Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

por Miranda, Lucas Caldeirão Rodrigues, Gomes, Rodrigo José, Mandarino, José Marcos Gontijo, Ida, Elza Iouko, Spinosa, Wilma Aparecida
Publicado 2020

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR (1)H, physicochemical and antioxidant properties

por Silva, José Renato, Henrique-Bana, Fernanda Carla, Villas-Bôas, Jerônimo Kahn, Colombo Pimentel, Tatiana, Spinosa, Wilma Aparecida, Prudencio, Sandra Helena
Publicado 2022

Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium

por Gomes, Rodrigo José, de Sousa Faria-Tischer, Paula Cristina, Tischer, Cesar Augusto, Constantino, Leonel Vinicius, de Freitas Rosa, Morsyleide, Chideroli, Roberta Torres, de Pádua Pereira, Ulisses, Spinosa, Wilma Aparecida
Publicado 2021