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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...

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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

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