\u00e4nkeindustrie","author":"Kr\u00fcger E.","year":"1976","unstructured":"Kr\u00fcger, E.; Bielig, H. J. Betriebs-und Qualit\u00e4tskontrolle in Brauerei und Alkoholfreier Getr\u00e4nkeindustrie. Verlag Paul Parey: Berlin, Germany, 1976."},{"key":"e_1_3_5_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2005.10.018"},{"key":"e_1_3_5_36_1","first-page":"710","article-title":"Yeast Composition of Sugar Cane Juice in Relation to Plant Varieties and Seasonality","volume":"27","author":"Martini C.","year":"2011","unstructured":"Martini, C.; Verruma-Bernardi, M. R.; Borges, M. T.; Margarido, L. A. C.; Caccato-Antonini, S. R. Yeast Composition of Sugar Cane Juice in Relation to Plant Varieties and Seasonality. Biosci. J. 2011, 27, 710\u2013717. http:\/\/www.seer.ufu.br\/index.php\/biosciencejournal\/article\/view\/11711.","journal-title":"Biosci. J."},{"key":"e_1_3_5_37_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0101-20612010000300037"},{"key":"e_1_3_5_38_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJMR2016.8241"},{"key":"e_1_3_5_39_1","first-page":"42","article-title":"Proceso de Elaboraci\u00f3n y Testeo de Chicha Andina a Partir de C\u00e1scara de Pi\u00f1a","volume":"42","author":"Amengual G.","year":"2018","unstructured":"Amengual, G. Proceso de Elaboraci\u00f3n y Testeo de Chicha Andina a Partir de C\u00e1scara de Pi\u00f1a. Trilog\u00eda, Facultad de Aministraci\u00f3n y Econom\u00eda, Universidad Tecnol\u00f3gica Metropolitana, Chile. 2018, 42, 42\u201354.","journal-title":"Trilog\u00eda"},{"key":"e_1_3_5_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-815271-3.00015-4"},{"key":"e_1_3_5_41_1","first-page":"13","article-title":"Descripci\u00f3n de Una Nueva Levadura, Candida queretana, Aislada Del Tepache de Quer\u00e9taro, M\u00e9xico","volume":"2","author":"Herrera T.","year":"1978","unstructured":"Herrera, T.; Ulloa, M. Descripci\u00f3n de Una Nueva Levadura, Candida queretana, Aislada Del Tepache de Quer\u00e9taro, M\u00e9xico. Scientia Fungorum 1978, 2, 13\u201318.","journal-title":"Scientia Fungorum"},{"key":"e_1_3_5_42_1","doi-asserted-by":"publisher","DOI":"10.1106\/BUHF-KMGC-AQ4M-3RXR"},{"key":"e_1_3_5_43_1","doi-asserted-by":"publisher","DOI":"10.24836\/es.v31i57.1089"},{"key":"e_1_3_5_44_1","first-page":"111","article-title":"Mujeres Ch\u2019orti\u2019s y Objetos de Cocina. Biograf\u00edas y Significados Sociales En la Piedra de Moler y el Comal","volume":"19","author":"L\u00f3pez Garc\u00eda J.","year":"2002","unstructured":"L\u00f3pez Garc\u00eda, J. Mujeres Ch\u2019orti\u2019s y Objetos de Cocina. Biograf\u00edas y Significados Sociales En la Piedra de Moler y el Comal. Indiana 2002, 19\u201320, 111\u2013120. https:\/\/www.redalyc.org\/articulo.oa?id=247018404008.","journal-title":"Indiana"},{"key":"e_1_3_5_45_1","first-page":"311","article-title":"Los Confites Derivados de la Panela En Samayac, Suchitep\u00e9quez. Centro de Estudios Folkl\u00f3ricos, Universidad de San Carlos de Guatemala","volume":"85","author":"Sagastume E.","year":"2016","unstructured":"Sagastume, E. Los Confites Derivados de la Panela En Samayac, Suchitep\u00e9quez. Centro de Estudios Folkl\u00f3ricos, Universidad de San Carlos de Guatemala. Tradiciones de Guatemala 2016, 85, 311\u2013327.","journal-title":"Tradiciones de Guatemala"},{"key":"e_1_3_5_46_1","first-page":"598","article-title":"Effect of Cane Variety, Washing and Endpoint Temperature on the Quality of Granulated \"Panela\" Sugarcane","volume":"33","author":"Mujica M. V.","year":"2008","unstructured":"Mujica, M. V.; Guerra, M.; Soto, N. Effect of Cane Variety, Washing and Endpoint Temperature on the Quality of Granulated \"Panela\" Sugarcane. Interciencia 2008, 33, 598\u2013603. http:\/\/repositorio.unicamp.br\/jspui\/handle\/REPOSIP\/63781.","journal-title":"Interciencia"},{"key":"e_1_3_5_47_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12098"},{"key":"e_1_3_5_48_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11274-004-1878-0"},{"key":"e_1_3_5_49_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-017-2792-4"},{"key":"e_1_3_5_50_1","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.1980.31.1.76"},{"key":"e_1_3_5_51_1","first-page":"104","article-title":"Pineapple Wine Fermentation with Yeasts Isolated from Fruit as Single and Mixed Starter Cultures","volume":"5","author":"Chanprasartsuk O.","year":"2012","unstructured":"Chanprasartsuk, O.; Pheanudomkitlert, K.; Toonwai, D. Pineapple Wine Fermentation with Yeasts Isolated from Fruit as Single and Mixed Starter Cultures. Asian J. Food Agro-Industry 2012, 5, 104\u2013111.","journal-title":"Asian J. Food Agro-Industry"},{"key":"e_1_3_5_52_1","volume-title":"Praxishandbuch der Brauerei. Bier und Gesundheit","author":"Piendl A.","year":"1999","unstructured":"Piendl, A. Praxishandbuch der Brauerei. Bier und Gesundheit. Behr\u00b4s Verlag. 2. Akt.-Lfg. 01\/01: Hamburg, Germany, 1999."},{"key":"e_1_3_5_53_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.218"},{"key":"e_1_3_5_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.033"},{"key":"e_1_3_5_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(95)92668-A"},{"key":"e_1_3_5_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.08.012"},{"key":"e_1_3_5_57_1","volume-title":"Lehrbuch der Lebensmittel-Chemie","author":"Belitz H. D.","year":"2008","unstructured":"Belitz, H. D.; Grosch, W.; Schieberle, P. Lehrbuch der Lebensmittel-Chemie. Springer Verlag: Berlin, Germany, 2008."},{"key":"e_1_3_5_58_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118733745"}],"container-title":["Journal of the American Society of Brewing Chemists"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.tandfonline.com\/doi\/pdf\/10.1080\/03610470.2023.2204300","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,1,8]],"date-time":"2024-01-08T23:02:54Z","timestamp":1704754974000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/03610470.2023.2204300"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6,14]]},"references-count":57,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2024,1,2]]}},"alternative-id":["10.1080\/03610470.2023.2204300"],"URL":"https:\/\/doi.org\/10.1080\/03610470.2023.2204300","relation":{},"ISSN":["0361-0470","1943-7854"],"issn-type":[{"type":"print","value":"0361-0470"},{"type":"electronic","value":"1943-7854"}],"subject":[],"published":{"date-parts":[[2023,6,14]]},"assertion":[{"value":"The publishing and review policy for this title is described in its Aims & Scope.","order":1,"name":"peerreview_statement","label":"Peer Review Statement"},{"value":"http:\/\/www.tandfonline.com\/action\/journalInformation?show=aimsScope&journalCode=ujbc20","URL":"http:\/\/www.tandfonline.com\/action\/journalInformation?show=aimsScope&journalCode=ujbc20","order":2,"name":"aims_and_scope_url","label":"Aim & Scope"},{"value":"2022-06-25","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-04-15","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-06-14","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}