Open AccessEvaluación de la diversidad y dinámica bacteriana del chorizo tipo español durante su proceso de maduración, mediante DGGE y secuenciación masiva
Author(s) -
Carmen Josefina Juárez Castelán
Publication year - 2019
Language(s) - Spanish
Resource type - Dissertations/theses
DOI - 10.24275/uami.1j92g751p
Subject(s) - food science , firmicutes , ripening , lactobacillus sakei , pediococcus acidilactici , lactobacillus , lactococcus , proteobacteria , food spoilage , biology , weissella , bacteria , lactic acid , fermentation , microbiology and biotechnology , 16s ribosomal rna , leuconostoc , lactococcus lactis , genetics , lactobacillus plantarum
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