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

Gelijkaardige items

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