Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach.
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Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesBiopolymers from lactic acid bacteria. Novel applications in foods and beveragesPulque production from fermented agave sap as a dietary supplement in Prehispanic Mesoamerica.Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage.Time-dependent correlation of the microbial community and the metabolomics of traditional barley nuruk starter fermentation.Cultivable endophytic bacteria from leaf bases of Agave tequilana and their role as plant growth promotersHigh-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage.The ecology of Zymomonas: a review.Identification of novel anti-inflammatory probiotic strains isolated from pulque.Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Draft Genome Sequence of Leuconostoc mesenteroides P45 Isolated from Pulque, a Traditional Mexican Alcoholic Fermented Beverage.Characterization of glycosyltransferase activity of wild-type Leuconostoc mesenteroides strains from Bulgarian fermented vegetables.Isolation, Identification and Partial Characterization of a Lactobacillus casei Strain with Bile Salt Hydrolase Activity from Pulque.Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?
P2860
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P2860
Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach.
description
2008 nî lūn-bûn
@nan
2008 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի մարտին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Analysis of bacterial communit ...... , using a polyphasic approach.
@ast
Analysis of bacterial communit ...... , using a polyphasic approach.
@en
Analysis of bacterial communit ...... , using a polyphasic approach.
@nl
type
label
Analysis of bacterial communit ...... , using a polyphasic approach.
@ast
Analysis of bacterial communit ...... , using a polyphasic approach.
@en
Analysis of bacterial communit ...... , using a polyphasic approach.
@nl
prefLabel
Analysis of bacterial communit ...... , using a polyphasic approach.
@ast
Analysis of bacterial communit ...... , using a polyphasic approach.
@en
Analysis of bacterial communit ...... , using a polyphasic approach.
@nl
P2093
P1476
Analysis of bacterial communit ...... , using a polyphasic approach.
@en
P2093
Adelfo Escalante
Agustín López-Munguía
Francisco Bolívar
Georgina Hernández
Martha Giles-Gómez
María Soledad Córdova-Aguilar
P304
P356
10.1016/J.IJFOODMICRO.2008.03.003
P577
2008-03-07T00:00:00Z