Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using cultureindependent 16s rrna gene sequence analysis

Brazilian Journal of Microbiology

Volumn 42, Issue 2, 2011, Pages 650-657

  Lacerda, Inayara C A ^a   Gomes, Fátima C O ^b   Borelli, Beatriz M ^a   Faria Jr, César L L ^a   Franco, Gloria R ^a   Mourão, M Marina ^a   Morais, Paula B ^c   Rosa, Carlos A ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b CENTRO FEDERAL DE EDUCAÇÃO TECNOLÓGICA DE MINAS GERAIS   (Brazil)

^c UNIVERSIDADE FEDERAL DO TOCANTINS   (Brazil)

Author keywords

Cacha a; Cassava; Cheese; Clone library; Fermentation

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS HARBINENSIS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; MANIHOT ESCULENTA; SACCHARUM; STREPTOCOCCUS SALIVARIUS;

EID: 79959405187     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1590/S1517-83822011000200029     Document Type: Article

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