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

We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples col...

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Detalhes bibliográficos
Main Authors: 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.
Formato: Artigo
Idioma:Inglês
Publicado em: Sociedade Brasileira de Microbiologia 2011
Assuntos:
Industrial Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3769841/
https://ncbi.nlm.nih.gov/pubmed/24031676
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220110002000029
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