Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations

Applied and Environmental Microbiology

Volumn 65, Issue 12, 1999, Pages 5464-5473

  Ampe, Frédéric ^a   Ben Omar, Nabil ^a   Moizan, Claire ^a   Wacher, Carmen ^b   Guyot, Jean Pierre ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; OLIGONUCLEOTIDE; OXYGEN; POLYSACCHARIDE; RIBOSOME DNA; RIBOSOME RNA; STARCH;

ARTICLE; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MAIZE; MICROORGANISM; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; STREPTOCOCCUS;

LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; STREPTOCOCCUS; WEISSELLA;

EID: 0041153826     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.12.5464-5473.1999     Document Type: Article

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