Carmen Wacher

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

Frédéric Ampe, Nabil Ben Omar, Claire Moizan et al. · Applied and Environmental Microbiology · 1999 · 350 citations · Full text

Pozol Ball, Engineering, Pozol Balls +19

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

Carmen Wacher, Marcia V. Galvan, Amelia Farrés et al. · Journal of Dairy Research · 1993 · 114 citations

Different Polymer, Lactation, Lactic Acid Bacteria +18

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Gloria Díaz-Ruiz, Jean‐Pierre Guyot, Francisco Ruíz‐Terán et al. · Applied and Environmental Microbiology · 2003 · 112 citations · Full text

Characterization of the Polyurethanolytic Activity of Two <i>Alicycliphilus</i> sp. Strains Able To Degrade Polyurethane and <i>N</i> -Methylpyrrolidone

Alejandro Oceguera-Cervantes, Agustín Carrillo-García, Néstor López et al. · Applied and Environmental Microbiology · 2007 · 109 citations · Full text

Engineering, Bacteriology, Degradation Reaction +19

Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis

Adelfo Escalante, Carmen Wacher, Amelia Farrés · International Journal of Food Microbiology · 2001 · 85 citations

Microbial Systematics, Food Fermentation, Health Sciences +9