Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentat...

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Detalhes bibliográficos
Publicado no:Braz J Microbiol
Main Authors: Penido, Fernanda Corrêa Leal, Piló, Fernanda Barbosa, Sandes, Sávio Henrique de Cicco, Nunes, Álvaro Cantini, Colen, Gecernir, Oliveira, Evelyn de Souza, Rosa, Carlos Augusto, Lacerda, Inayara Cristina Alves
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2018
Assuntos:
Research Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6175697/
https://ncbi.nlm.nih.gov/pubmed/29548717
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.bjm.2018.02.001
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