Nitrogen Fixation in Pozol, a Traditional Fermented Beverage-Reference-Cited by-同舟云学术

Nitrogen Fixation in Pozol, a Traditional Fermented Beverage

Published:2020-08-03 Issue:16 Volume:86 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Rizo Jocelin¹,Rogel Marco A.²,Guillén Daniel¹,Wacher Carmen³,Martinez-Romero Esperanza²,Encarnación Sergio²,Sánchez Sergio¹,Rodríguez-Sanoja Romina¹^ORCID

Affiliation:

1. Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Mexico City, Mexico

2. Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico

3. Facultad de Química, Universidad Nacional Autónoma de México, Mexico City, Mexico

Abstract

Nitrogen-fixing bacteria are found in different niches, as symbionts in plants, in the intestinal microbiome of several insects, and as free-living microorganisms. Their use in agriculture for plant growth promotion via biological nitrogen fixation has been extensively reported. This work demonstrates the ecological and functional importance that these bacteria can have in food fermentations, reevaluating the presence of these genera as an element that enriches the nutritional value of the dough.

Funder

UNAM | Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.00588-20

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