Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic Sii-25124 and non-amylolytic W. confusa 17, isolated from pozol, were studied on t...

Descripción completa

Detalles Bibliográficos
Autores principales: Bolaños-Núñez, Sandra, Santiago-Urbina, Jorge A., Guyot, Jean-Pierre, Díaz-Ruiz, Gloria, Wacher, Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622207/
https://www.ncbi.nlm.nih.gov/pubmed/34828889
http://dx.doi.org/10.3390/foods10112607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622207/
https://www.ncbi.nlm.nih.gov/pubmed/34828889
http://dx.doi.org/10.3390/foods10112607

Ejemplares similares