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 <i>Sii</i>-25124 and non-amylolytic <i>W. confusa</i> 17,...
Enregistré dans:
Auteurs principaux: | , , , , |
---|---|
Format: | article |
Langue: | EN |
Publié: |
MDPI AG
2021
|
Sujets: | |
Accès en ligne: | https://doaj.org/article/c0677374cf9747ff9b86e390cc654f39 |
Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|