ArticleApplied and environmental microbiology2020
Nitrogen Fixation in Pozol, a Traditional Fermented Beverage.
Article in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.Microbiology (Reading, England) · 2023Article
- Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.Foods (Basel, Switzerland) · 2021Review
- Diversity ofFrontiers in microbiology · 2021Article
- Metaproteomic Insights Into the Microbial Community in Pozol.Frontiers in nutrition · 2021Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional fermentations have been widely studied from the microbiological point of view, but little is known from the functional perspective. In this work, nitrogen fixation by free-living nitrogen-fixing bacteria was conclusively demonstrated in pozol, a traditional Mayan beverage prepared with nixtamalized and fermented maize dough. Three aspects of nitrogen fixation were investigated to ensure that fixation actually happens in the dough: (i) the detection of acetylene reduction activity directly in the substrate, (ii) the presence of potential diazotrophs, and (iii) an
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