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Título del libro: Fermented Foods, Pt Ii: Technological Interventions
Título del capítulo: Maize (Zea mays L. subsp. mays) fermentation

Autores UNAM:
LILA LUBIANKA DOMINGUEZ RAMIREZ; GLORIA DIAZ RUIZ; MARIA DEL CARMEN WACHER RODARTE;
Autores externos:

Idioma:
Inglés
Año de publicación:
2017
Palabras clave:

Annual grass; Large-grain; Poaceae; Tree species; Zea mays; Grain (agricultural product)


Resumen:

Maize (/?meiz/) from the Spanish maíz, originally from taino word maisi or maiji, is a large grain plant also known as corn. According to its scientific classification it belongs to the Plantae Kingdom, phylum Magnoliophyta, class Liliopsida, order Liopsidia, Poaceae family (as wheat, barley, rye and grass, perennial or annual grasses), it is from genus Zea and at species level is known as Zea mays. This specie has four subspecies: Z. mays subsp. huehuetenangensis that can be found in Western Guatemalan highlands, Z. mays subsp. mexicana endemic in the Central and Northern Mexican Highlands, Z. mays subsp. parviglumis, these tree species are teosintes (teocinte, teocintle or teosintle), taller than common grasses and are wild relatives of maize, and the fourth is the only domesticated member of Zea genus: Z. mays subsp. mays, the variety cultivated nowadays as corn (from now on, maize). © 2017 by Taylor & Francis Group, LLC.


Entidades citadas de la UNAM: