Ontology highlight
ABSTRACT:
INSTRUMENT(S): LTQ Orbitrap Velos
ORGANISM(S): Bacteria
SUBMITTER: Romina Rodríguez Sanoja
LAB HEAD: Romina Ma. de la Paz Rodríguez Sanoja
PROVIDER: PXD026705 | Pride | 2022-02-17
REPOSITORIES: Pride
Items per page: 5 1 - 5 of 235 |
Rizo Jocelin J Guillén Daniel D Díaz-Ruiz Gloria G Wacher Carmen C Encarnación Sergio S Sánchez Sergio S Rodríguez-Sanoja Romina R
Frontiers in nutrition 20210820
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 construction of a comprehensive image of the fermentation system. The main changes in both the substrate and the microbiota occurred in the first 9 h of fermentation. The increase in microorganisms correlated with the drop in pH and with the decrease in the c ...[more]