Mostrando 6 resultados de: 6
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Article(6)
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Food Research International(2)
Brazilian Journal of Microbiology(1)
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World Journal of Microbiology and Biotechnology(1)
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Microorganismos, hongos y algas(3)
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scopus(6)
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:scopusEffect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
ArticleAbstract: There is an important demand for the development of new non-dairy probiotic beverages in the functioPalabras claves:Fructooligosaccharide, lactic acid bacteria, maize, Symbiotic beverage, YeastAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusDiversity 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: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