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Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol

The dynamics of the microbial community responsible for the traditional fermentation of maize in the production of Mexican pozol was investigated by using a polyphasic approach combining (i) microbial enumerations with culture media, (ii) denaturing gradient gel electrophoresis (DGGE) fingerprinting...

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Autors principals: ben Omar, Nabil, Ampe, Frédéric
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2000
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC92204/
https://ncbi.nlm.nih.gov/pubmed/10966374
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