C. Wacher-Rodarte

Biochemical characterization of a bacteriocin-like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from Mexican traditional sausage.

E. Ponce-Alquicira, F. Fernández, M. Aguilar, 2010, Journal of the science of food and agriculture.

Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

A. von Wright, P. Severiano-Pérez, C. Plumed-Ferrer, 2020 .

Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

M. García‐Garibay, V. Marshall, A. Farrés, 1993, Journal of Dairy Research.

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

L. Segovia, L. Lozano, Diana Hernández-Oaxaca, 2021, Frontiers in Microbiology.

Characterization of a cell-associated inulosucrase from a novel source: A Leuconostoc citreum strain isolated from Pozol, a fermented corn beverage of Mayan origin

S. Le Borgne, A. López-Munguía, V. Olivares-Illana, 2002, Journal of Industrial Microbiology and Biotechnology.

CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES

M. PÉREZ-CHABELA, C. Wacher-Rodarte, Norma Leticia Ramírez-Chavarín, 2010 .

Adherence Capability to Different Cultured Cell Lines of Streptococcus sp . Strains Isolated from Pozol a Prehispanic Mexican Fermented Beverage

J. Xicohtencatl-Cortes, U. Hernández-Chiñas, G. Díaz-Ruiz, 2015 .

Influence of water activity on the fermentation of yogurt made with extracellular polysaccharide-producing or non-producing starters

M. García‐Garibay, V. Marshall, A. Farrés, 1997 .