Metaproteomic Insights Into the Microbial Community in Pozol

Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the microbiology, biochemistry and metaproteomics of pozol allowed the construction of a comprehensive image of the fermentation s...

Descripción completa

Detalles Bibliográficos
Autores principales: Rizo, Jocelin, Guillén, Daniel, Díaz-Ruiz, Gloria, Wacher, Carmen, Encarnación, Sergio, Sánchez, Sergio, Rodríguez-Sanoja, Romina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8417691/
https://www.ncbi.nlm.nih.gov/pubmed/34490328
http://dx.doi.org/10.3389/fnut.2021.714814

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8417691/
https://www.ncbi.nlm.nih.gov/pubmed/34490328
http://dx.doi.org/10.3389/fnut.2021.714814

Ejemplares similares