Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRN...

par Lacerda, Inayara C. A., Gomes, Fátima C. O., Borelli, Beatriz M., Faria Jr., César L. L., Franco, Gloria R., Mourão, Marina M., Morais, Paula B., Rosa, Carlos A.
Publié 2011

Identification of lactic acid bacteria associated with traditional cachaça fermentations

par Gomes, Fatima C. O., Silva, Carol L. C., Vianna, Cristina R., Lacerda, Inayara C. A., Borelli, Beatriz M., Nunes, Álvaro C., Franco, Gloria R., Mourão, Marina M., Rosa, Carlos A.
Publié 2010