Microflora of maize prepared as tortillas.

@article{Capparelli1975MicrofloraOM,
  title={Microflora of maize prepared as tortillas.},
  author={Edmund Capparelli and Leonarcig Mata},
  journal={Applied microbiology},
  year={1975},
  volume={29 6},
  pages={
          802-6
        }
}
Very little is known of the microflora in tortillas, the major component in the diet of many Guatemalans and other Central Americans. Based in a Guatemalan highland Indian village, this study examined the types and amounts of bacteria, yeasts, and molds in tortillas and in their maize precursors. Coliforms, Bacillus cereus, two species of Staphylococcus, and many types of yeast were the main contaminants, but low concentrations of alpha-hemolytic Streptococcus, facultative Clostridium, and… CONTINUE READING
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