Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)

Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mea...

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Detalles Bibliográficos
Autores principales: Chaves-Lopez, Clemencia, Serio, Annalisa, Delgado-Ospina, Johannes, Rossi, Chiara, Grande-Tovar, Carlos D., Paparella, Antonello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4965452/
https://www.ncbi.nlm.nih.gov/pubmed/27524979
http://dx.doi.org/10.3389/fmicb.2016.01168

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4965452/
https://www.ncbi.nlm.nih.gov/pubmed/27524979
http://dx.doi.org/10.3389/fmicb.2016.01168

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