Identification of lactic acid bacteria associated with traditional cachaça fermentations

During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production pro...

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Hauptverfasser: 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.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Microbiologia 2010
Schlagworte:
Industrial Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3768701/
https://ncbi.nlm.nih.gov/pubmed/24031520
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220100002000031
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