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Microbiological 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: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