Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRN...

por Lacerda, Inayara C. A., Gomes, Fátima C. O., Borelli, Beatriz M., Faria Jr., César L. L., Franco, Gloria R., Mourão, Marina M., Morais, Paula B., Rosa, Carlos A.
Publicado 2011

Identification of lactic acid bacteria associated with traditional cachaça fermentations

por Gomes, Fatima C. O., Silva, Carol L. C., Vianna, Cristina R., Lacerda, Inayara C. A., Borelli, Beatriz M., Nunes, Álvaro C., Franco, Gloria R., Mourão, Marina M., Rosa, Carlos A.
Publicado 2010

Occurrence, antifungal susceptibility, and virulence factors of opportunistic yeasts isolated from Brazilian beaches

por Maciel, Natália OP, Johann, Susana, Brandão, Luciana R, Kucharíková, Sona, Morais, Camila G, Oliveira, Alexandre P, Freitas, Gustavo JC, Borelli, Beatriz M, Pellizzari, Franciane M, Santos, Daniel A, Dijck, Patrick Van, Rosa, Carlos A
Publicado 2019