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

Lignende værker

• 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
  af: Ampe, Frédéric, et al.
  Udgivet: (1999)
• Identification of Bacilysin, Chlorotetaine, and Iturin A Produced by Bacillus sp. Strain CS93 Isolated from Pozol, a Mexican Fermented Maize Dough
  af: Phister, Trevor G., et al.
  Udgivet: (2004)
• Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation
  af: Aslankoohi, Elham, et al.
  Udgivet: (2013)
• Nitrogen Fixation in Pozol, a Traditional Fermented Beverage
  af: Rizo, Jocelin, et al.
  Udgivet: (2020)
• Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation
  af: Laureys, David, et al.
  Udgivet: (2014)