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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 ...200516153731
lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh minas artisanal cheese from the campo das vertentes region of brazil during the dry and rainy seasons.minas artisanal cheese, produced in the campo das vertentes region of brazil, is made from raw milk and endogenous starter cultures. although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. this work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons ...201627289151
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