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

The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods, including microbial enumeration, fermentation product analysis, quantification of microbial taxa with 16S rRN...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Ampe, Frédéric, ben Omar, Nabil, Moizan, Claire, Wacher, Carmen, Guyot, Jean-Pierre
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91745/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10584005/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.12.5464-5473.1999
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