César Iván Ojeda-Linares
Biographic Data
| ID | 4879165 |
|---|---|
| NAME | César Iván Ojeda-Linares |
| GIVEN NAMES | César Iván |
| FAMILY NAME | Ojeda-Linares |
| SIGNATURE | OJEDA-LINARES C I |
| AFFILIATIONS | Universidad Nacional Autonoma de Mexico |
| ORCID | 0009-0005-4160-1640 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 17 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Yeast Communities and Traditional Knowledge in Fermented Cactus Fruit Beverages
Fermented beverages made from cactus fruits hold deep historical, cultural, and nutritional significance in arid and semi-arid regions of Mexico and the United States. Despite their longstanding role in local diets and food systems, these beverages remain understudied in ethnobiological research. One example is colonche, a traditional beverage made by open fermentation of prickly pear fruits, particularly Opuntia streptacantha , in the Central Me…
The dawn of ethnomicrobiology
BACKGROUND: Ethnobiologists commonly analyze local knowledge systems related to plants, animals, fungi, and ecosystems. However, microbes (bacteria, yeasts, molds, viruses, and other organisms), often considered invisible in their interactions with humans, are often neglected. Microorganisms were the earliest life forms on Earth, and humans have interacted with them throughout history. Over time, humans have accumulated ecological knowledge about…
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
The dawn of ethnomicrobiology
BACKGROUND: Ethnobiologists commonly analyze local knowledge systems related to plants, animals, fungi, and ecosystems. However, microbes (bacteria, yeasts, molds, viruses, and other organisms), often considered invisible in their interactions with humans, are often neglected. Microorganisms were the earliest life forms on Earth, and humans have interacted with them throughout history. Over time, humans have accumulated ecological knowledge about…
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
The dawn of ethnomicrobiology
BACKGROUND: Ethnobiologists commonly analyze local knowledge systems related to plants, animals, fungi, and ecosystems. However, microbes (bacteria, yeasts, molds, viruses, and other organisms), often considered invisible in their interactions with humans, are often neglected. Microorganisms were the earliest life forms on Earth, and humans have interacted with them throughout history. Over time, humans have accumulated ecological knowledge about…
Yeast Communities and Traditional Knowledge in Fermented Cactus Fruit Beverages
Fermented beverages made from cactus fruits hold deep historical, cultural, and nutritional significance in arid and semi-arid regions of Mexico and the United States. Despite their longstanding role in local diets and food systems, these beverages remain understudied in ethnobiological research. One example is colonche, a traditional beverage made by open fermentation of prickly pear fruits, particularly Opuntia streptacantha , in the Central Me…
Biology (2 works) · Botanical Research and Applications (2 works) · Cactus (2 works) · Ethnobiology (2 works) · Fermentation (2 works) · Fermentation and Sensory Analysis (2 works) · Anthropology (1 works) · Biodiversity (1 works) · Botany (1 works) · Ecology (1 works)