Pozol

Leuconostoc citreum strain isolated from Pozol, a fermented com beverage of Mayan origin, J. Ind. Microbiol. Biotechnol., 28 (2002) 112-117. 

Ampe, R, ben Omar, N., Moizan, C., Wacher, C., Guyot, J.P. (1999). Polyphasic study of the spatial distribution of microrganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. AppL Environ. Microbiol, 65, 5464-5473. 

Sainz, T., Perez, J., Villaseca, J., et al. 2005. 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 105 357-367. 

Diaz-Ruiz, G., Guyot, J.-P., Ruiz-Teran, E, Morlon-Guyot, J. et al. (2003) 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. Appl. Environ. Microbiol, 69, 4367-4374. 

LAB (such as Lb. plantarum and Lb. fermentum, together with members of the genera Leuconostoc and Weissella) accounted for 90-97% of the total active nucrobiota of pozol no streptococci were isolated, although members of the genus Streptococcus accounted for 25-50% of the microbiota (Ampe et al., 1999). The presence of Bifidobacterium, Enterococcus and enterobacteria suggests a fecal origin of some important pozol microorganisms (Ben Omar Ampe, 2000). 

Ben Omar, N., Ampe, F. (2000). Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied and Environmental Microbiology, 66, 3664-3673. 

Escalante, A., Wacher, C., Farres, A. (2001). Lactic acid bacterial diversity in the traditional mexican fermented dough pozol as determined by 16S rDNA sequence analysis. International Journal of Eood Microbiology, 64, 21-31. 

Jimenez Vera, R., Gonzalez, Cortes, N., Magana Contreras, A., Corona Cruz, A. (2010). Evaluacion microbiologica y sensorial de fermentados de pozol bianco, con cacao (Theo-broma cacao) y coco (Cocos nucifera). Revista Venezolana de Ciencia y Tecnologta de... 

Aflatoxins in pozol, a nixtamalized, maize-based food. International Journal of Food Microbiology, 94, 211-215. 

Nuraida, L., Wacher, M. C., Owens, J. D. (1995). Microbiology of pozol, a Mexican fermented maize dough. World Journal of Microbiology Biotechnology, 82, 783-790. 

Phister, T. G., O Sulhvan, D. J., McKay, L. L. (2004). Identification of bacilysin, chlorote-taine, and iturin a produced by Bacillus sp. strain CS93 isolated from pozol, a Mexican fermented maize dough. Applied and Environmental Microbiology, 70, 631-634. 

Ulloa, M., Herrera, T. (1972). Description of 2 new species of bacteria isolated from pozol Agrobacterium azotophilum and Achromobacter pozolis. Revista Latinoamericana de Microbiologia, 14, 15-24. 

Wacher, C., Canas, A., Barzana, E., Lappe, R, Ulloa, M., Owens, J. D. (2000). Microbiology of Indian and Mestizo pozol fermentations. Food Microbiology, 17, 251-256. 

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