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

Samankaltaisia teoksia

• Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol
  Tekijä: ben Omar, Nabil, et al.
  Julkaistu: (2000)
• Nitrogen Fixation in Pozol, a Traditional Fermented Beverage
  Tekijä: Rizo, Jocelin, et al.
  Julkaistu: (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
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  Julkaistu: (2003)
• Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough
  Tekijä: Phister, Trevor G., et al.
  Julkaistu: (2004)
• Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)
  Tekijä: Chaves-Lopez, Clemencia, et al.
  Julkaistu: (2016)