@article{fdi:010083825,
  title = {{M}icrobial interactions between amylolytic and non-amylolytic lactic acid bacteria strains isolated during the fermentation of pozol},
  author = {{B}olanos-{N}unez, {S}. and {S}antiago-{U}rbina, {J}. {A}. and {G}uyot, {J}ean-{P}ierre and {D}iaz-{R}uiz, {G}. and {W}acher, {C}.},
  editor = {},
  language = {{ENG}},
  abstract = {{P}ozol is a {M}exican beverage prepared from fermented nixtamalized maize dough. {T}o contribute to understanding its complex microbial ecology, the effect of inoculating on {MRS}-starch pure and mixed cultures of amylolytic {S}ii-25124 and non-amylolytic {W}. confusa 17, isolated from pozol, were studied on their interactions and fermentation parameters. {T}hese were compared with {L}. plantarum {A}6, an amylolytic strain isolated from cassava. {M}icrobial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. {T}he population dynamics were followed by q{PCR}. {L}. plantarum {A}6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol {LAB} in pure cultures. {M}ixed culture of each pozol {LAB} with {L}. plantarum {A}6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. {T}he interaction between {S}ii-25124 and {W}. confusa 17 increased the global maximum specific growth rate (mu), the lactic acid yield from starch ({Y}-lac/s),{Y}- lactic acid yield from biomass ({Y}-lac/x), and specific rate of lactic acid production (q(lac)) by 15, 30, 30, and 40%, respectively, compared with the pure culture of {S}ii-25124. {I}nteractions between the two strains are essential for this fermentation.},
  keywords = {pozol ; lactic acid bacteria ; fermentation ; starch ; microbial dynamics ; {MEXIQUE}},
  booktitle = {},
  journal = {{F}oods},
  volume = {10},
  numero = {11},
  pages = {2607 [12 p.]},
  year = {2021},
  DOI = {10.3390/foods10112607},
  URL = {https://www.documentation.ird.fr/hor/fdi:010083825},
}