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Article(3)
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Microorganismos, hongos y algas(3)
Alimentación y bebidas(1)
Huertos, frutas, silvicultura(1)
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Microbiología(3)
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:googlescopusNondairy 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