Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage

Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat- and alkali-treated maize) dough. The concentration of mono- and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. In order to...

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Veröffentlicht in:	Applied and Environmental Microbiology 2003-08, Vol.69 (8), p.4367-4374
Hauptverfasser:	Diaz-Ruiz, G, Guyot, J.P, Ruiz-Teran, F, Morlon-Guyot, J, Wacher, C
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-amylase Bacteria Beverages Biological and medical sciences Colony Count, Microbial corn Enterococcus sulfureus enzyme activity Fermentation fermented foods Food industries Food microbiology Fundamental and applied biological sciences. Psychology genes lactic acid bacteria Lactobacillus - metabolism Lactococcus lactis Lactococcus lactis - metabolism Microbial Ecology microbial growth Microbiology molecular sequence data nixtamalated corn nixtamalization nucleotide sequences ribosomal RNA ribotypes Ribotyping RNA, Ribosomal, 16S - genetics species diversity starch Starch - metabolism Streptococcus - metabolism Streptococcus bovis Streptococcus macedonicus Zea mays - microbiology
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