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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)...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Microbiology Society
2023
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| Materias: | |
| 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 |