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Omics in traditional vegetable fermented foods and beverages.
Rizo J, Guillén D, Farrés A, Díaz-Ruiz G, Sánchez S, Wacher C, Rodríguez-Sanoja R. Rizo J, et al. Among authors: wacher c. Crit Rev Food Sci Nutr. 2020;60(5):791-809. doi: 10.1080/10408398.2018.1551189. Epub 2018 Dec 22. Crit Rev Food Sci Nutr. 2020. PMID: 30582346 Review.
Nitrogen Fixation in Pozol, a Traditional Fermented Beverage.
Rizo J, Rogel MA, Guillén D, Wacher C, Martinez-Romero E, Encarnación S, Sánchez S, Rodríguez-Sanoja R. Rizo J, et al. Among authors: wacher c. Appl Environ Microbiol. 2020 Aug 3;86(16):e00588-20. doi: 10.1128/AEM.00588-20. Print 2020 Aug 3. Appl Environ Microbiol. 2020. PMID: 32503911 Free PMC article.
Metaproteomic Insights Into the Microbial Community in Pozol.
Rizo J, Guillén D, Díaz-Ruiz G, Wacher C, Encarnación S, Sánchez S, Rodríguez-Sanoja R. Rizo J, et al. Among authors: wacher c. Front Nutr. 2021 Aug 20;8:714814. doi: 10.3389/fnut.2021.714814. eCollection 2021. Front Nutr. 2021. PMID: 34490328 Free PMC article.
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.
Díaz-Ruiz G, Guyot JP, Ruiz-Teran F, Morlon-Guyot J, Wacher C. Díaz-Ruiz G, et al. Among authors: wacher c. Appl Environ Microbiol. 2003 Aug;69(8):4367-74. doi: 10.1128/AEM.69.8.4367-4374.2003. Appl Environ Microbiol. 2003. PMID: 12902217 Free PMC article.
Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria.
Kaktcham PM, Temgoua JB, Ngoufack Zambou F, Diaz-Ruiz G, Wacher C, Pérez-Chabela ML. Kaktcham PM, et al. Among authors: wacher c. World J Microbiol Biotechnol. 2017 Feb;33(2):32. doi: 10.1007/s11274-016-2197-y. Epub 2017 Jan 7. World J Microbiol Biotechnol. 2017. PMID: 28063102
31 results