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Article(9)
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Food Research International(2)
Brazilian Journal of Microbiology(1)
Food Microbiology(1)
International Journal of Food Microbiology(1)
International Journal of Systematic and Evolutionary Microbiology(1)
Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)
ArticleAbstract: Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process ofPalabras claves:Artisanal fermented beverages, cassava, Chewed indigenous beer, chicha, ECUADOR, Fermentation, Fermented cassava, Indigenous beer, lactic acid bacteria, microbiota, Saliva, Streptococcus mutans, Streptococcus salivariusAutores:Ana Luiza Freire, Gabriel Trueba, Juan Daniel Mosquera, Lorena Mejía Castañeda, SONIA ZAPATA MENAFuentes:googlescopusCashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast
ArticleAbstract: Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potentiPalabras claves:Cashew, Co-fermentation, Non-Saccharomyces, Tropical fruits, Volatile compoundsAutores:Ana Luiza Freire, Costa A.S.P.d., Gomes F.d.C.O., Hernández-Macedo M.L., Machado A.M.d.R., Mendonça M.d.C., Padilha F.F., Rêgo E.S.B., Rosa C.A.Fuentes:scopusEvaluation 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:scopusZygotorulaspora cariocana sp. Nov., a yeast species isolated from tree bark in brazil
ArticleAbstract: Six strains of a novel yeast species were isolated from tree bark collected in the Atlantic Forest aPalabras claves:atlantic forest, Nov, Tree bark, Yeast species, Zygotorulaspora cariocana spAutores:Ana Luiza Freire, Cadete R.M., Lachance M.A., Morais P.B., Moreira J.D., Oliveira F.L.C., Rosa C.A., Santos A.R.O.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