Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

International Journal of Food Microbiology

Volumn 156, Issue 2, 2012, Pages 112-121

  Santos, Claudia Cristina Auler do Amaral ^a   Almeida, Euziclei Gonzaga de ^a   Melo, Gilberto Vinícius Pereira de ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Alcoholic fermentation; Cassava fermentation; Caxiri; Fermented foods; Yeast and bacteria

Indexed keywords

ALCOHOL; LACTIC ACID; MALIC ACID; OXALIC ACID; PROPIONIC ACID; SUCCINIC ACID; TARTARIC ACID;

ALCOHOLIC BEVERAGE; ARTICLE; BACTERIAL ENDOSPORE; BRAZIL; CAXIRI; COMMUNITY DYNAMICS; DNA DETERMINATION; DNA RESTRICTION; ENDOSPORE-FORMING RODS AND COCCI; FERMENTATION; GEL ELECTROPHORESIS; GENE SEQUENCE; GRAM POSITIVE BACTERIUM; INDIGENOUS PEOPLE; MICROBIAL POPULATION DYNAMICS; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PH; PHYLOGENY; PHYSICAL CHEMISTRY; PICHIA GUILLIERMONDII; POLYMERASE CHAIN REACTION; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE; SPHINGOMONAS; YEAST;

ALCOHOLIC BEVERAGES; BACTERIA; BEVERAGES; BRAZIL; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, RIBOSOMAL; ETHANOL; FERMENTATION; LACTIC ACID; MANIHOT; PHYLOGENY; YEASTS;

BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS CEREUS GROUP; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CRYPTOCOCCUS LUTEOLUS; IPOMOEA BATATAS; MANIHOT ESCULENTA; PEDIOCOCCUS ACIDILACTICI; PICHIA GUILLIERMONDII; PICHIA MEMBRANIFACIENS; POSIBACTERIA; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE; SPHINGOMONAS SP.;

EID: 84860377614     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.03.010     Document Type: Article

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