Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Brazilian Journal of Pharmaceutical Sciences

Volumn 50, Issue 2, 2014, Pages 321-327

  Aplevicz, Krischina Singer ^a   Mazo, Jaciara Zarpellon ^a   Ilha, Eunice Cassanego ^b   Dinon, Andréia Zilio ^c   Sant´Anna, Ernani Sebastião ^b  

^a Science and Technology of Santa Catarina   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c South University of Santa Catarina   (Brazil)

Author keywords

Brazilian grape sourdough; Lactic acid bacteria genotypic characterization; Lactic acid bacteria phenotypic characterization; Niagara rosada sourdough; Sourdough; Spontaneous fermentation; Yeast genotypic characterization; Yeast phenotypic characterization

Indexed keywords

ARTICLE; BACTERIAL GENOME; BACTERIUM COLONY; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BRAZILIAN GRAPE SOURDOUGH; FERMENTED PRODUCT; FUNGAL COLONIZATION; FUNGAL GENOME; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GENE SEQUENCE; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WICKERHAMOMYCES ANOMALUS; YEAST;

EID: 84907990694     PISSN: 19848250     EISSN: 21759790     Source Type: Journal    
DOI: 10.1590/S1984-82502014000200011     Document Type: Article

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