Caracterização bioquímica e molecular de linhagens de Saccharomyces cerevisiae isoladas de fermentações artesanais de caldo de cana e melado para a produção de cachaça em Florianópolis-SC
Author:
Publisher
Institute of Food Technology
Subject
Food Science
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Improved Sugarcane-Based Fermentation Processes by an Industrial Fuel-Ethanol Yeast Strain;Journal of Fungi;2023-07-29
2. Biodegradação do herbicida atrazina por Saccharomyces cerevisiae;Engenharia Sanitaria e Ambiental;2021-08
3. Influência do tratamento térmico do caldo de cana no desenvolvimento do processo fermentativo e na composição química da cachaça;Brazilian Journal of Food Technology;2018-10-11
4. Biochemical evaluation, molecular characterization and identification of novel yeast strains isolated from Brazilian savannah fruits, chicken litter and a sugar and alcohol mill with biotechnological potential for biofuel and food industries;Biocatalysis and Agricultural Biotechnology;2018-10
5. Environmental yeast communities in vineyards in the mountains of Santa Catarina State, Brazil;World Journal of Microbiology and Biotechnology;2017-05-26
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