The biosorption of Co(II) on three fungal biomasses:Paecilomycessp.,Penicilliumsp., andAspergillus niger, was studied in this work. The fungal biomass ofPaecilomycessp. showed the best results, since it removes 93% at 24 h of incubation, while the biomasses ofPenicilliumsp. andAspergillus nigerare less efficient, since they remove the metal 77.5% and 70%, respectively, in the same time of incubation, with an optimum pH of removal for the three analyzed biomasses of 5.0 ± 0.2 at 28°C. Regarding the temperature of incubation, the most efficient biomass was that ofPaecilomycessp., since it removes 100%, at 50°C, while the biomasses ofPenicilliumsp. andAspergillus nigerremove 97.1% and 94.1%, at the same temperature, in 24 hours of incubation. On the contrary, if the concentration of the metal is increased, the removal capacity for the three analyzed biomasses decreases; if the concentration of the bioadsorbent is increased, the removal of the metal also increases. It was observed that, after 4 and 7 days of incubation, 100%, 100%, and 96.4% of Co(II) present in naturally contaminated water were removed, respectively.

The maguey mezcalero potosino (Agave salmiana) is a natural resource of great regional importance, used for the manufacture of mezcal and other alcoholic beverages by fermentation of simple sugars and sugars released by fructans hydrolysis. For this, only the stem and base of leaves is used, which results on wasting the other sections that represent up to 40% of weight of the complete plant. The objective of this study was to identify and quantify the fermentable carbohydrates present in raw and hydrolysed juices of the stem and four sections of the whole leaves (base, neck, wings and apex) of maguey plants with representative specimens of three stages of maturity with industrial importance. For carbohydrate characterization, high resolution liquid chromatography (HLPC) was used. The sugars found as fructose, glucose, sucrose, xylose and maltose coincide with those identified in other Agave species, significant differences are observed depending on the section and the state of maturity of the plant, the sugar concentration in the discarded sections of the plant (fructose: 5.79 – 4.80 mg mL-1) are considerable and statistically similar to those found in the stem (fructose: 2.49 mg mL-1) and the base of the leaf (fructose: 3.16 mg mL-1) (structure used in the mezcal production process). The results obtained can promote the integral use of the plant and diversification towards other industries such as pharmaceuticals, biofuels or foods.

Beer is a fermented beverage part of socio-cultural traditions, and recently, craft beer (small and industrial manufacturers) has been covering interest in many regions, such as México. The objective of this work was to analyze physicochemical kinetics and determine the ethyl and methyl content in our own-manufactured (OM) craft beer and compare it with commercial craft beer. The experiment was divided into two sections: (1) three types of Ale craft beer (Blonde, American Pale, and Stout) were manufactured, and during the fermentation process, physicochemical kinetics (pH, specific gravity, lactic acid, ethanol, and sugars) were analyzed, and (2) both the OM and six commercial craft beers were studied to analyze the content of methyl and ethyl alcohols via HPLC. Statistical analysis: (1) A completely randomized design with repeated measurements and a Pearson’s correlation test (p < 0.05) were conducted. (2) A complete block randomized design to compare alcohol production in OM and commercial beers was conducted. Results: (1) The pH, specific gravity, and maltose tended to decrease during the first 24–48 h of fermentation; however, no changes were observed during the remaining 120 h. In contrast, lactic acid production started after 48 h in Blond and American Pale beers and after 72 h in Stout. Maltose, glucose, and fructose were consumed immediately during ethanol production. (2) The HPLC analysis showed a retention time of 25.9 min for ethanol, with the lowest levels for Blond (6.2%) and the highest for Pale (7.5%) in OM, while commercial beers ranged from 4.5% to 6.8%. No methanol was detected in any beer analyzed; on the other hand, lactic acid was observed in all beers analyzed. In conclusion, physicochemical changes were observed immediately at the beginning of the fermentation process. Commercial and OM beers comply with the provisions of the Official Mexican Standards.

Agave‑based distilled‑beverage production in Mexico, particularly mezcal and tequila, is facing intensifying sustainability challenges driven by climate change, monocropping expansion, and degradation of socio‑ecological systems. In this context, agroecological zoning represents a strategic tool for improving territorial planning and strengthening climate resilience. This study aimed to identify agroecologically suitable areas for mezcal (Agave angustifolia) and tequila (Agave tequilana) agaves across Mexico, while minimising biodiversity impacts and supporting sustainable land‑use decision‑making. We combined bibliometric analysis with ecological niche modelling using the maximum entropy algorithm (MaxEnt), integrating georeferenced occurrence data from major producing municipalities with climatic, topographic, and edaphic variables for the 2020 - 2025 period. The resulting models showed high predictive performance, with area under the curve (AUC) values of 0.941 for A. angustifolia and 0.978 for A. tequilana. Species‑specific vulnerability patterns were identified: A. angustifolia displayed greater sensitivity to topographic and soil‑chemical factors, whereas A. tequilana was predominantly constrained by climatic variables, particularly temperature and precipitation, increasing its exposure to climate change. Threshold analyses delineated a statistically robust core area of approximately 4,578 km2 with guaranteed agroecological suitability, representing zones of long term productive stability. Expanding cultivation beyond these core areas was associated with decreasing statistical confidence and higher agronomic risk. Overall, the findings demonstrate that agroecological zoning can support climate resilient and regenerative agave production pathways in Mexico. These findings underscore the need for differentiated public policies that promote polyculture systems, genetic diversity conservation, and circular management of agave by products to ensure the long term sustainability of mezcal and tequila producing landscapes.