| lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in brazil. | sour cassava starch is a traditional fermented food used in the preparation of fried foods and baked goods such as traditional cheese breads in brazil. thirty samples of sour cassava starch were collected from two factories in the state of minas gerais. the samples were examined for the presence of lactic acid bacteria, yeasts, mesophilic microorganisms, bacillus cereus and faecal coliforms. lactic acid bacteria and yeasts isolates were identified by biochemical tests, and the identities were co ... | 2005 | 16153731 |