Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

World Journal of Microbiology and Biotechnology

Volumn 30, Issue 2, 2014, Pages 567-577

  Freire, Ana Luiza ^a   Ramos, Cintia Lacerda ^a   de Almeida, Euziclei Gonzaga ^b   Duarte, Whasley Ferreira ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

Author keywords

HPLC; Lactic acid bacteria; PCR DGGE; Volatile compounds; Yakupa

Indexed keywords

HPLC; LACTIC ACID BACTERIA; PCR-DGGE; VOLATILE COMPOUNDS; YAKUPA;

BACTERIA; BEVERAGES; ELECTROPHORESIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID; METABOLITES; POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS; YEAST;

FERMENTATION;

BACTERIA (MICROORGANISMS); ISSATCHENKIA ORIENTALIS; LACTOBACILLUS FERMENTUM; MANIHOT ESCULENTA; PICHIA; SACCHAROMYCES CEREVISIAE;

ALCOHOL; LACTIC ACID; MALTOSE;

ARTICLE; BACTERIAL COUNT; BACTERIAL LOAD; BEVERAGE; BIOTA; BRAZIL; CHROMATOGRAPHY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FUNGUS; GAS CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLALES; MANIHOT; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; TIME;

BACTERIAL LOAD; BEVERAGES; BIOTA; BRAZIL; CHROMATOGRAPHY; CHROMATOGRAPHY, GAS; COLONY COUNT, MICROBIAL; DENATURING GRADIENT GEL ELECTROPHORESIS; ETHANOL; FERMENTATION; FUNGI; LACTIC ACID; LACTOBACILLALES; MALTOSE; MANIHOT; PHYSICOCHEMICAL PHENOMENA; TIME FACTORS;

EID: 84893672244     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-013-1476-0     Document Type: Article

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