Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodpl...

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Detalles Bibliográficos
Autores principales: Matos, Ítalo Thiago Silveira Rocha, de Souza, Vanderly Andrade, D'Angelo, Giovana do Rosário, Astolfi Filho, Spartaco, do Carmo, Edson Júnior, Vital, Marcos José Salgado
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8664548/
https://www.ncbi.nlm.nih.gov/pubmed/34899087
http://dx.doi.org/10.1155/2021/9929059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8664548/
https://www.ncbi.nlm.nih.gov/pubmed/34899087
http://dx.doi.org/10.1155/2021/9929059

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