Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

Food Microbiology

Volumn 49, Issue , 2015, Pages 182-188

  Ramos, Cíntia L ^a   Sousa, Edinaira S O de ^a,b   Ribeiro, Jessimara ^a   Almeida, Tayanny M M ^b   Santos, Claudia Cristina A do A ^a   Abegg, Maxwel A ^b   Schwan, Rosane F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF AMAZONAS   (Brazil)

Author keywords

Cassava; DGGE; HPLC; Indigenous fermented food; Tarub

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SP.; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CANDIDA ETHANOLICA; CANDIDA RUGOSA; CANDIDA TROPICALIS; CHITINOPHAGA; HANSENIASPORA UVARUM; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MANIHOT ESCULENTA; PICHIA; TORULASPORA DELBRUECKII;

ALCOHOL;

ALCOHOLIC BEVERAGE; ANALYSIS; BACTERIUM; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; MANIHOT; METABOLISM; MICROBIOLOGY; YEAST;

ALCOHOLIC BEVERAGES; BACTERIA; ETHANOL; FERMENTATION; MANIHOT; YEASTS;

EID: 84924024833     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.02.005     Document Type: Article

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