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

International Journal of Food Microbiology

Volumn 140, Issue 2-3, 2010, Pages 225-231

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

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

DGGE; Fermented beverage; Lactobacillus; Peanut fermentation; Yeasts

Indexed keywords

RIBOSOME RNA;

ALCOHOLIC BEVERAGE; AMERICAN INDIAN; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATION; BRAZIL; CANDIDA; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION MONITORING; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FUNGAL STRAIN; FUNGUS ISOLATION; KLUYVEROMYCES LACTIS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PEANUT; PICHIA GUILLIERMONDII; POLYMERASE CHAIN REACTION; RHODOSPORIDIUM TORULOIDES; RICE; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS; BACTERIA; BEVERAGE; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; YEAST;

BACTERIA; BEVERAGES; BRAZIL; COLONY COUNT, MICROBIAL; FERMENTATION; MOLECULAR SEQUENCE DATA; PHYLOGENY; POLYMERASE CHAIN REACTION; YEASTS;

ARACHIS HYPOGAEA; BACTERIA (MICROORGANISMS); CANDIDA; GOSSYPIUM HIRSUTUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MANIHOT ESCULENTA; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 77953121948     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.03.029     Document Type: Article

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