Detalhe da pesquisa
1.
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
Braz. J. Microbiol.;
42(2)2011.
Artigo
em Inglês
| VETINDEX
| ID: vti-444703
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Texto completo2.
Identification of lactic acid bacteria associated with traditional cachaça fermentations
Braz. J. Microbiol.;
41(2)2010.
Artigo
em Inglês
| VETINDEX
| ID: vti-444541
3.
Monitoring Saccharomyces cerevisiae populations by mtDNA restriction analysis and other molecular typing methods during spontaneous fermentation for production of the artisanal cachaça
Braz. J. Microbiol.;
38(2)2007.
Artigo
em Inglês
| VETINDEX
| ID: vti-444084
4.
Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça
Braz. J. Microbiol.;
33(3)2002.
Artigo
em Inglês
| VETINDEX
| ID: vti-443643