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

We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples col...

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Detalles Bibliográficos
Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2011
Materias:
Industrial Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769841/
https://www.ncbi.nlm.nih.gov/pubmed/24031676
http://dx.doi.org/10.1590/S1517-838220110002000029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769841/
https://www.ncbi.nlm.nih.gov/pubmed/24031676
http://dx.doi.org/10.1590/S1517-838220110002000029

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