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Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products

International food research journal, 2013-03, Vol.20 (2), p.991

2013

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Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food

Journal of proteomics, 2014-12, Vol.111, p.139-147

2014

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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

Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.4367-4374

2003

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Characterization of a cell-associated inulosucrase from a novel source: A Leuconostoc citreum strain isolated from Pozol, a fermented corn beverage of Mayan origin

Journal of industrial microbiology & biotechnology, 2002-02, Vol.28 (2), p.112-117

2002

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Growth and final product formation by Bifidobacterium infantis in aerated fermentations

Applied microbiology and biotechnology, 2004-10, Vol.65 (5), p.606-610

2004

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Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Applied and Environmental Microbiology, 1999-12, Vol.65 (12), p.5464-5473

1999

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Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food

International journal of food microbiology, 2001-12, Vol.71 (2), p.169-176

2001

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Lactobacillus psittaci sp. nov., isolated from a hyacinth macaw (Anodorhynchus hyacinthinus)

International journal of systematic and evolutionary microbiology, 2001-05, Vol.51 (3), p.967-970

2001

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Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese

International journal of systematic and evolutionary microbiology, 2001-01, Vol.51 (1), p.45-49

2001

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Lactobacillus coleohominis sp. nov., isolated from human sources

International journal of systematic and evolutionary microbiology, 2001-11, Vol.51 (6), p.2081-2085

2001

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Microbiology of pozol, a Mexican fermented maize dough

World journal of microbiology & biotechnology, 1995-09, Vol.11 (5), p.567-571

1995

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Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis

International journal of food microbiology, 2001-02, Vol.64 (1), p.21-31

2001

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Enzymes involved in carbohydrate metabolism and their role on exopolysaccharide production in Streptococcus thermophilus

Journal of applied microbiology, 1998, Vol.84 (1), p.108-114

1998

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Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food

International journal of food microbiology, 2005-01, Vol.105 (3), p.357-367

2005

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Gamma radiation effects in coriander (coriandrum sativum L) for consumption in Mexico

Revista mexicana de física, 2011-02, Vol.57 (suppl 1), p.80-86

2011

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Gamma radiation effects in coriander (coriandrum sativum L) for consumption in Mexico

Revista mexicana de física, 2011-02, Vol.57 (1), p.80-86

2011

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Sources of microorganisms in pozol, a traditional Mexican fermented maize dough

World journal of microbiology & biotechnology, 1993-03, Vol.9 (2), p.269-274

1993

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Microbiology of Indian and Mestizo pozol fermentations

Food microbiology, 2000-06, Vol.17 (3), p.251-256

2000

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Activity of the enzymes involved in the synthesis of exopolysaccharide precursors in an overproducing mutant ropy strain of Streptococcus thermophilus

FEMS microbiology letters, 2002-04, Vol.209 (2), p.289-293

2002

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Activity of the enzymes involved in the synthesis of exopolysaccharides precursors in an overproducing mutant ropy strain of Streptococcus thermophilus

FEMS microbiology letters, 2002, Vol.209 (2), p.289-293

2002

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Selection of pH buffers for use in conductimetric microbiological assays

Journal of Applied Bacteriology, 1986-05, Vol.60 (5), p.395-400

1986

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Sources of conductance changes during bacterial reduction of trimethylamine oxide to trimethylammonium in phosphate buffer

Journal of general microbiology, 1985-06, Vol.131 (6), p.1357-1361

1985

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Preliminary studies on chorote--a traditional Mexican fermented product

World journal of microbiology & biotechnology, 2005-04, Vol.21 (3), p.293-296

2005

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Producción de metabolismos y pruebas de actividad antagónica de bacterias lácticas termotolerantes aisladas de productos cárnicos

Nacameh (Mexico), 2009, Vol.3 (1), p.33-47

2009

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Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

Journal of dairy research, 1993-05, Vol.60 (2), p.247-254

1993

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Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products

Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food

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

Characterization of a cell-associated inulosucrase from a novel source: A Leuconostoc citreum strain isolated from Pozol, a fermented corn beverage of Mayan origin

Growth and final product formation by Bifidobacterium infantis in aerated fermentations

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food

Lactobacillus psittaci sp. nov., isolated from a hyacinth macaw (Anodorhynchus hyacinthinus)

Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese

Lactobacillus coleohominis sp. nov., isolated from human sources

Microbiology of pozol, a Mexican fermented maize dough

Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis

Enzymes involved in carbohydrate metabolism and their role on exopolysaccharide production in Streptococcus thermophilus

Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food

Gamma radiation effects in coriander (coriandrum sativum L) for consumption in Mexico

Gamma radiation effects in coriander (coriandrum sativum L) for consumption in Mexico

Sources of microorganisms in pozol, a traditional Mexican fermented maize dough

Microbiology of Indian and Mestizo pozol fermentations

Activity of the enzymes involved in the synthesis of exopolysaccharide precursors in an overproducing mutant ropy strain of Streptococcus thermophilus

Activity of the enzymes involved in the synthesis of exopolysaccharides precursors in an overproducing mutant ropy strain of Streptococcus thermophilus

Selection of pH buffers for use in conductimetric microbiological assays

Sources of conductance changes during bacterial reduction of trimethylamine oxide to trimethylammonium in phosphate buffer

Preliminary studies on chorote--a traditional Mexican fermented product

Producción de metabolismos y pruebas de actividad antagónica de bacterias lácticas termotolerantes aisladas de productos cárnicos

Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

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