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,...

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Auteurs principaux: Sandra Bolaños-Núñez, Jorge A. Santiago-Urbina, Jean-Pierre Guyot, Gloria Díaz-Ruiz, Carmen Wacher
Format: article
Langue:EN
Publié: MDPI AG 2021
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Accès en ligne:https://doaj.org/article/c0677374cf9747ff9b86e390cc654f39
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