Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium

Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium

Background: Millenary fermented beverages are a source of industrially important microorganisms. Aguamiel and pulque are traditional Mexican beverages of pre-Hispanic origin, with a microbial diversity that contributes to the different fermentations (lactic, alcoholic and acetic). The aim of this re...

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Detalhes bibliográficos
Principais autores: Verónica Miroslava Martínez-Ortiz, María Alejandra Trujillo-López, Elie Girgis El-Kassis, Elizabeth Bautista-Rodríguez, Manuel Reinhart Kirchmayr, Paola Hernández-Carranza, Beatriz Pérez-Armendáriz
Formato: Artigo
Idioma:English
Publicado em: Elsevier 2024-01-01
coleção:Electronic Journal of Biotechnology
Assuntos:
Agave salmiana
Aguamiel
Applied biotechnology
Bacillus mojavensis
Fermented beverages
Food applications
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S0717345823000362

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http://www.sciencedirect.com/science/article/pii/S0717345823000362

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