Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

Food Microbiology

Volumn 46, Issue , 2015, Pages 210-217

  Puerari, Cláudia ^a   Magalhães Guedes, Karina Teixeira ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Fermented rice based beverage; Indigenous beverage; Nonalcoholic beverage

Indexed keywords

ANALYSIS; BACTERIUM; BEVERAGE; BIODIVERSITY; BRAZIL; CHEMISTRY; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; RICE;

BACTERIA; BEVERAGES; BIODIVERSITY; BRAZIL; FERMENTATION; MOLECULAR SEQUENCE DATA; ORYZA SATIVA; PHYLOGENY;

EID: 84907149976     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.009     Document Type: Article

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