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2 Logan NA, "Topley and Wilson's Microbiology and Microbial Infections" Hodder Arnold and ASM Press 922-952, 2005
3 Begley M, "The interaction between bacteria and bile" 29 : 625-651, 2005
4 Kunst F, "The complete genome sequence of the Gram-positive bacterium Bacillus subtilis" 390 : 249-256, 1997
5 Valadez-Blanco R, "The artisanal production of pulque, a traditional beverage of the Mexican highlands" 4 : 140-144, 2012
6 Ruiz-Moyano S, "Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages" 83 : 460-467, 2009
7 Tamang JP, "Review: Diversity of microorganisms in global fermented foods and beverages" 7 : 377-, 2016
8 Cervantes M, "Pulque: Microbiological charateristics and alcoholic content by Raman spectroscopy" 5 : 135-146, 2007
9 Escalante A, "Pulque, a traditional Mexican alcoholic fermented beverage: Historical, microbiological, and technical aspects" 30 : 1026-, 2016
10 Correa-Ascencio M, "Pulque production from fermented agave sap as a dietary supplement in Prehispanic Mesoamerica" 111 : 14223-14228, 2014
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