Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

Article

Abstract: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food pro

Palabras claves:

bacteria, cassava, Indigenous fermented foods, Starter culture, Volatile compounds, yeasts

Autores:

Ana Luiza Freire, Ramos C.L., Schwan R.F.

Fuentes:

scopus