Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador

Published:2018-10 Issue:4 Volume:49 Page:808-815
ISSN:1517-8382
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Brazilian Journal of Microbiology

Author:

Piló Fernanda Barbosa,Carvajal-Barriga Enrique Javier,Guamán-Burneo Maria Cristina,Portero-Barahona Patricia,Dias Arthur Matoso Morato,Freitas Larissa Falabella Daher de,Gomes Fátima de Cássia Oliveira,Rosa Carlos Augusto

Funder

CNPq

FAPEMIG

CAPES

Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Reference28 articles.

1. Traditional foods and beverages from South America: microbial communities and production strategies;Gomes,2009

2. Handbook of Indigenous Fermented Foods;Steinkraus,1995

3. La chichera e el patrón: chicha and the energetics of feasting in the prehistoric Andes;Jennings;Archeol Pap Am Anthropol Assoc,2005

4. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha);Freire;PeerJ,2016

5. Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru;Vallejo;Syst Appl Microbiol,2013

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