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Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
ArticleAbstract: Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperPalabras claves:Alcoholic fermentation, biofuel, Fermentation kinetics, Saccharomyces Cerevisiae, UFLA FW221Autores:Ana Luiza Freire, Dias D., Duarte W., Eleutherio E., Ramos C.L., Schwan R.F.Fuentes:scopusStudy of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
ArticleAbstract: Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this woPalabras claves:HPLC, lactic acid bacteria, PCR-DGGE, Volatile compounds, YakupaAutores:Ana Luiza Freire, de Almeida E., Duarte W., Ramos C.L., Schwan R.F.Fuentes:scopus