Identification of lactic acid bacteria associated with traditional cachaça fermentations

During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production pro...

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Detalles Bibliográficos
Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2010
Materias:
Industrial Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768701/
https://www.ncbi.nlm.nih.gov/pubmed/24031520
http://dx.doi.org/10.1590/S1517-838220100002000031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768701/
https://www.ncbi.nlm.nih.gov/pubmed/24031520
http://dx.doi.org/10.1590/S1517-838220100002000031

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