Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil

International Journal of Food Microbiology

Volumn 105, Issue 2, 2005, Pages 213-219

  Lacerda, Inayara C A ^a   Miranda, Rose L ^a   Borelli, Beatriz M ^a   Nunes, Álvaro C ^a   Nardi, Regina M D ^a   Lachance, Marc André ^b   Rosa, Carlos A ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b UNIVERSITY OF WESTERN ONTARIO   (Canada)

Author keywords

Acid lactic bacteria; Sour cassava starch; Spontaneous fermentations; Yeasts

Indexed keywords

STARCH;

ARTICLE; BACILLUS CEREUS; BRAZIL; CANDIDA; CASSAVA; CHEMICAL ANALYSIS; COLIFORM BACTERIUM; COLONY FORMING UNIT; FERMENTATION; GALACTOMYCES GEOTRICHUM; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROORGANISM; NONHUMAN; YEAST;

BACILLUS CEREUS; BRAZIL; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MANIHOT; PHYLOGENY; SPECIES SPECIFICITY; STARCH; TIME FACTORS; YEASTS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA ETHANOLICA; GALACTOMYCES; GALACTOMYCES GEOTRICHUM; ISSATCHENKIA; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MANIHOT ESCULENTA;

EID: 27744522470     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.04.010     Document Type: Article

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