%0 Journal Article
%T Influencia de la variedad de ma¨ªz en las caracter¨ªsticas fisicoqu¨ªmicas del huitlacoche (Ustilago maydis)
%A Pimentel-Gonz¨¢lez
%A D.J.
%A Rodr¨ªguez-Huezo
%A M.E.
%A Campos-Montiel
%A R.G.
%A Trapala-Islas
%A A.
%A Hern¨¢ndez-Fuentes
%A A.D.
%J Revista mexicana de ingenier¨ªa qu¨ªmica
%D 2011
%I Universidad Aut¨®noma Metropolitana Unidad Iztapalapa
%X in this research the influence of variety of corn used as substrate in the physicochemical characteristics of huitlacoche (ustilago maydis) was studied. three corn varieties were used: bengala, tigre and qmp. the corn varieties were produced under same conditions and were characterized chemically: starch, protein, lysine and tryptophan. different corn varieties were inoculated artificially with u. maydis. huitlacoche were collected after 28 days and ¡ãbrix, titratable acidity, vitamin c, ph, chlorophyll, sugars, lum nosity, tone angle, color purity, protein, lysine, tryptopha an and quality index were determined. results shown that three corn varieties had significant differences (p<0.05) in starch, lysine and tryptophan. in huitlacoche produced in different corn varieties had significant differences on ¡ãbrix, titratable acidity, vitamin c, chlorophyll, total sugars, protein, color purity, lysine, tryptophan and quality index. results suggest that corn variety have influence in physicochemical characteristics of u. maydis, finding a major quality index when it is inoculated on qmp corn variety.
%K edible mushroom
%K parasite
%K substrate
%K aminoacids.
%U http://www.scielo.org.mx/scielo.php?script=sci_abstract&pid=S1665-27382011000200003&lng=en&nrm=iso&tlng=en