載入...
Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)
Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mea...
Na minha lista:
| 發表在: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Frontiers Media S.A.
2016
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4965452/ https://ncbi.nlm.nih.gov/pubmed/27524979 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.01168 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|