Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1380-1386

  Ramos, Cíntia Lacerda ^a   de Almeida, Euziclei Gonzaga ^a   Freire, Ana Luiza ^a   Freitas Schwan, Rosane ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Beverage; Cotton seed; DGGE; Natural fermentation

Indexed keywords

AMERICAN INDIAN; ARTICLE; BEVERAGE; BRAZIL; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; GOSSYPIUM; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; PLANT SEED; RICE; YEAST;

BEVERAGES; BRAZIL; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; GOSSYPIUM; HUMANS; INDIANS, SOUTH AMERICAN; LACTOBACILLUS; ORYZA SATIVA; SEEDS; YEASTS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA ORTHOPSILOSIS; CANDIDA PARAPSILOSIS; CLAVISPORA LUSITANIAE; GOSSYPIUM HIRSUTUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS VERMIFORME; RHODOTORULA MUCILAGINOSA;

EID: 80051474524     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.012     Document Type: Article

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