| microbiological diversity associated with the spontaneous wet method of coffee fermentation. | the evaluation of the microbiota present during coffee wet fermentation was done in two distinct regions of minas gerais, brazil: one farm in the south of minas gerais (lavras=l) and another farm in the savannah region (monte carmelo=mc). the yeast population ranged from 2.48 to 4.92 log cfu/g and from 2 to 4.81 log cfu/g, the mesophilic bacteria population ranged from 3.83 to 8.47 log cfu/g and from 5.37 to 7.36 log cfu/g, and the lab population ranged from 2.57 to 5.66 log cfu/g and from 3.40 ... | 2015 | 26119187 |
| 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 |