Jean Pierre Guyot

Suggest Changes
Learn More
The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods,(More)
Two Lactobacillus strains were isolated from sour cassava starch fermentation. The cells were Gram-positive, catalase-negative, non-spore-forming, non-motile rods. They produced only L(+)lactate and(More)
AIMS Nutritional requirements of Lactobacillus fermentum Ogi E1 were studied in order to define a simplified fermentation medium. METHODS AND RESULTS When grown with MRS-medium in 2l bioreactors, a(More)
Glucose, fructose, sucrose and starch are naturally present in cereals. Fermentation of different combinations of these carbohydrates by Lactobacillus fermentum Ogi E1, a sourdough heterofermentative(More)
Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat- and alkali-treated maize) dough. The concentration of mono- and disaccharides from maize is reduced during(More)