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Article(3)
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Food Microbiology(1)
Food Research International(1)
International Journal of Food Microbiology(1)
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Huertos, frutas, silvicultura(1)
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Microbiología(3)
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scopus(3)
Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
ArticleAbstract: Microorganisms associated with the fermentation of cotton seed and rice were studied using a combinaPalabras claves:Beverage, Cotton seed, DGGE, Natural fermentationAutores:Ana Luiza Freire, de Almeida E., Ramos C.L., Schwan R.F.Fuentes:scopusNondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
ArticleAbstract: This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on BPalabras claves:cassava, functional food, Lactobacillus acidophilus, Lactobacillus plantarum, Rice, TORULASPORA DELBRUECKIIAutores:Ana Luiza Freire, Cardoso M.G.B., da Costa Souza P.N., Ramos C.L., Schwan R.F.Fuentes:scopusMicrobiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
ArticleAbstract: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food proPalabras claves:bacteria, cassava, Indigenous fermented foods, Starter culture, Volatile compounds, yeastsAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopus