Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Benzer Materyaller

• Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol
  Yazar:: ben Omar, Nabil, ve diğerleri
  Baskı/Yayın Bilgisi: (2000)
• Nitrogen Fixation in Pozol, a Traditional Fermented Beverage
  Yazar:: Rizo, Jocelin, ve diğerleri
  Baskı/Yayın Bilgisi: (2020)
• Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage
  Yazar:: Díaz-Ruiz, G., ve diğerleri
  Baskı/Yayın Bilgisi: (2003)
• Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough
  Yazar:: Phister, Trevor G., ve diğerleri
  Baskı/Yayın Bilgisi: (2004)
• Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)
  Yazar:: Chaves-Lopez, Clemencia, ve diğerleri
  Baskı/Yayın Bilgisi: (2016)