Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 8, 2011, Pages 1875-1884

  Miguel, Maria Gabriela da C P ^a   Cardoso, Patrícia G ^a   Magalhães, Karina T ^a   Schwan, Rosane F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Bacteria; Kefir; PCR DGGE; Tibico; Yeast

Indexed keywords

BACTERIAL GENUS; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTED BEVERAGES; GLUCONOBACTER; KEFIR; MICROBIAL COMMUNITIES; PCR-DGGE; SACCHAROMYCES; SEQUENCE ANALYSIS; STARTER CULTURES; TIBICO;

BACILLI; BACILLUS CEREUS; ELECTROPHORESIS; MICROORGANISMS; POLYMERASE CHAIN REACTION; YEAST;

BACTERIOLOGY;

ACETOBACTER; BACILLUS (BACTERIUM); BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CANDIDA; GLUCONOBACTER; KAZACHSTANIA; PICHIA; PICHIA CARIBBICA; SACCHAROMYCES; YARROWIA; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES FERMENTATI;

EID: 79960554080     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0646-6     Document Type: Article

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