title: [High quality protein maize fermentation with Lactobacillus plantarum (CPQBA 087-11 DRM) isolated from traditional maize sourdough in Colombia].
authors.affiliation: Escuela de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad del Valle, Cali, Colombia. Electronic address: sandra.patricia.betancourt@correounivalle.edu.co.
authors.forename: Sandra P
authors.initials: SP
authors.lastname: Betancourt Botero
authors.affiliation: Departamento de Biología, Facultad de Ciencias, Universidad del Valle, Cali, Colombia.
authors.forename: Germán A
authors.initials: GA
authors.lastname: Bolívar Escobar
authors.affiliation: Escuela de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad del Valle, Cali, Colombia.
authors.forename: Cristin
authors.initials: C
authors.lastname: Ramírez Toro
mesh_terms: D019149:Bioreactors; D003105:Colombia; D005285:Fermentation; D005433:Flour / Q000382:microbiology*; D048191:Lactiplantibacillus plantarum / Q000302:isolation & purification*; D010940:Plant Proteins / Q000378:metabolism*; D003313:Zea mays
chemical_list: D010940:Plant Proteins