Microbial community dynamics during production of the Mexican fermented maize dough pozol

Applied and Environmental Microbiology

Volumn 66, Issue 9, 2000, Pages 3664-3673

  Ben Omar, N ^a   Ampe, F ^a  

^a CNRS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; LACTIC ACID;

ACIDIFICATION; ARTICLE; BACTERIAL FLORA; BIFIDOBACTERIUM; BIODIVERSITY; DNA SEQUENCE; ENTEROCOCCUS; FERMENTATION; GENE TARGETING; LACTOBACILLUS FERMENTUM; MAIZE; MEXICO; NONHUMAN; NUCLEOTIDE SEQUENCE; POPULATION DYNAMICS; STREPTOCOCCUS; YEAST;

BACTERIA; COLONY COUNT, MICROBIAL; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, RIBOSOMAL; ECOSYSTEM; ELECTROPHORESIS, AGAR GEL; FERMENTATION; FOOD MICROBIOLOGY; MOLECULAR SEQUENCE DATA; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; ZEA MAYS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; ENTEROBACTERIA; ENTEROCOCCUS; EUKARYOTA; FUNGI; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; STREPTOCOCCUS; ZEA MAYS;

EID: 0033823404     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.9.3664-3673.2000     Document Type: Article

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