| yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in minas gerais, brazil. | the aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in minas gerais, brazil. forty-two water buffalo mozzarella samples were purchased from retail outlets in belo horizonte. in addition, five samples of consecutive starter cultures, curd before acidification, acidified curd and mozzarella were collected at an industry in the city of oliveira. only three of the five water samples analyz ... | 2013 | 24516436 |
| microbiology and physiology of cachaça (aguardente) fermentations. | cachaça (aguardente) is a rum-style spirit made from sugar cane juice by artisanal methods in brazil. a study was made of the production, biochemistry and microbiology of the process in fifteen distilleries in sul de minas. identification of 443 yeasts showed saccharomyces cerevisiae to be the predominant yeast but rhodotorula glutinis and candida maltosa were predominant in three cases. bacterial infection is a potential problem, particularly in older wooden vats, when the ratio of yeasts:bacte ... | 2001 | 11392489 |