Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods-Reference-Cited by-同舟云学术

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

Published:2010-06 Issue:2-3 Volume:140 Page:225-231
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ramos Cíntia Lacerda,de Almeida Euziclei Gonzaga,Pereira Gilberto Vinícius de Melo,Cardoso Patrícia Gomes,Dias Eustáquio Souza,Schwan Rosane Freitas

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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4. Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelima;Amoa-Awua;World Journal of Microbiology and Biotechnology,2005

5. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process;Ampe;International Journal of Food Microbiology,2000

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