Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough

Pozol is a traditional prehispanic Mexican beverage made from fermented nixtamal dough; it is still part of everyday life in many communities due to its nutritional properties. It is the product of spontaneous fermentation and has a complex microbiota composed primarily of lactic acid bacteria (LAB)...

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Detalles Bibliográficos
Autores principales: López-Sánchez, Rafael, Hernández-Oaxaca, Diana, Escobar-Zepeda, Alejandra, Ramos Cerrillo, Blanca, López-Munguía, Agustin, Segovia, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Microbiology Society 2023
Materias:
Microbial Interactions and Communities (formerly Host-Microbe Interaction)
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10433422/
https://www.ncbi.nlm.nih.gov/pubmed/37410634
http://dx.doi.org/10.1099/mic.0.001355

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10433422/
https://www.ncbi.nlm.nih.gov/pubmed/37410634
http://dx.doi.org/10.1099/mic.0.001355

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