Zobrazeno 1 - 10
of 110
pro vyhledávání: '"pozol"'
Autor:
Jocelin Rizo, Daniel Guillén, Gloria Díaz-Ruiz, Carmen Wacher, Sergio Encarnación, Sergio Sánchez, Romina Rodríguez-Sanoja
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the microbiology, biochemistry and metaproteomics of pozol allowed the construct
Externí odkaz:
https://doaj.org/article/411d84d2655e47b5b0f5b3ae429836ff
Autor:
Diana Hernández-Oaxaca, Rafael López-Sánchez, Luis Lozano, Carmen Wacher-Rodarte, Lorenzo Segovia, Agustín López Munguía
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/c46b853f1c484e2c9b4d46eb06548c80
Autor:
Diana Hernández-Oaxaca, Rafael López-Sánchez, Luis Lozano, Carmen Wacher-Rodarte, Lorenzo Segovia, Agustín López Munguía
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The genus Weissella is composed of a group of Gram-positive facultative anaerobe bacteria with fermentative metabolism. Strains of this genus have been isolated from various ecological niches, including a wide variety of fermented cereal foods. The p
Externí odkaz:
https://doaj.org/article/09320b3250ce459e8c740d8e79bb1438
Autor:
Sandra Bolaños-Núñez, Jorge A. Santiago-Urbina, Jean-Pierre Guyot, Gloria Díaz-Ruiz, Carmen Wacher
Publikováno v:
Foods, Vol 10, Iss 11, p 2607 (2021)
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.
Externí odkaz:
https://doaj.org/article/c0677374cf9747ff9b86e390cc654f39
Autor:
Barbara Cooper-Bribiesca, Arturo Navarro-Ocaña, Gloria Díaz-Ruiz, Guillermo Aguilar-Osorio, Romina Rodríguez-Sanoja, Carmen Wacher
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Streptococcus infantarius ssp. infantarius 25124 (Sii-25124) is a lactic acid bacterium (LAB) isolated from pozol, a refreshing beverage prepared by suspending fermented nixtamal (a thermal and alkali-treated maize dough) in water. Although Lactobaci
Externí odkaz:
https://doaj.org/article/16d8cb15be64409c80fe4860a2c652ed
Publikováno v:
Estudios de Cultura Maya, Vol 47, Iss 0, Pp 119-150 (2015)
Este trabajo intenta restituir a las traducciones del maya el sentido original de algunos párrafos de la primera página del Chilam Balam de Chumayel, que fueron alterados en algunas ediciones de este libro. Los parágrafos contenidos al inicio del
Externí odkaz:
https://doaj.org/article/d8ef80f204b7420ab7745f5c622e4af7
Akademický článek
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Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFAM
Universidade Federal do Amazonas (UFAM)
instacron:UFAM
Universidade Federal do Amazonas (UFAM)
instacron:UFAM
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::cbb316f01a3322c1a1e5d8143e549d9f
https://tede.ufam.edu.br/handle/tede/8625
https://tede.ufam.edu.br/handle/tede/8625
Autor:
Carmen Wacher, Sandra Bolaños-Nuñez, Jean-Pierre Guyot, Gloria Díaz-Ruiz, Jorge A. Santiago-Urbina
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2607, p 2607 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2607, p 2607 (2021)
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.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daf1f03ed4da9a3887fc47cc59ee8ae7
Autor:
Luis Lozano, Lorenzo Segovia, Agustín López Munguía, Carmen Wacher-Rodarte, Diana Hernández-Oaxaca, Rafael López-Sánchez
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e2e14cbdfbd1cead449deadeac8274d
https://doi.org/10.3389/fmicb.2021.683050
https://doi.org/10.3389/fmicb.2021.683050